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Old 02-08-2009, 08:16 AM
Cal Cal is offline
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Default How do you cook your burbot?

Every one seems to think that burbot are good eating but whenever i keep one it seems to turn out kind of tough and chewy. I've tryed baking (realy chewy) and pan frying (still pretty chewy) and was wondering what everyone elses secret was.
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  #2  
Old 02-08-2009, 09:10 AM
calgarygringo calgarygringo is online now
 
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Default Cooking Burbs

Try deep frying in beer batter mmmmmmm, boiling then dip in hot butter just like lobster, fry in oil with seasoning salt and spices or whatever way you can find to do fish. Lots of info on the internet if you google.
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  #3  
Old 02-08-2009, 09:52 AM
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madatter madatter is offline
 
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Deep frying in beer batter only way to go!!!
I too have tried them pan fried and found them less than appetizing.
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  #4  
Old 02-08-2009, 09:55 AM
raised by wolves raised by wolves is offline
 
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Lightly pan fried with a touch of olive oil. No batter or spice.
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  #5  
Old 02-08-2009, 11:01 AM
jrs
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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.
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Old 02-08-2009, 02:37 PM
Cal Cal is offline
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I havnt froze a fish in at least a decade, better to feast on the fresh fish. Once ate 2 30 lb salmon in one week, havnt ate salmon since, should have let one of them go.
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  #7  
Old 02-08-2009, 04:22 PM
hockeyfish hockeyfish is offline
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great fish and chips
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  #8  
Old 02-08-2009, 04:25 PM
TundraBuck
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Quote:
Originally Posted by hockeyfish View Post
great fish and chips
Bingo.
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  #9  
Old 02-08-2009, 05:11 PM
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bucktaker bucktaker is offline
 
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Get a 2 liter bottle of 7up. Dump into pot bring to a boil thats right no water just 7up. Add burbot chunks (about 2inch pieces) let boil for about 4 minutes. Keep a close eye not to let 7up boil over pot. When it is floating in pot it is pretty much done drain off 7up. Little salt and pepper, bowl of clearified butter, rice, salad. You will be amazed. Enjoy.
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  #10  
Old 02-08-2009, 09:43 PM
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FisherPotch FisherPotch is offline
 
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Quote:
Originally Posted by jrs View Post
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.
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  #11  
Old 02-08-2009, 10:30 PM
deanmc deanmc is offline
 
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I boil in salt water and eat as lobster. But the 7-up idea is going to get a test, sounds interesting.
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  #12  
Old 02-09-2009, 09:27 AM
Nanuk Nanuk is offline
 
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I have to agree that freezing does hurt the quality of any fish.Further as a former chef I hate using commercial pre-packaged products,recentaly I have become impressedwith "FISH CRISP" fish coater. However I find some basic prep before any cooking method improves overall finished quality. First when I fillet the fish I further process it by cutting it into small medallions no more than 1/2" thick( the faster the fish cooks the less time it has to get tough). I then on a plate or in a plastic bag I marinate(?) the fish for 1 hour in fresh lemon juice and worchestershire sauce,1 lemon and 1 tsp worchestershire per pound of fish. Also if you have some old fish that is starting to get tough try soaking it in 2% milk for a couple of hours then rinse and prepare as above.
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  #13  
Old 02-09-2009, 10:04 AM
kinwahkly kinwahkly is offline
 
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Default Burbot

I boil them for about 7 minutes then cut te meat into chunks and fry in a hot pan with lard, then season with spices, only fresh works for me.
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  #14  
Old 02-09-2009, 10:09 AM
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icefever icefever is offline
 
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As a chef I enjoy reading everones methods. My favorite is still making fish and chips english style, served with a nice cold glass of trad. Keep up the good work guys
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