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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw burbot is highly perishable and should be consumed within 1 to 2 days of purchase or catch.
Look for firm, translucent flesh that bounces back when pressed. It should have a clean, mild scent and no 'fishy' odor.
Yes, burbot freezes well. Wrap it tightly in moisture-proof freezer paper or use a vacuum sealer to prevent freezer burn.
Cod, haddock, or monkfish are the best substitutes due to their similar mild flavor and firm texture.
Burbot must be skinned because its skin is thick and unpalatable. It is often filleted or cut into chunks for boiling or frying.
As a predatory freshwater fish, burbot can accumulate mercury, but levels are generally moderate. Check local water advisories if catching your own.
When burbot meat is cut into chunks and boiled in salted water or sugar-water, its texture and flavor closely resemble lobster tail.
Yes, burbot liver is considered a delicacy in many cultures and is exceptionally high in vitamins A and D.
raw burbot fish is a versatile ingredient found in cuisines around the world. With 90 calories per 100g and 19.1 grams of protein, it's a nutritious addition to many dishes.
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