Best way to fillet EELPOUT (aka Burbot, Ling, Cusk)

[DLeske]

Hi,

Check out this video from Alaska that shows how to fillet eelpout (they call 'em burbot up there}.

http://www.adfg.alaska.gov/index.cfm?adfg=anglereducation.burbot

Skin 'em first. Remove the fins with a pair of pliers. Then take 3 giant fillets, including the belly fillet.

The first video showing how they fish for them up there is kind of a hoot to watch too.

[Boar]

we call them burbot here to, that was a cool vid thanks for sharing, but i'll stay away from the belly meat thank you.

[CANOPY SAM]

That's Christmas fun for the WHOLE family right there! In our home, we like to make heart warming decorations from the big mature female "egg skeins"! Learned that one from Martha Stewart!

[R_B]

Good video. Thanks for sharing!

[jjohnson5150]

Just ate one for dinner. YUM!

[toughguy]

mmmm pout

[fishhawk2]

Does anyone else agree with freezing them, we were always told not to freeze. THANKS,,,,CURLY

[Scott M]

Thanks for sharing DLeske. Have enjoyed catching and eating them. Too bad the Lake of the Woods population is down, hopefully we get a few cool years and they get off a couple good spawns and bounce back.

[watersguy]

It was my understanding that the Bourbot was a major part of the early Baudette economy. The liver was used to produce Bourbot oil (cod liver oil). I did some work at Solvay pharmacueticals and they had the whole history of the process.

[DLeske]

It's totally o.k. to freeze eelpout. I do it all the time. It's cod, so it's no different than all the other kinds of frozen cod out there. Once you beer-batter and deep fry it, I doubt anyone could tell fresh from frozen. It just all tastes good! Check out this eelpout goodness:

http://silicon2tanana.blogspot.com/2011/02/burbot-party-photos.html

http://flyguys.net/blog/recipes/fish-recipes/simply-delicious-fried-burbot

Start filling your freezer!

[ThndrDkl]

cool video, cant wait to get up to low and catch a few at night after the walleye bite!

[buddha]

Loved the video, got a good tip or two. Can't wait to get up to LOW to hopefully get a couple. It's been a few years since I've had a burbot.

[CANOPY SAM]

Two issues I have with Burbot.

1) The slime. If these guys freeze just a little on the ice, then you go to thaw and fillet them...I've had even small fish ooze BUCKETS of slime! Do oceanic cod do this same thing? And how does one avoid the slime production? Keep em' fresh?

2) Every time I've cooked em', and I mean every time, they just turn out rubbery and chewy. I've tried several recipes, boiled em' in Mountain Dew, broiled em' with butter, deep fried in batter, etc. They always turn out rubbery and chewy. Nothing like cod. Do Burbot always have a rubbery, chewy consistency?

[magnum mike]

I don't know what you are doing wrong but every pout I have ever cooked was light and flaky just like cod. My favorite is boil them until they float then put them under the broiler until they just barely start to turn light brown on the edges.

[TruckerDon]

Coming up to LOW for the first time soon. Really want to catch a Burbot. Just have to try one. So if you nice young gentlemen can, Keep the Recipes Coming. Thanks

[DLeske]

Hi Canopy Sam,

Re: the slime > Yeah, ocean cod are slimy too. If you pull the skin off first, like the guy does in the video from Alaska, you solve that issue during the cleaning process. I know some people like to fillet them first, and then remove the skin from the fillets second, but with the skin still on the meat, slime gets everywhere. Skin 'em first, IMO.

Re: rubbery > When you overcook burbot, it gets rubbery. Some fish gets hard and dry when it gets overcooked. Cod gets rubbery.

[chubbyfarter]

I have overcooked burbot and they definately get rubbery and dry tasting. ten minutes seems to be about the right time for me. I put 3 bay leaves in the water and get it boiling hard before i add the burbot. Dip in melted butter with a little salt and pepper and yummm. I sometimes add a little garlic to the butter if my kids aren't home. They like this as much if not better than the walleye.

[Boar]

Delcious rolled in your favorite beer bater or powder recipie, on of my fav, is crushed garlic an parmasian cheese kettle potatoe chips, dip in milk or egg, or chrushed ritz crackers. good stuff, the best pout ive ever had was at the eelpout fest in walker, cant wait to go again.

[DLeske]

Panko-crusted eelpout > http://cjohn2979.proboards.com/index.cgi?board=reports&action=display&thread=7258

That looks like a nice plate of food!

[Jared_P]

Has anyone ever kept the belly meat off from a burbot?...if so, is it as good as the back straps? Just wondering...

JP

[Jared_P]

I'll take the lack of responds as a no and not even try the belly meat. I am thinking it is probably tougher or something along those lines.

JP

[icefishermen]

I thought about taking the belly meat but really after looking at the belly their isn't a whole lot their taking the back strap and the tail you get a lot of fish without getting the guts and mud all over the place if you were to take the belly meat.

[DLeske]

The belly meat is good. It's no different, just a little bit thinner. Tastes great. It'd be a real waste to throw it away. Just watch how that guy from the Alaska video gets the belly fillet off. Simple.