Burbot

About burbot

Burbot (Lota lota) is the only fish of the cod family (Gadidae) that lives in fresh water. Its body is elongated and cylindrical, rounded at the front and laterally compressed at the rear, covered with small, deeply embedded scales and heavily coated with mucus. Distinctive features are a single barbel under the chin and two dorsal fins. The colouring is mottled, ranging from yellowish brown to dark greenish with darker spots. Burbot is found in rivers and lakes of the Northern Hemisphere and prefers cold, oxygen-rich water, which is why it is most active in winter.

Nutritional value

Burbot flesh is white, firm, lean and low in calories. It is valued for its abundance of complete protein and B vitamins. The liver is particularly nutritious — fatty and rich in vitamins A and D and unsaturated fatty acids. The flesh is easily digestible, making it suitable for dietary eating.

Fishing seasonality

Burbot is at its fattiest and tastiest in the cold season — from late autumn to early spring. Its spawning period falls in winter, so at that time the body and liver have accumulated particularly large fat reserves. In summer, when the water warms up, burbot becomes sluggish and the quality of the flesh declines.

Culinary notes

The firm white flesh is suitable for poaching, stewing, oven-baking and fish soup. Burbot liver dishes and burbot served warm with butter are considered classics. It pairs well with lemon, butter, dill, white wine and moderate seasoning that does not overpower its delicate flavour.