Up to 1 meal per week (Lake Michigan and Lake Superior). Ken Koyen fishes for burbot and serves them up at his restaurant KK Fiske and The Granary. This is still the case today, except for one enterprising commercial fisherman on Door County’s Washington Island. Even in the very early years of commercial fishing on the Great Lakes, most burbot were discarded from whitefish and lake trout nets, except for a few sent to local markets. ![]() The burbot has never been of commercial importance in the state because of its low market demand. How They Are Harvestedīurbot is classified as a rough fish by the state of Wisconsin, meaning that it is an unregulated fishery. A burbot’s liver is about 10% of its body weight and six times bigger than that of other freshwater fish of the same size. He discovered the vitamin D and A potency of liver oil from burbot is as high as that from good grades of cod liver oil. The reason? Burbot liver! The son of the fox farmer had a degree in pharmacy. It’s firm, white meat is excellent as Poor Man’s Lobsteror fried.īack in the roaring 1920s, a furrier noticed that foxes raised in captivity and fed burbot had better fur. Omega 3 fatty acids: 0.44 grams per 8 ounce servingīurbot is similar to cod and haddock, which isn’t surprising since it is a member of the freshwater cod family.
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