cooked burbot
Also known as: burbot
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Also known as: burbot
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked burbot is a highly nutritious lean protein. It is low in calories and fat while providing essential Omega-3 fatty acids, Vitamin B12, and high-quality protein that supports heart health and muscle maintenance.
Cooked burbot is an excellent protein source, containing approximately 24.8g of protein per 100g serving. This high protein-to-calorie ratio makes it ideal for muscle repair and those looking to increase their daily protein intake.
Burbot is an excellent choice for weight loss because it is very lean, containing only 1g of fat and 115 calories per 100g. Its high protein content helps promote a feeling of fullness, which can reduce overall calorie intake.
Yes, cooked burbot is perfectly keto-friendly as it contains 0g of carbohydrates. Since it is a very lean fish, keto practitioners often prepare it with healthy fats like butter or olive oil to meet their daily fat macros.
Naturally, burbot is gluten-free. However, when ordering at a restaurant or following a recipe, ensure it hasn't been breaded, floured, or cooked with sauces containing gluten-based thickeners.
Burbot is often referred to as 'poor man's lobster' due to its firm, white flesh and mild, sweet flavor. It lacks the 'fishy' taste common in oilier species, making it a favorite for those who prefer mild seafood.
Burbot can be baked, fried, or steamed, but it is most famous when boiled in salted water (sometimes with a little sugar) and served with drawn butter. This specific preparation highlights its lobster-like texture and sweetness.
cooked burbot is a versatile ingredient found in cuisines around the world. With 115 calories per 100g and 24.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, burbot liver is a prized delicacy and is exceptionally rich in Vitamins A and D. It is often prepared as a pâté or poached, though it should be consumed in moderation due to its extremely high vitamin concentration.
Cooked burbot should be stored in an airtight container and kept in the refrigerator for no more than 3 to 4 days. For the best quality, it is recommended to reheat it gently to prevent the lean meat from becoming tough.
Signs of spoilage include a sour or ammonia-like odor, a slimy or sticky texture on the surface, or significant discoloration. If the fish has been left at room temperature for more than two hours, it should be discarded for safety.