Species sheet · The Edible River
Burbot
The only cod that chose fresh water.
- Poached and dressed with melted butter, lobster-style
- The liver pan-seared, barely, on toast
- In a matelote or a soup with winter vegetables
- In French
- Lote
- Scientific name
- Lota lota
- In the water
- A bottom fish of deep lakes and large cold rivers across Europe, Asia and North America, hidden by day under stones and roots, active at night and in winter.
- Season & buying
- A winter fish: from December to February, when it spawns under the ice, its liver and roe are at their richest.
- Common length
- ~40 cm
- How to identify it
- Elongated body marbled in yellow and brown
A single barbel under the chin
Long dorsal and anal fins, rounded tail
On the plate
White, firm, flaky flesh with no pin bones, reminiscent of lobster; the enormous liver is a delicacy in its own right.
Avoid: Throwing away the liver: it makes up a surprising share of this fish and is the piece connoisseurs ask for first.
It spawns in the depths of winter, at night, under the ice, when almost every other fish in the lake is dormant.
In Umay recipes
One Umay recipe calls for it.
