Burbot Fish is an excellent source of protein. Protein is needed to build and repair all parts of the body. Burbot liver is an excellent source of Vitamin A. Vitamin A keeps the skin, bones and eyes healthy.
The burbot (Lota lota) is the only gadiform (cod-like) freshwater fish. It is also known as bubbot,[rx] mariah, cusk,[rx] freshwater cod,[rx] freshwater ling, freshwater cusk, the lawyer, coney-fish, lingcod,[rx] and eelpout. The species is closely related to the marine common ling and the cusk. It is the only member of the genus Lota. For some time of the year, the burbot lives under ice, and it requires frigid temperatures to breed.[rx]
| Burbot Fish Quick Facts | |
|---|---|
| Name: | Burbot Fish |
| Scientific Name: | Lota lota |
| Origin | Native to the cold fresh waters of the Nearctic and Palearctic regions found between 40 and 70 degrees North latitudes. |
| Colors | Yellow, light tan to brown with a pattern of dark brown or black |
| Shapes | Elongated and laterally compressed |
| Flesh colors | White |
| Calories | 104 Kcal./cup |
| Major nutrients | Isoleucine 1.027 g (61.42%) Lysine 2.047 g (61.21%) Tryptophan 0.249 g (56.59%) Threonine 0.976 g (55.45%) Valine 1.147 g (54.31%) |
Burbot is considered to be the only cod species that live in freshwater. It is usually found in clean deep lakes or clear moving water. The fish hides itself during the day in-depth, hollows or under stones. It hunts actively at night or dusk. While young, its diet is gammarids, insect larvae, and water louse. After growing to 20-40 centimeters, the diet switches to fish. Some feed on crayfish, insect larvae, mollusks, and other invertebrates. The female matures at 3 years and males mature at 2 years in Central Europe. From November to March, spawning occurs at temperatures below 6°C in groups of up to 20 interlaced individuals that form a ball about 60 cm in diameter which moves and rolls on the bottom constantly while releasing eggs or sperms. It may undertake short spawning migrations. Eggs are about 1.2 to 1.8 mm in diameter, semi pelagic, and are slightly sticky hatching after 40 to 70 days. Larvae are positively phototactic which flows below the surface in March and April. Zooplankton or drifting invertebrates are larvae feed on. It could be found in most Minnesota northern lakes and rivers such as Lake Superior but could be found in small numbers in prairie regions or parts of lower Mississippi. Basically, it requires a temperature below 70 degrees during summer.
Burbot has colors from yellow-brown to brown or even dark olive having black mottling or blotching that provides a camouflage appearance. The pectoral fins and underbelly are pale to white. It has a short dorsal fin and followed by a long second dorsal fin about 6 times the length of the first and joined to the rounded caudal fin. It has 67 to 96 soft dorsal rays with 58 to 79 soft anal rays. It resembles eel more than freshwater fish. It has slimy skin and small scales. Burbot grows 1.5 m in length and weighs 60 lbs in other areas of the world. In Minnesota, it is under 8 lbs. or less than 28 inches in length. Burbot is featured by a single barbell that is located on the chin. It has a cavernous and extensible mouth with thousands of sharp and small teeth like bass or catfish.
Reproduction
The breeding occurs once per year in the winter. It migrates to smaller streams or shallow water in order to spawn. Individually, Burbot moves to the spawning areas and males arrive before females. During the night spawning occurs when individuals form a globular mass. Each fish are towards the center and release sperm or eggs. Spawning takes place in water, laying eggs in shallow water that hatches during spring. Usually, reproduction occurs in pairs or sometimes in hundreds or dozens in shallow water over sand and gravel bottoms. After the eggs and sperm are released, the fish thrash about scattering eggs that fall to the bottom later. A female could lay up to 1 million eggs that depend on her size. For 4 to 5 weeks, embryos develop in cold water hatch at the tiny size of .15 inches.
Eggs
An average fecundity ranges eggs from 700,000 to 800,000. Eggs are spherical in shape and are amber, yellow, and orange in color. Usually, eggs hatch in 2 to 4 months.
Habitat
Burbot lives in large lakes, cold rivers, and reservoirs generally preferring freshwater habitats but does well in brackish environments for spawning. Burbot can live in Lake Superior at depths below 300 m (980 ft). Typically, they are found in colder water below the thermocline during summer. They could tolerate clusters of sand, mud, rubble, silt, boulder, and gravel for feeding. They are active crepuscular hunters. During the winter months, its population is fluvial and they migrate to nearshore reefs or shoals to spawn favoring spawning grounds of sand or gravel.
Predators
Many fish such as yellow perch, smallmouth bass, lake trout, smelt, and muskie prey young burbots. Humans are also regarded as a predator.
Nutritional value of Fish, butterfish, cooked, dry heat
Calories 47 Kcal. Calories from Fat 23.13 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 16.71 g | N/D |
| Energy | 47 Kcal | N/D |
| Energy | 196 kJ | N/D |
| Protein | 5.54 g | 11.08% |
| Total Fat (lipid) | 2.57 g | 7.34% |
| Ash | 0.38 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 7 mg | 0.70% |
| Iron, Fe | 0.16 mg | 2.00% |
| Magnesium, Mg | 8 mg | 1.90% |
| Phosphorus, P | 77 mg | 11.00% |
| Potassium, K | 120 mg | 2.55% |
| Sodium, Na | 28 mg | 1.87% |
| Zinc, Zn | 0.25 mg | 2.27% |
| Copper, Cu | 0.017 mg | 1.89% |
| Manganese, Mn | 0.005 mg | 0.22% |
| Selenium, Se | 11.7 µg | 21.27% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.036 mg | 3.00% |
| Vitamin B2 (Riboflavin) | 0.048 mg | 3.69% |
| Vitamin B3 (Niacin) | 1.442 mg | 9.01% |
| Vitamin B5 (Pantothenic acid) | 0.216 mg | 4.32% |
| Vitamin B6 (Pyridoxine) | 0.086 mg | 6.62% |
| Vitamin B9 (Folate) | 4 µg | 1.00% |
| Folate, food | 4 µg | N/D |
| Folate, DEF | 4 µg | N/D |
| Vitamin B-12 (Cobalamine) | 0.46 µg | 19.17% |
| Fat soluble Vitamins | ||
| Vitamin A, RAE | 8 µg | 1.14% |
| Vitamin A, IU | 27 IU | N/D |
| Retinol | 8 µg | N/D |
| Lipids | Amount | % DV |
|---|---|---|
| Cholesterol | 21 mg | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Tryptophan | 0.062 g | 14.09% |
| Threonine | 0.243 g | 13.81% |
| Isoleucine | 0.255 g | 15.25% |
| Leucine | 0.45 g | 12.18% |
| Lysine | 0.509 g | 15.22% |
| Methionine | 0.164 g | N/D |
| Cystine | 0.059 g | N/D |
| Phenylalanine | 0.216 g | N/D |
| Tyrosine | 0.187 g | N/D |
| Valine | 0.285 g | 13.49% |
| Arginine | 0.331 g | N/D |
| Histidine | 0.163 g | 13.23% |
| Alanine | 0.335 g | N/D |
| Aspartic acid | 0.567 g | N/D |
| Glutamic acid | 0.827 g | N/D |
| Glycine | 0.266 g | N/D |
| Proline | 0.196 g | N/D |
| Serine | 0.226 g | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 
Health benefits
Probably, many have heard that fish is one of the most useful products for humans. Some nutritionists say that fish can be even healthier than meat. And all because it is an easily digestible dietary product that contains almost all the substances that the body needs to support life.
But we discard common phrases and look at the advantages of this fish in more detail. What is the potential benefit of burbot for a person? Below are only the most obvious benefits.
The cardiovascular system
Liver and burbot fillets, like other fish, contain dietary fatty acids, which, according to scientists, have many advantages for the cardiovascular system. Data from scientific experiments indicate that people who regularly consume fish – freshwater and marine, are less prone to cardiological diseases. And all because the unique composition of the fish fillet protects against increasing cholesterol, prevents the development of atherosclerosis and coronary heart disease, strengthens blood vessels, including coronary arteries.
Vision
Of course, burbot can hardly be called the best product for improving vision. Meanwhile, it also cannot be called food useless to the eyes. In the fish fillet, scientists found many useful minerals and vitamins, including reserves of vitamin A (the one that is found in large quantities in carrots and makes it incredibly useful for the functioning of the eyes).
Bones and teeth
Remember, it has already been said that burbot, like sturgeon, flounder, perch, and indeed any other fish, is one of the best sources of protein. And now it’s worth reminding once again that, in addition to protein, burbot fillet contains calcium, phosphorus, vitamin D and many other nutrients. By acting on the body in a complex, they not only strengthen bone tissue, but also contribute to healthy bone growth. And this is already an extremely important point for children, as well as persons of age who are at risk of developing osteoporosis, arthritis and other diseases of the musculoskeletal system.
For pregnant
Fillet and liver of burbot contain most of the substances that future mothers need. Doctors advise pregnant women to eat fish at least twice a week. This ensures that the body of the expectant mother and her baby receives vital components.
Protection against early aging
Minerals and vitamins contained in burbot meat normalize metabolic processes, including those occurring in skin cells. The beneficial mineral and vitamin composition of the fish nourishes skin cells, prevents the appearance of early wrinkles, and relieves acne.
For losing weight
Burbot – a useful component of the diet for people who want to lose weight. This fish belongs to low-calorie protein products, which means it is an ideal ingredient for any protein diet for weight loss. Protein-rich burbot dishes provide a feeling of fullness for a long time, and also supply the body with the necessary minerals, micro, and macro elements.
Burbot in traditional medicine
In addition to being a tasty and nutritious product, burbim in ancient times served as a cure for many diseases. The healing properties of burbot are actually surprising, the ancient healers healed with its help a variety of diseases: from cataracts to alcoholism. Here are some of the most interesting recipes.
Treatment of cataracts
In ancient times, healers took a very fresh liver of burbot (usually from freshly caught fish), cut it into pieces, put it into a glass jar and filled it with water from a spring or melted snow. After that, healers tightly closed the vessel and every day for 7 days exhibited it in the sun. After such procedures, a layer of fat should form on the surface of the mixture. This is the one that must be carefully collected and filtered through gauze folded at least in the 4 layers. It is said that if this fat is instilled into 30 1 days for a drop in the eye, a cataract can be cured.
From alcoholism
With the help of burbot, it was once treated for alcoholism. Healers say that this fish secretes mucus with a special composition. And if a person who abuses alcohol eats baked meat every day, he will get rid of his addiction.
Frostbite
This recipe has got from the Yakut healers. They had their own unique therapy for treating frostbitten limbs. First, the damaged areas should be smeared with butter, and then apply ointment from the liver burbot. You can mix the liver and butter, or simply apply a piece of liver to the sore spot.
For the treatment of the thyroid gland
An enlarged thyroid can also be cured with burbot. So, at least, healers once did. For treatment, it is necessary to use a decoction of fresh burbot daily. It is important that the drug consists solely of two ingredients: water and fish. No spices or salt can be added.
Treatment of a hernia
Folk healers advise drinking a decoction of burbot as well for hernias. For treatment, daily take freshly prepared broth. A day is advised to drink at least 500 ml of broth. But you need to cook it in a special way: the fish is boiled over low heat in not too much water for 3 hours.
Burbot in cooking
Before preparing any dish, the carcass should be cleaned from the gills, scales, viscera. The easiest way to cook is to bake in the oven. For this fillet is enough to rub with spices, grease with vegetable oil and arrange in the oven. Alternatively, before baking, the belly of the fish can be filled with greens and vegetables. So that the fish is not dry, cook it better in foil. Here are some more interesting ideas for the holiday table.
Fish with sour cream
Peel the burbot carcass, wash, cut into pieces and fry until crust in vegetable oil. Separate the onion, chopped rings, and carrots. Add spices and sour cream to vegetables. Reduce heat and place portioned fish on a vegetable “pillow”. All together under a closed lid, cook over low heat for another 10 minutes. Before serving, garnish with greens.
Fried liver burbot
For starters, it is important to choose the right liver burbot. It should be a delicate cream color, without white spots and damage. Clean, rinse, blot the product with a paper towel. Salt on both sides, roll in loaves of crumbs, and cook in very strongly heated olive oil. Serve sprinkled with green onions.
Liver pate
Boil the liver in salted water. Separate stew onions and carrots, boil eggs. Put all the ingredients in a blender, add spices, and, if desired, canned green peas. Grind to a paste consistency.
Burbot – one of the most voracious fish. And this is perhaps the most musical inhabitants of the waters. They can spend hours listening to the bells. Researchers can not yet explain what caused such a strange addiction in this fish but confirm this phenomenon
Recipes
INGREDIENTS
- Burbot-800g. (I have a carcass).
- Flour for breading.
- Salt.
- Vegetable oil.
- Freshly ground pepper.
- For the sauce:
Sour cream 15% -300g.
Cold, boiled water – 100ml.
Bow-2pcs (medium size).
Mushrooms-300g.
Flour-1 tbsp.
BURBOT COOKING METHOD
- We clean the fish of scales and viscera, remove the black film from the abdomen.
Then wash and dry with a paper towel.
Cut the fish into 2cm thick steaks—season with pepper and salt to taste. - We bread the steaks in flour on both sides.
- Fry the fish in a hot frying pan with vegetable oil, first from one side until golden brown.
- Then on the other. Put the fried fish in a bowl and cover with a lid.
- Prepare the sauce: Wash the champignons, dry them and cut into large pieces.
- Peel the onion, wash and cut into cubes. Fry the onions in vegetable oil until soft.
- Add mushrooms to the onion, mix and fry until the liquid evaporates completely. Salt to taste.
- Using a whisk or a fork, mix the sour cream with flour until smooth.
- Add sour cream with flour to the fried mushrooms, and then pour water. Stir and cook over medium heat with constant stirring until thickened—season with pepper and salt to taste.
- Put the fried fish pieces into a sour cream sauce with mushrooms. Cover with a lid and simmer over medium heat for 10-15 minutes.
If desired, you can bake in the oven.
Delicate mashed potatoes, crumbly rice, or spaghetti are perfect as a side dish.
Serve burbot in sour cream sauce with mushrooms and finely chopped herbs.
How to Eat
- It is used as a source of oil.
- The liver is eaten either canned or smoked.
- It is also processed into fish meals.
- The steamed chunks of meat are dipped in drawn butter.
Other Facts
- Burbot has been used for oil, fish meal and food for animals which are raised for furs.
- It resembles a cross between eel and bullhead.
- It has an eye-catching single chin barbell.
- It is usually found in lakes or also streams with cool water and lots of hiding places.
- In North America, it is the only freshwater representative of the cod family Gadidae.
- It is scaleless but has small and almost microscopic scales.
- Burbot fish could reach the age of 20 years or more.
- In Alaska, it is the only freshwater fish that spawns in winter under ice.
- The state record made by burbot is 24 lbs 12 oz which is caught in 1976 from Lake Louise.
Precautions
- The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
- Farmed ones contain arsenic that leads to arsenic poisoning.
- Seafood should be cooked safely in order to prevent foodborne illness.
- Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
- It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
- Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
- The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
- Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
- Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
- The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
- Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
- The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
- Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
- The seafood has a high content of mercury, which may lead to mercury toxicity.
- Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
- Some people might get allergic reactions. So avoid it.
- It has a high chance of contamination.
- One should limit its intake.
- Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
References
