Fishing Forum

Talked to a fella yesturday and told me he saw a fish taken out of the Great Lakes called a Link or Lynch, something along that order. Is this some species I'm not familer with or a slang for something else. He stated he'd never seen one before.
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The Burbot or also know as " Ling" [indent] [ul] [li][font "Times New Roman"][size 4]Length: 15 to 22 inches [/size][/font] [li][font "Times New Roman"][size 4]Weight: 1 to 3 pounds [/size][/font] [li][font "Times New Roman"][size 4]Coloring: mottled olive-green to shades of brown on back; cream-colored underneath [/size][/font] [li][font "Times New Roman"][size 4]Common Names: lawyer, American burbot, ling, eelpout, loche, freshwater cod[/size][/font] [li][font "Times New Roman"][size 4]Found in Lakes: Michigan, Huron, Ontario, Erie and Superior (but uncommon in Erie) [/size][/font][/li][/ul][/indent] [font "Times New Roman"][size 4]These elongated, cylindrical, freshwater codfish inhabit most waters of Alaska, Canada and northern United States as well as corresponding latitudes of Eurasia. Despite the burbot's homely form, its meat is palatable and nutritious. A delicacy in Scandinavia, the burbot's liver contains oil said to rival that of the saltwater cod. [/size][/font]
[font "Times New Roman"][size 4]In the U.S., burbots -- commonly called "lawyers" in the Great Lakes region -- have long been overlooked as a food fish. Early Great Lakes fishermen derided them as trash fish. In the middle of the 20th century, the lakes' burbot populations declined under the onslaught of the sea lamprey. Today, however, burbot are returning to the lakes in increasing numbers. [/size][/font]
[font "Times New Roman"][size 4]Burbot spawn under the midwinter ice, usually in one to four feet of water, though sometimes deeper. By midsummer, they move out to the cool depths of the lake, where they roam the open waters with lake trout, lake whitefish and other deepwater fish. [/size][/font]
[font "Times New Roman"][size 4]Many knowledgeable fishermen savor burbot. When boiled and buttered, the sweet flavor of burbot has earned it the title of "poor man's lobster." Though they continue to have an undeserved reputation as "trash fish," the commercial harvest of burbot from Green Bay and northern Lake Michigan increased nearly fivefold during the early 1980s to a total of nearly 100,000 pounds annually. [/size][/font]
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Thanks for the answer Chief, I'll pass it on to the guy. Hope it does taste good, looks nasty. []
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