Estonia · Rapla · Kohila

Lota lota ?Alternative name:
Burbot
Lota lota

July: The fish continues to feed actively, preparing for the winter season.

Photo Fishing Cooking

Not aggressive. Considered a "winter treat" in some regions. Burbot liver is prized as a delicacy and vitamin D source.

Only freshwater species of the cod family. Nocturnal and bottom-dwelling, hides under logs and rocks.

Bottom fishing with bait (gudgeon, worm, sprat) Ice fishing with tip-ups or jiggers Night fishing in deep holes and channels

Most active in winter and late autumn, rarely bites in warm seasons. Prefers cold, clean water with rocky or sandy bottom.

Average weight: 1.5 kg

Firm, tasty meat with few bones. Recommended to skin before cooking due to thick, slippery skin. Rarely consumed as food.

Fillet: Frying, baking, stewing
Liver: Delicacy, can be boiled or fried
Whole fish: Fish soup, stewing

Fried burbot (Frying)
Skin fish and cut into portions before cooking

1. Skin and cut the fish into pieces.
2. Coat in flour and fry until golden brown.

Burbot fish soup (Ukha) (Boiling)
Rich soup, especially with head and liver

1. Boil head and fish pieces with vegetables for 30 minutes.
2. Add liver at the end, season, and serve with herbs.

Boiled burbot liver (Boiling)
Delicate texture and considered a delicacy

1. Cut liver into pieces, lightly salt.
2. Boil in salted water for 5–7 minutes.
3. Serve with butter and herbs.