Скачать или смотреть Burbot -- Catching, Filleting, and Preparing Burbot Ceviche

Don Allphin shows how he fishes for daytime burbot in the fall on Flaming Gorge Reservoir. He uses 3/4-ounce glow jig heads (pink) produced by Lakeshore Tackle Company. Don uses a short , 4.5-foot rod with a Quantum and a Berkeley Level-cast reel to target burbot in and around the lake trout spawn between October and December each year. Don also shows how he processes burbot, filleting them and preparing them to be turned into Burbot Ceviche. Here is the recipe:
"Though we're listing amounts, this recipe can be adapted to your tastes by changing the amounts of any ingredient.

1-2 lbs fish, cut into bite size chunks. Any mild fish will do, we use burbot, lake trout, stripers and even Kokanee salmon.
2-4 hot peppers, diced fine.
1 T chopped garlic
Lime juice, 3-4 cups. Use fresh lime juice, not bottled for best results.
1-2 tsps salt.

Mix the fish, peppers and garlic together. Add enough lime juice to cover the fish. Add salt to taste - at least 1 tsp. Cover and place in refrigerator for 4 hours or more. you'll know it's done when the fish is white and firmed a bit.

1/4 cup diced onion
1/4 - 1/2 cup chopped red or green pepper
1/4 - 1/2 cup diced tomato
Lime juice
Salt
Chopped cilantro to taste.

Mix the Veggies together, cover with lime juice, add salt to taste, at least 1 tsp.

When the fish is done, drain the juice from the veggie mix and add them to the fish mix and stir together. Adjust salt if needed. Add fresh cilantro and enjoy!"

Don uses a Triton Bass Boat, a Mercuray 250 HP Pro XS motor and a 112 Minn Kota 36-volt trolling motor.

This will keep for several days in the fridge. The fish will continue to firm up as it sits.