Mademuhennas

Stewed burbot

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The burbot is a freshwater fish and for this reason has not found a place in the catalogue. However, Finnish burbot venture out into the Baltic, and Finnish archipelagites assure me that the burbot from the sea are best, and that this recipe is so important in the cuisine of the archipelago that it must be included here. In Finland it is a dish for the winter, when burbot are in season. Elsewhere it can be applied to other fish.

Burbot, by the way, cannot be scaled, as their scales