We have been taking advantage of the warm late winter weather to make the most of the remainder of ice fishing season. In regions 6 and 7A, we have the ability to put out set lines for burbot. While we do set out lines throughout the season, it is arguably much more enjoyable to be doing so when the cold no longer freezes your fingers while you are putting out a line.
Burbot is one of those fish species that it seems like folks have a love or hate relationship with. I have heard stories of people just tossing them back, thinking there is no culinary value to them, and then on the flip side, you have those who target them specifically for the delicious meal that comes after catching one. I fall into the latter category. Whether it be pan fried, deep fried, smoked or boiled, I love having fresh burbot on my plate.
Boiled burbot (sometimes referred to as poor man’s lobster) is one of the simplest ways to prepare burbot. Serve with garlic butter and fresh-squeezed lemons on the side – the ultimate freshwater delicacy.
Take burbot fillets and cut into bite-size pieces. Bring a pot of salted water to a rolling boil and place the burbot pieces in. Bring back to a rolling boil and boil for two to three minutes. Fresh garlic butter (minced garlic, a bit of fresh cracked pepper and butter – not margarine) poured overtop provides the perfect finishing touch. Enjoy while still hot!
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