By Titus Seilheimer, Wisconsin Sea Grant fisheries outreach specialist
Simple, local, delicious: This is a perfect recipe for that burbot you happened to find at the fish market (or caught yourself). The burbot (Lota lota to the ichthyologists) is the only freshwater member of the cod family. Also known as the eelpout or the lawyer, this fish has a single barbel on its chin and a long, slimy body. Burbot hang out near the bottom of Great Lakes waters and eat mainly fish. They have two thick loins that run along the spine and, when removed, are boneless and delicious. I got this recipe from a commercial fisherman who eats a lot of burbot. Some call this mock-lobster or poorman’s lobster (but I like to think of lobster as mock-burbot or poorman’s burbot!).
This recipe is easy to customize, so have fun with it and make it taste how you want!
- If you’re avoiding dairy, substitute the butter for high-quality olive oil.
- Try adding chives or green onions to the butter and sauteeing in the pan until tender.
- Try adding a chopped clove of garlic to the butter and cooking until it’s golden-brown.
Lota buttered burbot
Ingredients
- 1 lb burbot loins
- 1/4 c butter
- 1/2 tsp Old Bay (or your favorite savory seasoning)
- Fresh lemon
Instructions
- Bring a medium saucepan filled with cold, salted water to a boil.
- While waiting for the water to heat, lay out 1 pound of burbot loins and cut into bite-sized chunks (aim for a size similar to large scallops). Cut across the loin about 1 inch thick.
- Add burbot to boiling water and cook for 3-5 minutes. When fish is opaque and flaky, it is done. Drain and set aside.
- Melt ¼ cup butter in a small pan. Add ½ teaspoon Old Bay (or your favorite savory seasoning) to the melted butter. When butter is bubbling, add a squeeze of fresh lemon juice.
- Put hot burbot in a serving bowl, pour butter sauce over the fish, and serve immediately. Enjoy!
Freshwater Feasts 