Here's a burbot catch and cook. Been a while since I caught one and these guys are real tasty.
Enjoy
Enjoy
Burbot Catch and Cook
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Was talking to a coworker last week and he said cusk ( what we call burbot) is his favorite and best tasting freshwater fish.
Nice flavour...but I just don't like the soft, mushy-feeling flesh of burbot, as compared to the nice firm white flesh of walleye, perch, etc. I clean them more or less the same way you show...I usually nail the head to a vertical board and then just de-glove the whole fish, much like catfish. I catch a lot of burbot now, in Manitoba...way more than I ever did in Ontario...and have brought a bunch home this winter for the table. I can get beautiful skinless boneless fillets off of 4 or 5 walleye in the time it takes to clean one of those big snot-tubes. 
Don't get me wrong, I admire and respect these uniquely exotic-looking fish; still get excited every time a big one comes through the ice. But, like pike, the fun ends there and unless the fish is damaged, I now carefully release them.
Your recipe, on the other hand, looks and sounds intriguing. I can't wait to try that on some good fish!
Don't get me wrong, I admire and respect these uniquely exotic-looking fish; still get excited every time a big one comes through the ice. But, like pike, the fun ends there and unless the fish is damaged, I now carefully release them.
Your recipe, on the other hand, looks and sounds intriguing. I can't wait to try that on some good fish!
Where is the liver?!! I cannot believe he did not eat the liver.
Smothering this delicious fish in cheese is a crime I could probably forget, but not eating the liver should send you straight to The Hague.
Smothering this delicious fish in cheese is a crime I could probably forget, but not eating the liver should send you straight to The Hague.
Hahaha. Never heard of people eating the liver. I'll make sure and try it next time
