There's no better way to cook up a burbot than using this extremely simple recipe. Just thinking about it makes my mouth water. Burbot, as a member of the cod family, has firm, white flesh that responds extremely well to being poached. This was once one of roughfishing's best-kept secrets, but now the word is out and a lot of anglers are well aware of how delicious these fish are.
Add salt to water in saucepan. Stir well. Bring to a full boil. Add vinegar. Let itcome to a full boil again. Slowly add burbot chunks. Let it come to a full boil and boil for 2 minutes. Drain. Serve with melted butter and salt and pepper.