[FisherPotch]

Originally Posted by jrs

If you're going to cook them in a pan put 1/2'' of oil in the pan and make sure its super hot before puting the fish in (flick a drop of water on the surface, should sputter and evaporate instantly). Even if you just put seasoned flour on the burbot it will cook nice and flaky this way. And don't over cook i, once each side is golden it will be perfectly done.

When you mention chewy did you by chance freeze the burbot for an extended amount of time? Burbot only has about a 2 month freezer life and the quality of it really heads down hill beyond that time. I've seen this factor cited as the reason burbot doesn't show up at the local grocery store. I didn't know this last season and when i thawed a few fillets i had saved this summer i was very disappointed. I looked it up on the web and noticed that issue had been experienced by others. I suffered through and still ate it as i hate to waste food but the texture was kind of brutal.

JRS Knows his stuff

Fish and chips.


I too lerned the hard way about having burb in the freezer a lil long. But when there is a 10 fish limit it's a good one to stock on. I use lemon pepper and flour, pan fryed in about 1/2 inch of canola oil. Now when I make Burbot the stuf melts in your mouth, no chewyness whatsoever. Fresh, this fish is hard to beat as an eater IMHO.

If you do freeze make sure it is submerged in water and frozen like that. This is key for any fish I find, when freezing that is.