• 1 lb. burbot backstraps, cut into bite-sized pieces

• 1 qt. water        

• 1/4 cup vinegar      

• 2 tsp. salt


Add salt to water in saucepan. Stir well. Bring to a full boil. Add vinegar. Let it come to a full boil again. Slowly add burbot chunks. Let it come to a full boil and boil for 2 minutes. Drain. Serve with melted butter and salt and pepper.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.