Poor-Man's Lobster (Eelpout/ Burbot Recipe)

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.


  • 1 lb. burbot backstraps, cut into bite-sized pieces
  • 1 qt. water
  • 1/4 c vinegar
  • 2 tsp salt



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.

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