Burbot is the only fish of the cod order that lives in fresh water. It is not inferior in nutritional value and taste to marine cod species. Many healthy and nutritious dishes are prepared from this fish and its by-products.
Buying a whole burbot in a store, and even more so catching it yourself, is a great success, since the lucky owners will be in for a truly gastronomic pleasure.
How to prepare burbot liver correctly and how to preserve it is described in detail in this article.
Ingredients in recipes for preparing liver from fresh burbot are given in grams per serving. Do you cook burbot?
- Yes 87%, 96 votes
96 votes 87%96 votes - 87% of all votes
- No 11%, 12 votes
12 votes 11%
12 votes - 11% of all votes
- I don't eat fish 2%, 2 votes
2 votes 2%
2 votes - 2% of all votes
Total votes: 110
17.04.2020
- Yes 87%, 96 votes
96 votes 87%96 votes - 87% of all votes
- No 11%, 12 votes
12 votes 11%
12 votes - 11% of all votes
- I don't eat fish 2%, 2 votes
2 votes 2%
2 votes - 2% of all votes
Total votes: 110
17.04.2020
×
You or from your IP have already voted.
Burbot liver in a jar
You can prepare canned food at home. The fish delicacy in a glass jar is stored for a long time and is an independent dish with a side dish, used for preparing appetizers, salads, and sandwiches.
Ingredients:
- Liver – 300 g
- Olive or vegetable oil – 30 g
- Salt - 6 g
- Sugar – 6 g
- Bay leaf, black peppercorns, allspice – 5 g (to taste)
Tip: For this recipe, it is better to take jars with a capacity of no more than 200 g. The container must be thoroughly washed and sterilized.
- Place half a bay leaf, 1 pea of black pepper and 1 pea of allspice on the bottom of the prepared containers.
- Cut the offal into pieces, place in a jar in layers, alternating with a mixture of salt and sugar. Do not compact, pour a layer of oil on top. You will get canned food in its own juice.
- Place the filled jars in a pan of suitable height, fill with water up to the shoulders, cover with lids, but do not seal.
- Sterilize in hot, non-boiling water (+800C) for an hour.
- Then close the lids tightly, turn the jars upside down, make sure they do not leak, and leave until completely cool.
This dish can be eaten immediately because it turns out very tasty. Store as you would all homemade preparations.
How to clean it properly
There are two main ways to clean burbot . How to clean is ultimately decided by each cook on his own, but it’s worth talking about both. They differ slightly: in one case, the skin is removed from the fish at the very beginning of cutting, and in the second, at the end. In this regard, the technology will be considered in detail only in one version.
Skin removal
The skin of burbot is hard, tough and not suitable for food, even if the scales are removed from it. Therefore, it must be removed, which can be done with pliers or similar tools. Without them, skinning will be quite problematic .
- First of all, it is necessary to clean the carcass of mucus - this will simplify the cleaning task, since the fish will slip out of your hands less. To do this, you need to thoroughly rub it with coarse salt and then rinse well.
- After this, use a sharp knife to cut the skin around the head. They cut the burbot skin behind the gill slits.
- Now comes the most difficult part: you need to firmly grasp the fish and, picking up the edge of the skin with pliers, gently pull it down so that it takes on the appearance of a “stocking.” Usually the skin of burbot is dense and strong, so it can be easily removed.
Removing fish entrails
Gutting is a very important and responsible stage in fish cutting. For example, unsuccessful removal of the gallbladder can spoil the taste of meat, so the entrails must be removed as carefully as possible .
- The cleaned fish carcass is placed on a hard surface covered with paper and a shallow incision is made on the abdomen: from the anus to the head. It is better to do this with a well-sharpened knife.
- Carefully and carefully remove the insides, being careful not to damage them. You can save edible internal organs for further preparation: liver, caviar or milt. The rest is thrown away, and the belly of the burbot is thoroughly washed from the inside.
Cutting up burbot
Cutting burbot differs little from cutting other types of fish. You just need to imagine the end result: whether a whole carcass, fillet or portioned pieces are needed for further processing. Depending on this, it will be more convenient to cut in different ways .
- Cutting fish starts from the head. It must be cut off with a sharp knife and, if you plan to prepare some kind of dish from it in the future, preserve it by removing the gills.
- Using a knife, you need to cut off the tail and fins, dorsal and ventral. This can also be done with scissors, but you need to keep in mind that they do not completely remove the fins.
- After this, the washed fish carcass can either be cooked whole or cut into portions.
You can make fillets from fish cleaned in this way, but it is much more convenient to do this if you clean the burbot in a different way.
Fried burbot liver in a frying pan
You can boil it and fry it in a frying pan, or you can go the unconventional route.
Do you cook fish liver?
- Yes 87%, 40 votes
40 votes 87%40 votes - 87% of all votes
- No 11%, 5 votes
5 votes 11%
5 votes - 11% of all votes
- I do not use by-products 2%, 1 vote
1 vote 2%
1 vote - 2% of all votes
Total votes: 46
16.09.2019
- Yes 87%, 40 votes
40 votes 87%40 votes - 87% of all votes
- No 11%, 5 votes
5 votes 11%
5 votes - 11% of all votes
- I do not use by-products 2%, 1 vote
1 vote 2%
1 vote - 2% of all votes
Total votes: 46
16.09.2019
×
You or from your IP have already voted.
To do this, take raw fish liver, cut into portions, sprinkle with a few drops of lemon juice, add salt and spices and leave to soak for 10-15 minutes.
Before preparing the burbot liver, soak the pieces in egg, bread them in flour and fry in a frying pan in a large amount of hot olive oil for literally 1-2 minutes on both sides.
Ingredients:
- Liver – 300 g
- Egg – 70 g (1 piece)
- Olive oil – 100 g
- Lemon juice – 5-7 g
- Flour – 100 g
- Salt - 6 g
- Spices – 5 g (to taste)
Tip: Liver is a delicate product, so it is important not to dry it out. Heat treatment should be reduced to a minimum, and the cooking temperature should be as high as possible. This way the beneficial properties will be better preserved.
Fried burbot recipes
It is also possible to cook this representative of freshwater in a regular frying pan.
To do this we need to take:
- Burbot (1 piece)
- Fresh champignons (300 gr.)
- Onion (1 pc.)
- Blue onion (1 pc.)
- Dill (1/2 bunch)
- Vegetable oil (5-6 tbsp)
- Soy sauce to taste.
Cooking method:
- If the champignons are large, then they should be cut into quarters; if they are medium-sized, then in half.
- Finely chop the onion and divide the blue and onion into different cups.
- The fish should be washed, cleaned, head removed and fins cut off. Cut into small pieces, add salt, vegetable oil and mix everything well. Add finely chopped dill. Place pieces of fish in a well-heated frying pan and fry until beautifully golden brown.
- Pour vegetable oil into another frying pan and fry the mushrooms. A few minutes before the mushrooms are ready, salt them and then place them in a separate bowl.
- In the same frying pan, fry the onions. And also put it in a separate cup. Do the same with blue onions.
After all the components of our dish are ready, we can begin serving it. To do this, take a large plate, lay out the burbot in portions, pieces, fried onions on top, and fried blue onions next to them. On the other hand, add the mushrooms. Pour soy sauce over everything and sprinkle finely chopped dill on top. Cooking burbot in a frying pan will take a minimum of time.
How long to cook burbot liver
You can’t cook offal for a long time. It is better to steam or fry fresh. How long this will take depends on the volume, the average cooking time is 12 minutes from the moment the water boils.
It is important that the water barely covers the product, so it will lose less juice.
Salt, pepper, and herbs are used to a minimum during heat treatment. It’s easier to add salt after cooking than to ruin the dish.
Tip: When removing liver from a fish carcass yourself, you should be careful not to hurt the gallbladder. Otherwise, it will acquire a bitter taste and will not be suitable for food.
It is useless to rinse the product if the liver ruptures; the bitterness will only eat into the surface layer. It is better to cut out the damaged areas with a thin, sharp fish fillet knife.
Peculiarities
Having decided to get acquainted with this fish, first of all you need to understand what burbot looks like. This is a large (up to 18 kg) predatory fish with a long flexible body and a mouth full of small sharp teeth. The scales are small, tightly adjacent to the body and covered with a layer of mucus, which makes cleaning difficult. The fins are soft, without spines. A distinctive feature is a pair of mustaches on the upper jaw and one short one on the lower jaw .
The meat of this fish is a real storehouse of beneficial properties. In addition to the fact that it is a dietary product, it contains a large amount of protein, amino acids, fat-soluble vitamins and valuable microelements, such as iodine, zinc, copper, manganese, etc. Burbot liver is not inferior in taste or usefulness to cod liver, thanks to which is greatly appreciated among fans.
Burbot liver salad
Anyone who likes to cook deliciously and eat healthy will love this salad recipe with fresh vegetables.
Ingredients:
- Liver – 100 g,
- Radish – 60 g,
- Fresh cucumber – 60 g,
- Celery stalk – 60 g,
- Egg – 70 g,
- Vegetable oil or mayonnaise – 20 g,
- Dill greens – 10 g,
- Salt, black pepper – 6 g.
- Cut radish, cucumber, celery into strips, grate the egg on a coarse grater.
Boil the liver in salted water, cut into cubes. Combine all ingredients, season with oil or mayonnaise, sprinkle with chopped dill. Add salt and pepper if desired.
Tip: Tough celery stalks can be cleaned of coarse outer fibers with a regular vegetable peeler. This way he will become more tender.
Burbot giblets go very well with mushrooms, arugula and spinach.
Useful tips and tricks
The following tips will help you prepare various dishes deliciously from burbot liver:
- if the offal is purchased separately from the carcass, it should be creamy or creamy in color;
- liver with any defects on the surfaces or dark plaques is most likely infected and unsuitable for food;
- when independently removing offal from a carcass, you need to try not to touch the gall bladder, otherwise all the meat will begin to taste bitter;
- Fat, fats and bile should be removed from the liver before cooking.
You can prepare burbot liver using more than 15 recipes. For example, marinated, in the form of a pate, fried, baked with vegetables.
Burbot liver marinated in vinegar
There is a simple cooking method that extends shelf life at home. This is marinating in vinegar.
Ingredients:
- Liver 1500 g,
- Water – 2000 g,
- Salt – 30 g,
- Table vinegar 9% – 25 g
- Black peppercorns – 5-7 g,
- Bay leaf -10 g.
Boil the liver in salted water for 15 minutes after boiling. Remove from heat, remove from water, cool. Cut into slices or cubes. Some people prefer to marinate the whole piece.
Prepare glass jars and lids. Place the liver in jars.
The marinade is prepared separately. Boil water with salt and spices, add vinegar at the very end. Fill the jars to the brim and seal tightly.
Tip: Burbot liver works well with spices according to the principle “the less, the better.” Spices can overshadow the subtle and delicate taste, and only a few drops of lemon juice will allow it to reveal itself.
Burbot liver with vegetables
Such an amazing product is a delicacy in itself. Liver is good and tasty both hot and cold. Any vegetables are suitable as a side dish. A regular salad of fresh tomatoes and cucumbers with liver is an ideal light dinner for those who follow a healthy diet.
The structure of the pulp will be harmonious in combination with baked pumpkin. The sweetness of the pumpkin and the beautiful color will benefit the fish delicacy.
A very satisfying dish can be easily and quickly prepared with beans.
Ingredients:
- Liver – 300 g
- Canned red beans in their own juice – 100 g
- Onion – 150 g
- Carrots – 150 g
- Salt – 8 g
- Ground black pepper to taste
- Dill greens – 10 g.
Tip: To prevent the liver from falling apart during cooking, from drying out and remaining juicy, you need to lightly roll it in flour and fry it in a hot frying pan.
Fry the liver, add pre-fried onions and carrots. Drain the beans, rinse and reheat. Salt and pepper. Sprinkle the finished dish with finely chopped dill.
How to preserve burbot liver
Burbot is a storehouse of fats and microelements. Its liver is even eaten raw in order to preserve all the beneficial substances, but this method is not acceptable for everyone.
This is a large fish, up to 1.5 meters in length. Some specimens live about 20 years and grow to weigh 5-6 kilograms. The liver of the fish is quite large. And if such a miracle of nature appears on the table, housewives have a question about how to preserve the product without compromising its quality.
This material presents several acceptable options: canned liver in its own juice, pickled, fried, pates with various fillings.
Among the many options, Max's traditional recipe from the northern latitudes stands out - cooked in a water bath.
Easy recipes for cooking burbot liver at home
Greetings to everyone who reads this page!
Today we will talk about burbot liver, simple and unpretentious recipes. Recently, a colleague taught me how to make pate from this delicacy - my family really liked it. And that evening, a neighbor came to visit and was also treated to a sandwich. Now she spoils her family with burbot liver. Burbot liver is tasty and nutritious. And its benefits are known to both doctors and ordinary people. The product prevents the development of nervous and cardiovascular diseases and strengthens the immune system. It is also good for diabetics and people suffering from arthritis. That is why this offal is recognized as a dietary food. We look at and prepare burbot liver recipes:
