• 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.

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Midwest Hunting & Fishing

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