• 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.