Burbot - 1 cooking recipes

Previously, there were superstitions that the burbot fish fed on carrion. In fact, its food: insect larvae, small fish and worms. Burbots can grow to very large sizes. In Siberian rivers there were giants up to 12 kg. From the skins of such powerful burbots, Siberians even made high-quality bags for food and used them in handicrafts. Burbot dishes are mentioned in “Domostroy” (17th century), which advises owners to serve burbot fish soup, as well as burbot liver and milk. Old-world landowners dried and smoked burbot like ordinary cod. The Evenki planed the burbot liver into thin shavings, salted it, sprinkled it with pepper, and served this planed meat to the table. Burbot is good in a pie, in cutlets, or in fish soup. Boil water, cook potatoes. Once cooked, place the fish in the pan, bring to a boil and turn off the heat. Under the lid, the fish arrives in about 15 minutes and is not overcooked. How to cook burbot? Since we often cook at home and not on the go, you can try more sophisticated recipes with burbot: burbot liver with dumplings in wine sauce, burbot stewed with cabbage and mushrooms, pickled burbot liver. Smoked burbot is very tasty. Recipes with smoked burbot suggest putting the fish in a frying pan, add water and put on low heat for 8 minutes, then strain and remove the skin. This version of burbot can be served with creamy horseradish sauce, potatoes or in a salad with herbs and raw vegetables. Sometimes when cooking burbot, slimy scales that are difficult to clean are confusing. Experts say that you don’t have to clean it – the broth turns out much tastier. And if you really want to get rid of the skin, make a cut around the head and pull off the skin with pliers.