How to Clean a Burbot

[@10MinutestoRouletteFortune]

I moved here not long ago and I'm grateful to the ADFG for their dedication toward supporting and encouraging outdoor activity. I've lived in many states and never once have I seen one that goes as far as to teach you how to fish, cook, preserve, clean and where to find the fish. I hope Alaska never loses it's outdoor roots.

[@shawndoe2834]

This is by far the best burbot filleting video that I've seen.

[@webb-cast1030]

Hands down the best tutorial for cleaning burbot on KZbin. I've sent a link to this video to countless KZbin "experts" that do an inferior job of burbot cleaning in their videos. Thank You!

[@stryker2764]

This is the best video on cleaning fish I've ever seen, you people should make them for every popular species! So much more professional and clean than many of the videos out there, Thanks ...

[@davidjakab7219]

Thanks a lot guys! I'm from Hungary and can't wait to try out myself with this filleting knowledge what i learned from you! Special thanks for the recipe book, because I did not found any recipe for this fish. Even if the burbot is a native fish in my country only very few of us fishing for it and even less who are eatin' it too. Maybe because here you can catch burbot only in the winter season. Thanks again, I'm very grateful! Let's get fishing!

[@victorchen5663]

I live in Southeast Alaska, no burbot here, but I just watched this video out of curiosity. Quite different from filleting salmon, very fascinating. Thanks for the great video!

[@kyledennett6493]

The only branch of government worth a damn, thanks for the tips

[@GunsNBudder]

Although he didn't recommend the roe for caviar...for which it is excellent.

[@bryanekberg1042]

Kyle Dennett i agree. i appreciate the DNR. rest of gov't aint worth a darn

[@bernardshakey2609]

@@bryanekberg1042 I guess you're not from Minnesota. Not big DNR fans here...

[@beebob1279]

I like Pennsylvanias fish, boating, and game

[@jfooteoutdoors5063]

We caught quite a few this past weekend and I kept 2 for the table. Used your video to my advantage. Thank you for posting, worked just as easy as you showed. Might be in my top 3 fish to eat now!

[@billbosagginz740]

I've never had it, is it like a flathead catfish or what would you compare it to?

[@mikaelrantaoutdoors]

@@billbosagginz740 no not like catfish at all. These taste like lobster/crab

[@hni7458]

Gonna buy one of those just now. We have them in our waters, the Baltic sea, but see them seldom in the shops, and my days as an angler are over. VERY professional video.

[@pollyfree]

THANK YOU SO MUCH!!!!! my family friends have been netting fish for years in the winter for the government and would just toss away every burbot because they were considered "Garbage Fish" and didnt have enough meat.... im going to fillet one this winter and show them exactly how delicious and meaty these fish are.....

[@hutterite1]

Garbage fish...They're known as "poor man's lobster" in my area

[@Danielson1818]

@@hutterite1 And lobster used to be fed to prisoners, because it was garbage critters at the bottom of the sea..... So everything changes with perspective over time.

[@scottstuckey6593]

How can one not like this video? Well done and very informative.

[@delnorooney8403]

One of the best videos of cleaning, very thule, Awsom. DR.

[@bigbaccala7152]

Great video Matt. Here in northern Ontario we have a few lakes with burbot ( we call them ling) and we usually get them when we are ice fishing for walleye. I am going to keep a couple this year and try your method. Thanks!

[@heybubbah]

Great video. I've always prepared them like a walleye (never skinned them) and had good yield, but I've been missing out on the belly meat, apparently.

[@heybubbah]

Update, tried the belly meat and found it terrible. I'm sure it has its uses but I wouldn't reccomend frying it. Outrageously rubbery.

[@jcfishing9732]

@@heybubbah lol

[@johnathoncastro]

Ive never seen or heard of this fish but this guy did a hell of a job!

[@gus473]

They live in very cold freshwater and spawn in winter. They also like to wrap around your arm when you pull them up through the ice!

[@VintageS4L]

Very well done Matt. I've been living, fishing & catching Burbot since I moved up to the Leech Lk area in '88, I've never seen so much meat come off what we call an Eelpout. I'd really like to know the actual weight of that one. Most of the 'pout we catch are during our ice fishing season when we set up in comfortable ice houses, best 'pout fishing after dark. Thanks for a great tutorial.

[@gus473]

Heard the Eelpout Festival has been cancelled, maybe forever...? 🤔

[@ellismidkiff6117]

Have you ever eaten the eggs. Like maybe smoke them or salt cure them or fried

[@yukonjeffimagery]

I keep a net under the ice on the Yukon river and catch these daily. Called Maneganuk (sp. in Yupik. Some of the older women will braid the guts still attached to the head, and boil for dinner, Then they old man will tell a story to the children using the bones in the head as props,while eating it. I like to eat them boiled with a little butter and salt, some cut up potatoes and onion.I Also boil the liver and and eat on a Pilot bread cracker with a little Mayo, Its the best. Makes a great chowder too.

[@BlueLakeRV]

I picture that belly meat stuffed and rolled up with some kind of shrimp stuffing, then baked or fried. mmm

[@JoshuaJohnson-pq7hf]

great video...you make it look way easier than it is...but well done! Thank you

[@OHCANADA2]

Excellent video, there are so many people who have no clue how to prepare and eat this awsome fish. txs again

[@alaskafishandgame]

Glad you enjoyed the video. Happy angling, duke ster!

[@kevinwest4488]

liked and subscribed...the only freshwater cod...an excellent instructional video..

[@williamrobinson4265]

thank you best instructional on KZbin

[@queenciefnicknameicef1046]

Good day, may you have many more. thank you for posting this video. I do appreciate it. I hope this message meeting you and your whole family in good health. Have a great day. Take care

[@kevinw7558]

Thanks for the tips, we have burbot in Lake Simcoe, Ontario and typically just throw them back but will try this on the next one !!

[@lindaainsworth6632]

they taste great man

[@gus473]

Quite a bit like sea scallops if you chunk up the side fillets and fry....! You also can do the bacon wrap and broil, or make rumaki with canned water chestnuts! Mmmmm.....

[@BROutdoorz]

They are delicious 😋!! Didn't know about the belly, thanks!!

[@srichard7291]

I never knew about the belly meat,thanks very much for the excellent video.

[@alaskafishandgame]

Richard Laflamme We're glad you enjoyed it and found it useful.

[@joemanthei695]

I just started tanning my first Burbot. Just like a tube. Didn’t separate dorsal or ventral or right & left. Like pulling off a sock. Will see how the tanning process goes. DIY fishskin tanner for 2 years now.

[@kerrypitt9789]

Thank you for doing such a great video on the subject. But it is a really nice fish to cook with! Very integral very good eating.

[@jimf1964]

Would this be the same technique for catfish? I know they aren't exactly the same, but they're pretty close.

[@6koko3]

Very useful this way also applies for cleaning a wels catfish.

[@devendati]

Best video on the subject!

[@PJ-si2po]

I never new how to skin the Burbot Thanks for the nice video

[@chodelee1049]

Looks like some fantastic meat. I have only ate pout once and I really liked it, I want to get some now.

[@billyhayes7976]

Thank you, hopefully I'll catch a Burbot soon!

[@Satanperkele]

On point, hot damn what a slick guide video.

[@fishfly8027]

All I can say is wow I wish I seen this yesterday when I butchered my Mariah which is what we call it in Manitoba it was still tasty though but I didn't get as much as meat as you're getting thank you for the video

[@gus473]

In Illinois they call them lawyers :) and ling. In Minnesota they also are called meesiah (me-sy) and eelpout..... 🤷‍♂️

[@lorenmerriman8439]

Like the video, but several important aspects appear to not be covered. Maybe add them as in the description as links? 1) Bleeding the fish in the field for better flavor, 2) The Liver and 3) The Eggs. The related Fish Stock video is great and should be linked in the description instead of just in the comments.

[@crystalcampbell2270]

Thank you so much for the video. Planning on going next month and it is nice to have some idea. Very well done video. I

[@herrschwarz5406]

This flesh looks sooo delicious! Thanks for this detailed video.

[@MrJuice18]

that was awesome always wondered how to fillet this fish looks like you can do it a different way thanks to your vid can really see the bones and how they go really good video sir.

[@dcrog69]

Thank you for posting

[@fishinfool3795]

I really appreciate this video. Basically it's just like filleting a channel cat. Too many people throw out the belly meat. sad.

[@tonioss32]

Great stuff my guy

[@brandonmau357]

Best video on here!

[@patrickramsey8501]

Never heard of burbot. Are they a fresh or saltwater fish species? The put me in mind of a pike. Neat video! Thanks Alaska DNR! I wish the lower 48 would do things like this.

[@ryansmith8]

They're the only freshwater species in the cod family.

[@user-iz7zy7rx9t]

is that a wire leader?

[@allenshepherd5962]

Very nice video please do more of this kind of videos

[@beebob1279]

So, it's similar to preparing a bullhead or a catfish

[@abdulwali76]

Interesting, looks like a cod, catfish and eel all in one.

[@walleyewilly8085]

Well done. I have been using the same method for years.

[@seangeary3988]

Thank you.

[@robertdodds4716]

Thanks, make it look too easy :) I'm gonna tell everybody mine was that big too!! Anyway, gotta go clean a burbot :) Thx again.

[@jacobreed3986]

Very helpful thank you

[@JomitraS]

What about the meat over the head?

[@williamheinrich7177]

Never seen a burbot before, or even heard of one. Is it a type of catfish?

[@justinparham5308]

It is the only freshwater member of the cod family. Found in the northern part of the US and in Canada. Mostly Nocturnal and frequently targeted through the ice.

[@williamheinrich7177]

@@justinparham5308 Good to know, thanks!

[@corvusduluth]

So what about the roe? Hot salted and rinsed makes good caviar.

[@MrBrettMaverik]

Wow this was a great learning tool

[@fishmant.v.6012]

This is an awesome video!!! Sharing to my page on Facebook and subscribing to your channel.

[@hookedonalaska7004]

Great Video.

[@Hunglikeagrimsmo]

Every going to ignore all the meat he left on the head of the fish? The top cut should've started back on top of the head and he left the cheek meat on the fish along with the collars

[@SquaKicker]

great vid!

[@teridacktaljones4553]

So a burbot does have scales?

[@fredkuchinski4715]

If you are going to boil them and eat like lobster chop the tail section off behind the rib cage after skinning and boil this part only till done should pull right off the bone. Dip in salted butter with lemon juice You can also use the back sections the same way. The belly section you can fry, but first season and roll in flour an cornmeal than take a meat tenderize hammer and pound the flour into the meat before frying or it will be tougher than a 2 dollar steak

[@chesschess100]

Such a great video. Thank you.

[@itsjavaman]

Good Fishing!

[@BlueLakeRV]

Do you eat the liver? It is suppose to rival cod liver in nutrients.

[@BType13X2]

I generally don't touch Burbot liver's because they are fat accumulator's. Contaminants tend to concentrate in the fatty tissues of animals. In our current day and age with almost every source of freshwater/ the ocean having pollutants in it, it may no longer be safe to eat the liver of any fish. Where I live we are told that we should not eat any more than 4 fish a month from the river because of that reason, the same is said of Tuna from the ocean.

[@JDADDY27]

dear sir you can fillet those without having to skin them it just takes a bit of practice.andi have found it is easier if you are going to skin them to hang them up on a hook or nail.

[@brianve7jyd943]

Poor Mans Lobster - love it thanks

[@katzkatcher]

These skin out just like catfish. I screwed a 3 1/4 " screw into a 2x12 at an angle .Then hook the lower jaw of the fish on that. Wally mart has catfish skinning pliers that would work perfect for this. Hope this helps..

[@damienbell3155]

Yikes. What lakes have this,,,, this taste good?

[@bigfootsmells13]

Thank you for the video!

[@jaylenepeterson-nyren7331]

Good job dude.

[@janrobertbos]

Nice vid!

That thing is HUGE!

[@danfofi2388]

Most people I know leave them on the ice. Very good fish for the table

[@berlin3577]

They are no longer showing your video sad

[@Dormitator1]

Don't freeze them! They taste great when they're cooked fresh, but they lose their flavour so fast when they're frozen. (In my experience.)

[@chriskoostachin3037]

Freeze them in water...

[@OriginalMindTrick]

Great tutorial on how to clean a burbot. You have some seriously thick forearm hair growth. Almost Robin Williams level fur :)

[@lesterclaypool1]

***** My brother-in-law has a bad ass scar from his first time cleaning burbot. Caught him with the spike behind the dorsal in the fat meat of his left thumb and he panicked and pulled.

[@BarnabyWild13]

You’re going to need some hair nets for those forearms before you get your food handlers card.

[@khaleesimotherofdragons285]

Of all the things I could've noticed in this video, it's his watch. Because we have the same one.

[@thomassacramone5849]

Job well done.

[@chuckkillawood8229]

Good video,

[@dwetick1]

Why can't you freeze Burbot?

[@mikebunero6147]

no issues with contaminants in the belly meat?

[@alaskafishandgame]

Hi Mike, Contaminants can be an issue with any fish flesh depending on the waters from which they are taken. Contaminants tend to concentrate in fat and organs such as the liver. Typically, belly meat tends to contain more fat than other muscle tissue, so in that sense, it might contain higher levels of contaminants than the back fillets. That said, with burbot, the liver is the primary fat storage organ, so the muscle tissue (including the belly meat) tends to be very low in fat. So, burbot belly meat is probably less prone to accumulating contaminants than other fish bellies. If there are warnings about contaminants in the waters where you are fishing, then we recommend staying away from eating any of the burbot flesh, otherwise, if it’s safe to eat the flesh, it’s probably safe to eat the belly meat. Thanks for your question, Mike. - Matt Evenson, ADF&G Fishery Biologist IV

[@alaskafishandgame]

Hi Mike, Contaminants can be an issue with any fish flesh depending on the waters from which they are taken. Contaminants tend to concentrate in fat and organs such as the liver. Typically, belly meat tends to contain more fat than other muscle tissue, so in that sense, it might contain higher levels of contaminants than the back fillets. That said, with burbot, the liver is the primary fat storage organ, so the muscle tissue (including the belly meat) tends to be very low in fat. So, burbot belly meat is probably less prone to accumulating contaminants than other fish bellies. If there are warnings about contaminants in the waters where you are fishing, then we recommend staying away from eating any of the burbot flesh, otherwise, if it’s safe to eat the flesh, it’s probably safe to eat the belly meat. Thanks for your question, Mike. - Matt Evenson, ADF&G Fishery Biologist IV

[@mikebunero6147]

Alaska Department of Fish and Game (Department Sponsored) Thanks for the info!

[@milehigh3054]

@@alaskafishandgame wow great explanation. You guys are awesome! Would love to come up to Alaska one day. Tightlines!

[@joerivers8208]

al cien, todo un arte...

[@lmaoDDDDD]

what do they taste like? catfish?

[@johnodell2074]

Lingcod

[@Dormitator1]

They have a light, delicate flavour. They taste kind of like cod fish. (They're also known as fresh water cod or ling cod.) When you cook them fresh, they smell like lobster. They also have a firm flesh, like lobster. But they don't really taste like lobster. Some people call them "poor man's lobster".

[@lmaoDDDDD]

@@Dormitator1 I'm gonna go trying to catch a small one and give it a try

[@jaredadamengel]

Interesting. Never knew there was such a thing as belly meat. I'll keep that in mind the next time I fillet a fish

[@bazlur-Vancouver]

Belly portion of any fish is tastier than other meat, because of fat contents. Also chicks are delicacy like Halibut fish, Walleye etc

[@jaredadamengel]

Bazlur Rahman you're right. Now that I think about it, when you eat a salmon steak, those two ends which are very fatty are the belly portions. Never occurred to me

[@rockymntdan1]

Us Sushi eaters already know this :) , can't wait to try one these raw. Are there parasites in AK lakes?

[@gus473]

@@bazlur-Vancouver* Cheeks.... Yes, save up a bunch in the freezer, then feast!

[@blairzettl3933]

Excellent - thanks.

[@womsterr]

Can you eat the roe?

[@williamkechkaylo7915]

excuse me sir - can I see your license please ?

[@millerslaw]

Had my fill at filet knife, Come On Man 🤣

[@dwetick1]

What happens to burbot flesh when it is frozen?

[@jeffenglishsetter8339]

D Wetick it freezes

[@Rawflcounsel76]

So this fish has the SAME shape as the mudfish in Florida but tastes nothing alike each other?

[@ronjames3752]

can you eat the roes????

[@ryan00101101]

Just caught one. Like lobster. Fry with butter ang garlic. 😋

[@davidwilson4313]

I long ago learned that you can peel the skin off the fillets with finger pressure. I learned that by starting the way you show and being lazy. Their colour varies according to the water bottom, hence the name black Mariah in some waters.

[@danhillman4523]

Isn't Burbot similar to cod?

[@joemanthei695]

Yes. Fresh water cod. Same family

[@mkaralis5766]

Such burbot (like in video) it is 6 months age having burbot only (it is the too small burbot for fishing simple..).

[@silverslasher7477]

Do u want big honkers that take 30 pound test and full of contaminants ok..

[@austinmeyer9709]

Does burbot taste good

[@domingodesperado5782]

Tastes awesome. Makes amazing fish taycos or just eat with a light batter and deep fry. One of the best eating fresh water fish in my opinion.

[@CraigArndt]

Removing the dorsal and anal fins isn't necessary. Use it them as a guide, straight down, tight against the back bone. Just saving a little time there. This is similar to how I do a pike sometimes, just without removing skin. And even catfish, why pull the skin if you can just fillet it off. Guess its how we're all taught, well done and if I caught one it would be coming home. Love to try burbot.

[@lydiachuiko1063]

cleaned cooked this fish the same way it was delico us