Burbot fish: photo, description, useful properties and recipes

Burbot is a popular commercial fish of the Cod family. This species is the only freshwater representative of codfish. This valuable for the food industry fish, which is incredibly useful for humans. Regular use of the product can significantly improve the health of the body and bring a lot of other beneficial effects.

Burbot: what kind of fish, what it looks like and where it is found

Burbot is a fish that lives in its natural environment only on the Eurasian continent. It is not found elsewhere, although it is farmed artificially in small quantities. The most widespread and numerous fish populations are in Siberia. The burbot is also present in large numbers in the rivers of Finland, in the Scandinavian countries, in China, and in many Asian rivers. In the past, this fish also inhabited freshwater reservoirs in Western Europe, but today it is not found there. Environmentalists attribute this to the deterioration of rivers and lakes.

This is what the burbot fish looks like:

1. Weight - up to 30-35 kg.
2. The body is elongated, with a rounded back, can reach a length of 150 cm.
3. The head is flat, rounded, can be larger than the entire body.
4. The mouth is large, with a protruding lower lip.
5. Its teeth are bristle-shaped, with short antennae on the upper jaw and one on the chin.
6. Coloration varies depending on the region and habitat.
7. The most common colors are black, gray-green, and brown.
8. On the body and on the fins there are rounded spots.
9. The back has two fins - long and short.
10. Anal fin occupies the entire tail section.
11. The lateral fins are not too long.
12. The eyes are small and dark.

Most often fishermen catch burbot, which weigh in the range of 5-7 kg. This fish is also farmed on an industrial scale under artificial conditions. The catch is supplied to factories for canning, as well as to stores and retail chains for sale fresh or fresh-frozen.

What is the difference between burbot and catfish

Quite often inexperienced anglers confuse burbot and catfish. These are two completely different fish, although they have some common features. For those who want to do their own fishing or be able to tell the difference when buying, it is important to know the differences. The burbot is similar to the catfish in that it also has antennae, is an exclusively freshwater species, and has a similar torso and head shape. But the burbot differs in some nuances:

• it has a feature - a tendril on its chin;
• the whiskers above the upper jaw are 2-3 times shorter;
• torso length - maximum 1.5-1.7 m, but catfish can grow larger;
• limiting weight is also less;
• The color of the burbot skin is many times lighter and has spots on it.

The taste is also different - catfish is greasier, its fillet smells and tastes of slime. It also has different behavioral features. Burbot is an active fish, which even in winter continues to lead the usual way of life. Catfish is maximally active only in summer, from May to June. The rest of the time he spends at depth, burrowing in the sand and silt, hiding in snags and hollows, where there is at least some critter that he can use as food.

Composition and calories

The rich chemical composition of this fish is the reason for its popularity. The presence in the burbot of a huge number of useful substances is the basis of the properties of this product. It is important to know what this product contains. This will help to determine whether it is worth including it in your diet or replacing it with some other kind of fish. Researchers have identified the following valuable substances in burbot:

• iron, manganese, molybdenum, copper, zinc, selenium;
• unsaturated and polyunsaturated fatty acids;
• Sterols (useful cholesterol, which takes part in cell division);
• retinol and vitamin E;
• phosphorus, calcium, potassium, sulfur, sodium, magnesium;
• cobalamin, folate, vitamin PP;
• pantothenic acid;
• thiamine, pyridoxine, riboflavin;
• amino acids.

In its composition, this fish is not inferior to many vitamin and mineral preparations used in the therapy of nutritional deficiencies. But the product has an advantage that makes it more valuable than pills - it is fully absorbed by the body and has no side effects. Caloric value of burbot from 80 to 90 kcal, depending on age and habitat. The larger the fish, the more fat it has, which increases its nutritional value.

Useful properties of burbot

General benefits

Burbot is an incredibly valuable food product that can support the functioning of various systems and organs. The rich composition of this fish provides useful properties. Doctors recommend including the product in your diet to absolutely everyone who has no contraindications, because it produces the following preventive and therapeutic effects.

1. It gives a prolonged feeling of fullness, thus preventing episodes of overeating.
2. It contains proteins that are quickly and completely absorbed by the human body in a short time.
3. Contributes to rapid recovery and muscle tissue after vigorous exercise.
4. Significantly reduces the risk of stroke and myocardial infarction, prevents blockage of capillaries with cholesterol, is the best tool for the prevention of thrombosis. Prevents the formation of cholesterol plaques on the walls of blood vessels.
   In general, a beneficial effect on the health of the cardiovascular system.
5. It has a beneficial effect on the health of the autonomic and central nervous system, prevents neurological pathologies, significantly stimulates brain activity, improves memory, increases concentration and contributes to the development of intellectual potential.
6. Due to the presence of fatty acids, B vitamins and mineral compounds increases the body's resistance and helps it to resist infections.
7. Due to the abundance of fatty acids, the fish is good for the eyes and is used in various disorders related to the functioning of the visual apparatus.
8. Due to the high concentration of minerals, this product protects against osteoporosis, arthritis and generally helps to strengthen bone and cartilage tissue.

There are also special useful properties of this fish, which are relevant in certain physiological conditions. They may also differ depending on gender.

For women

Nalim is especially valuable for women's health. The body of the fair sex is subject to great hormonal stress, and the mineral compounds that are included in this product help maintain balance. Regular consumption of this fish gives the following benefits to women:

• normalizes the menstrual cycle;
• prevents reproductive disorders;
• protects against breast and genital cancer;
• Contributes to maintaining a beautiful figure and slimness;
• Improves the appearance of the skin, hair and nails.

Women can use this fish in their diet if they are not allergic to it. If there are no contraindications, you can eat burbot every day and do not fear for the figure. It is low-calorie, but it contains a huge amount of valuable substances that spur metabolic processes.

For Men

Men can also appreciate the benefits of this fish if they consume it on a regular basis. Recent clinical studies have proven that the fatty acids that are part of the fish oil, have a beneficial effect on reproductive function in men. They increase immunity, thereby protecting the stronger sex from genitourinary infections, prostatitis and other health problems associated with the weakening of defense mechanisms.

This fish also contains fats and vitamins that have antioxidant effects. Because of this, it is useful as a prophylactic agent that protects internal organs from malignant neoplasms. Burbot can be used in the diet of men and as a source of easily digestible protein of animal origin. This component of the product is necessary to maintain reproductive function, it keeps away from early impotence and other problems in the sexual sphere.

When pregnant.

There is only one reason to give up burbot during pregnancy - it is an allergic reaction to the fish. In other cases, this product will only benefit the woman and her baby. It contains mineral compounds that contribute to the proper development of the skeleton and strengthen the bones of the fetus.

Also, fish has folic acid and iron - these are components that support the right level of hemoglobin. Due to these components will be able to avoid a common problem, which often develops in pregnant women - anemia, fraught with negative consequences for the development of the fetus. Hemoglobin deficiency leads to the fact that the supply of oxygen to the embryo, and hypoxia provokes various defects.

Fatty acids, which are rich in this product, support the immune system of a pregnant woman and contribute to normal development of the nervous system of the child. Minerals help maintain normal hormonal levels, as well as protect against increased irritability, depression and mental disorders. Pregnant women who eat a lot of fish while carrying a baby are many times less likely to experience postpartum depression and recover faster after having a baby.

When breastfeeding

For good lactation, it is very important for a woman to eat well. Experts unanimously recommend breastfeeding mothers to include fish in their diet as a source of healthy fats and easily digestible proteins of animal origin. But this is not all the benefits of burbot, which can be used during the breastfeeding period.

Fish is a source of valuable minerals, which allow the woman to prevent exhaustion and at the same time also penetrate with milk into the body of the child, thus strengthening his bones, promote normal dental development, support the nervous system. You can use this product almost immediately after birth, but it is important to consult your doctor and make sure there are no contraindications.

For children

Children need protein for growth as well as calcium for skeletal development. If these components are not in sufficient amounts in the diet, various health problems may arise. Calcium deficiency causes children to suffer from dental problems, sleep poorly, and become restless. A lack of magnesium impairs intellectual development, memory, and concentration. Because of fatty acid deficiency, children develop immune problems, they often catch colds and suffer from infectious diseases.

Burbot fish - the source of all of these components, so its benefits to the child's body is obvious. The only drawback is the presence of a large number of bones. But this problem can be solved in two ways. First, cook the fish so that the bones are completely softened and no longer dangerous (for example, in a multicooker). Second, choose them or grind them up. It is categorically forbidden to use raw fish in the diet of children, or poorly processed - this can lead to infection with parasitic infections. Also do not give too often fried fish - it negatively affects the function of the digestive system.

For weight loss

Nalim is a real godsend for those who lose weight. This fish is very useful because it contains only 80-90 kcal per 100 grams, but it quickly satiates and satisfies hunger. If you use this product in the diet on a regular basis, you can significantly increase the results of weight loss. In addition, burbot contains fatty acids that contribute to the rapid breakdown of subcutaneous fat in the body. Mineral compounds and vitamins help to speed up the metabolism.

In addition, burbot is a source of minerals, which are extremely important for the safe fight against excess weight. This product can be used in menus of strict diets that imply serious restrictions. Thanks to the inclusion of fish in the diet, you can avoid problems with skin, hair and nails. The presence of proteins (up to 19%) allows you to maintain muscle mass and draw relief. This product is excellent for a protein diet if you need to "dry out" the body, that is, reduce the percentage of fat.

How is the burbot liver useful?

The burbot's liver is as useful as cod's. It is canned, used in fried form, boiled. This product is the most useful because it contains about 65% of fats. It contains polyunsaturated and saturated fatty acids, which have a beneficial effect on the immune system, support brain function, protect against inflammatory processes and infections.

It is especially useful to consume burbot liver for those who are prone to dermatitis, skin diseases. This product has a beneficial effect on the skin with autoimmune diseases. It is necessary to consume it for those who are undergoing long-term treatment of chronic diseases. In ancient times, the burbot liver was used as a powerful cure for tuberculosis. Characteristically, the fat from this product is still used, but already in the form of pharmaceuticals used in the complex treatment of lung diseases.

The burbot liver is an incredibly caloric product because it contains up to 65-70% fat. There are about 600-620 kcal in 100 g and only 4.5 g of protein. This product should be included in the diet in small portions. You can use it as a medicine - take 1 teaspoon of liver pate every morning during the cold season. It is not recommended to use burbot liver for those who have liver diseases, accompanied by impaired functioning of this organ. Also for a while you need to give up the product in the period of exacerbation of gastrointestinal diseases and diarrhea.

Is burbot caviar useful?

Malim caviar is a real delicacy, but, in addition to its unique qualities of taste, it also contains a lot of useful substances that in the human body produce therapeutic effects. This product concentrates the value of fish. Caviar can be used for breakfast and dinner without fear for the figure, because it is fully digested and has a beneficial effect on the metabolic processes. The main beneficial effects of using burbot caviar are:

• Increasing visual acuity, prevention of myopia;
• Protection against diseases of the heart and blood vessels;
• splitting cholesterol plaques and deposits on the capillary walls;
• prevention of cancer and benign tumors;
• activation of the immune system, increasing the body's resistance;
• Strengthening of bones and joints, prevention of arthritis and arthrosis;
• Improving skin elasticity and firmness;
• improving the appearance of hair and strengthening the nails.

As you can see, burbot caviar is a valuable product. To prepare it is quite simple, the main thing is to know and follow the technology.

How to salt

Catching fish during the spawning period is strictly prohibited, but in some regions it is allowed in the quantities regulated by the rules. It is also often possible to buy burbot with caviar at the market or in stores, where this product is supplied from private farms, where it is specially grown for the purpose of sale. In such cases, if the fish had caviar, you can pickle it. It is easy enough to do it. Here is a list of ingredients that will be needed to prepare the most delicate and useful delicacy:

• 600 g of caviar;
• 250 ml of water;
• 2.5 tablespoons salt;
• spices (optional, not necessary).

First, it is necessary to properly cut the fish, that is, to select the insides so that the film, which contains the caviar, is not damaged. Next, put all bags of eggs on a colander or fine sieve, pour boiling water and let drain. The next step is to remove the foils so that the caviar is crumbly. Take only boiled water to prepare the brine, cooled to 12-15 degrees, and preferably even ice water. Dissolve salt in it and strain to avoid any impurities, pour the caviar and cover. Keep 3 days in the refrigerator, then add vegetable oil and pack for storage.

Can I Eat Walleye Milk?

Ground burbot milks can also be eaten as well as caviar. They can be salted separately. This product is very useful, especially for men's health, in addition, it is rich in protein and fatty acids. Milk contains substances that are beneficial to the nerves, stimulate the functioning of the brain, and support the autonomic nervous system. The by-product is especially valuable for those who are often ill and have a tendency to skin diseases. It can be used as a powerful natural hepatoprotector.

To maximize the potential of this product, it is important to know how to use it correctly. It is recommended to subject the milk to heat treatment, that is, to fry. You can also salt it, but in this case there are risks. The fact is that burbot, like many river fish, is very prone to infection with opisthorchiasis. These are parasites that can affect muscle tissue and internal organs. Therefore it is undesirable to eat fish in raw form. This is especially true for products caught in the rivers of Siberia. That is where the most favorable conditions for the spread of this kind of parasites.

Harm and contraindications

Burbot is the most useful dietary fish, which can be used even for various diseases, when you have to give up many animal products. This fish should be completely excluded from the diet only if you are allergic to it. In other cases it will bring only good, if it is prepared correctly. For fish to be healthy, it is better to cook it in the oven, boiled or stewed, but not fried in oil. But even fried fish retains all the valuable substances and can be useful if, after cooking, to dip it in paper towels to remove the excess fat.

The potential harm of the product is that it can cause parasite infestation. To avoid this, the fish should be frozen or cooked at high temperatures. If salting or smoking is planned, you should not use fresh fish. It is better to throw it first into the freezer, using the fast freezing mode and keep it there for 3 days. Extreme low temperatures will make the parasite larvae non-viable.

How to choose and store

Buy fresh burbot is not possible in all regions. If there are rivers or artificial reservoirs in the vicinity, where this fish is bred, you can buy it without fear. But if there are no water bodies nearby, unscrupulous sellers can pass off freshly frozen fish as fresh product. So it is important to pay attention to this. The rules for choosing a quality fresh product are universal:

1. Look at the eyes - they should not be cloudy and overdried.
2. Check the elasticity of the carcass - it should return to shape easily when pressed, dents from the fingers remain only on rotten fish.
3. Assess the condition of the skin: it should be shiny and not loose, without damage.
4. Pay attention to the smell - this is the main indicator of freshness.
5. Look at the gills: they should not be gray or pale.

Store fish in the refrigerator for no more than 48 hours. If you freeze it, then it will stay fresh for another 2 months. After cooking, burbot must be eaten within 3 days.

How to properly clean burbot

Burbot is a special fish in every sense, it has a feature that makes it even more valuable for cooking. The fact that it has no scales, in the traditional sense of the word. There are tiny scales on the skin of burbot, but there is no need to peel them off before cooking, as during frying they become soft and do not feel at all. This makes the cooking process much easier. The cutting algorithm consists of five steps.

1. First, rinse the fish under cold water and sprinkle with salt. Leave it for 10 minutes and rinse off the mucus.
2. Next, use a sharp knife or a pair of scissors to cut the belly.
3. Choose the insides carefully so as not to damage them. From the edible inside - liver, milk or caviar.
4. Clean the abdominal cavity well, remove all fragments of dark film, because it gives a bitter taste.
5. Next, select the gills or cut off the head completely if the fish will be cooked without it. There is no need to throw the head away, it is better to use it for soup.

Further cutting depends on which recipe is chosen. If you want a fillet, you can make a cut along the back, choose the backbone, and skin it with boiling water. It can be easily removed with fingers. You can cut into portions of the carcass or bake on a baking tray as a whole.

How to cook burbot well: recipes

Burbot is a versatile fish, from it you can prepare dozens of different delicious dishes for both the festive table and for everyday meals. Below are the most popular recipes that you can use to surprise guests or family members with a healthy culinary masterpiece.

In the oven

You can bake burbot in the oven in two ways - whole or in pieces. This fish is cooked very quickly, and if you choose the right spices and seasonings, the taste will be very expressive and tender.

The first method of cooking in the oven as a whole, step by step instructions:

1. Select the fish according to the size of the baking tray, in a pinch you can arrange it diagonally or roll it in a semi-circle.
2. Remove the gills and innards, wash the abdominal cavity and dry with paper towels.
3. Cover a baking tray with foil and place lemon slices on it, on which the fish will be placed.
4. Take a mixture of spices, a tablespoon of lemon juice, the same amount of vegetable oil or mayonnaise, mix and spread on the burbot.
5. Place a couple of thin slices of lemon in the belly and place the fish on a baking tray, cover with foil.
6. Bake at 180 degrees for 40-50 minutes, before finishing cooking open the foil to form a delicious crust.

The second method of baking slices with potatoes, step by step instructions:

1. Peel the burbot and cut into portioned pieces.
2. Salt, splash with oil and lemon juice.
3. Cut potatoes into slices, salt and pepper them, add cream.
4. Put potatoes in form and fish on top.
5. Cover with foil and bake for 1 hour at 180-200 degrees.

Be sure to serve the burbot dish hot. When it cools, the taste deteriorates. But the fish can be heated in the microwave oven or in the oven before serving.

In a pan

The easiest way to fry burbot is in a pan. This is the least time consuming and fastest method of cooking. You need to cut the carcass into small pieces, no more than 3 cm, salt, sprinkle with spices or pepper, roll in flour and fry until golden brown in vegetable oil. You can also cook it without oil. But in this case it is important that the fish is well fried inside. It is necessary to use a frying pan with non-stick coating.

In the multicooker

Multicooker - a great device for cooking burbot dishes for children. In this appliance, you can cook the fish so that its bones become soft and not dangerous. To cook burbot in the multicooker, you need the following ingredients:

• 1 kg of fish;
• 800 g of fresh or canned in their own juice tomatoes;
• 1 carrot;
• 1 onion;
• 1 tablespoon of flour;
• salt, pepper, bay leaf.

You can fillet the fish, that is, remove the bones, or just cut into pieces. But first you need to fry the onion and carrots, then add the flour and bring it to a golden color. After that, send to the roast tomatoes grated through a sieve, without skin and lay in this sauce pieces of burbot. Add salt, spices, and a little sugar to intensify the taste. Then select the "Stew" mode and cook for 1.5-2 hours.

On the grill

You can cook delicious fish with the flavor of smoke on the grill. To marinate burbot, it is best to use a mixture of spices, lemon juice, vegetable oil and ordinary onions. You need to mix the slices of fish with the marinade prepared from the listed ingredients and leave for 1 hour in the refrigerator. Roast on skewers or on a lattice grill greased with butter. You can also use special portioned forms for cooking fish on the grill. They fit the whole carcass, they are very easy to turn, without the risk of damaging the integrity of the product.

What can be cooked from burbot: Recipes

The choice of recipe depends only on personal preferences. There are many ways to make a real culinary masterpiece from this fish. Below are described delicious recipes that have not lost their popularity for several decades and passed from generation to generation.

Uha

Fish soup from burbot - the favorite delicacy of fishermen, who go to the field with overnight stay, take with them kettles and cook over a fire. Under such conditions you get the most delicious fish soup, and if 10 minutes before the end of cooking dip a smoldering twig for a second in the cauldron, the taste and aroma will be unsurpassed. But you can also make fish soup from this fish at home. Here is a popular recipe.

Ingredients:

• 1 burbot head and 500 g of fillet;
• 3.5 liters of water;
• 1 kg of potatoes;
• 2 medium-sized carrots;
• 1 onion;
• 1 sweet bell pepper;
• dill and parsley greens;
• A handful of canned olives;
• spices to taste.

You need to clean and cut into pieces the fish, remove bones. Wash the head, remove the gills, pour cold water and simmer for 30 minutes over low heat. Take off the pot, strain the broth and send it cleaned and diced potatoes, diced carrots, whole onions. When potatoes are almost ready, add salt and send into the pot chopped fillets. After 10-15 minutes, turn off the stove, add the chopped greens, spices and olives and leave the soup to infuse for another 10 minutes.

Cutlets

From the burbot fillets are very tender, diet cutlets that can be eaten in unlimited quantities by children and adults. To prepare them, you will need the following ingredients:

• 3 slices of loaf;
• 700 grams of fish fillets;
• 1 egg;
• onion of medium size;
• garlic clove;
• salt and pepper.

Soak the bread in milk, squeeze and shred. In a bowl, mince the fillet on a meat grinder, preferably several times, to ensure that all the remaining bones in it are crushed, at the very end, grind the onion. Make a force-meat of minced fillet with onion, crushed garlic, crumbled bread and egg, salt and pepper it, cool it and make cutlets. Before grilling, roll them in breadcrumbs. If you add some turmeric and paprika to the breadcrumbs, the cutlets will be more appetizing and flavorful.

Pâté

Delicious burbot pâté can be made with butter, onions and carrots. You need to cut the fish and fillet it. Peel strips of fillet splash with lemon juice, salt and fry. Separately prepare frying of onions and carrots in butter. Mix the ready fillet with fried meat, cut it with a blender until it reaches the desired consistency, at the very end add butter at the rate of 100 g per 500 g of fish. Before serving, garnish with lemon slices or herbs. Can be used for sandwiches and tartlets, spread on pita bread or on waffle cakes.

Canned

It is customary in fishermen's families to preserve leftover catches in winter, so each dynasty has its own, unique recipes for cooking burbot. But there is a universal technique that can be used without knowing any culinary secrets.

Ingredients:

• 1 kg of fish (without the head and guts);
• 800 ml of vegetable oil;
• 1 cup water;
• 50 ml of vinegar (table vinegar only);
• bay leaf;
• 1 pod of hot pepper;
• 100 grams of salt;
• Ginger, cinnamon, cloves, and other spices to taste.

It is necessary to cut the fish into pieces and put it into clean dry jars. Separately prepare the marinade - boil water, add salt, vinegar and spices, pour into jars so that the level of liquid was about half of the containers. Pour vegetable oil on top, seal and send to a cold oven. Turn the temperature to 180 degrees and bring to a boil. It is important to observe when bubbles begin to appear. Then immediately cover the oven and toast at a hundred-degree temperature for 5-6 hours.

Interesting facts about burbot

Burbot is a very famous fish on the territory of the Russian Federation and beyond, is one of the most valuable species, among the representatives of the river fauna. Here are a few curious facts concerning this species:

1. In the old days, burbot was raised in artificial conditions for feeding to foxes - this made their fur soft and fluffy.
2. In 1885, Anton Pavlovich Chekhov published a story about this fish, it is called "Nalim".
3. The biggest catch is only in winter, this fish is most active when hungry.
4. The fish spawns during the most severe frosts, it has incredibly viable caviar.
5. The maximum lifespan of the fish is 25 years.

Burbot is a healthy product that can be used in children's and adults' menus. Knowing the peculiarities of cooking this fish, you can create real culinary masterpieces from it!

Photo of burbot