Burbot (Lota lota) is a freshwater cod native to the deep waters of the Great Lakes. This under-appreciated fish is often nicknamed “poor man’s lobster” thanks to its firm, white flesh. Depending on where you travel around the Great Lakes, you might also encounter burbot going by “lawyer,” “ling,” “eelpout,” or “freshwater cod.”
This recipe comes from Zach King from King’s Fish Market in Naubinway, MI. On July 24, 2026, visit the Mi Fresh Fish Fry in Escanaba to try this tasty dish for yourself! Mi Fresh Fish uplifts all fish produced in Michigan—whether from farmed or wild harvests—and whether destined for food, bait, stocking, fee‑fishing, or ornamental markets. The goal is to educate and bring awareness to Michiganders the many values of our local fisheries: food, fun, finance, function, and fellowship. Learn more at Mi Fresh Fish.
Explore two additional burbot recipes from Titus Seilheimer, Wisconsin Sea Grant fisheries outreach specialist and burbot afficionado:
Almost-lobster burbot boil
Ingredients:
- 1 lb burbot fillets
- ½ cup white sugar
- ¼ cup salt
- ½ cup unsalted butter (optional)
- 1 lemon
- Water
Instructions:
- In a medium pot, bring 2 quarts of water, sugar, and salt to a boil.
- Cut the burbot fillets into evenly sized large pieces
- Add fish to the boiling water. Boil fish for approximately 10 minutes or until the fish floats to the top of the water and becomes flaky.
- While the fish cooks, melt butter in a pot for dipping.
- Once fish is done, remove from water and put onto a paper towel-lined plate. Top with lemon juice to your liking.
- Plate the fish with melted butter and a sliced lemon. Dip and enjoy!
Freshwater Feasts 