06-25-2007, 06:19 PM
[black][size 3]I was watching TV early Sunday morning, and the show was "Best of fishing the west". the host was fishing with a guide on a lake in Washington state. They were catching nice sized trout and salmon, various species, and were releasing most of them. They hooked and landed a Burbot, the guide went nuts, treating the fish like gold. He stated that it was the best eating fish that he ever caught.[/size][/black]
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[size 3]Between that program and the recent discussion on this forum concerning Burbot, got me to thinking. I probed the Internet, and learned that we here in Utah, have been passing up the chance of some great eating by not targeting the Burbot in FG.[/size]
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[size 3]It seems that the fish should be skinned in all cases, and then there is some controversy as to what parts of the fish is the best eating.[/size]
[size 3]It seems that if the upper portions of the fish, which is kind of round, is filleted (the portion that would be the "tenderloin" from the fish is cut out in strips, and then cut into bite sized pieces, you have great eats.[/size]
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[size 3]Most recommend that these pieces be boiled for 3 to 5 minutes in strong salt water, then eaten with drawn butter, you have a item that tastes like lobster.[/size]
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[size 3]Drawn butter: Place unsalted butter in a sauce pan, bring it to a gentle boil for 1 minute, let it stand until cool. The butter separates into three layers. the top is the dairy solids, which you spoon off. The next layer is the portion that you want to keep. Pour this off, leaving the watery bottom portion in the pan. Heat that part you saved, and serve for dipping the pieces of Burbot into. [/size]
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[size 3]There are all types of spices, sauces, and breading that people serve with their fish, and I suppose that all work, but then it doesn't taste like lobster. [/size]
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[size 3]There was one recipe that involved boiling the Burbot in Mt. Dew and eating the fish with butter.[/size]
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[size 3]I have never tasted Burbot, and would like to hear from someone with some first hand experience.[/size]
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[size 3][/size]
[size 3]Between that program and the recent discussion on this forum concerning Burbot, got me to thinking. I probed the Internet, and learned that we here in Utah, have been passing up the chance of some great eating by not targeting the Burbot in FG.[/size]
[size 3][/size]
[size 3]It seems that the fish should be skinned in all cases, and then there is some controversy as to what parts of the fish is the best eating.[/size]
[size 3]It seems that if the upper portions of the fish, which is kind of round, is filleted (the portion that would be the "tenderloin" from the fish is cut out in strips, and then cut into bite sized pieces, you have great eats.[/size]
[size 3][/size]
[size 3]Most recommend that these pieces be boiled for 3 to 5 minutes in strong salt water, then eaten with drawn butter, you have a item that tastes like lobster.[/size]
[size 3][/size]
[size 3]Drawn butter: Place unsalted butter in a sauce pan, bring it to a gentle boil for 1 minute, let it stand until cool. The butter separates into three layers. the top is the dairy solids, which you spoon off. The next layer is the portion that you want to keep. Pour this off, leaving the watery bottom portion in the pan. Heat that part you saved, and serve for dipping the pieces of Burbot into. [/size]
[size 3][/size]
[size 3]There are all types of spices, sauces, and breading that people serve with their fish, and I suppose that all work, but then it doesn't taste like lobster. [/size]
[size 3][/size]
[size 3]There was one recipe that involved boiling the Burbot in Mt. Dew and eating the fish with butter.[/size]
[size 3][/size]
[size 3]I have never tasted Burbot, and would like to hear from someone with some first hand experience.[/size]
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