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    Home»Poultry & Seafoods»Burbot Fish facts and Nutrition
    Poultry & Seafoods

    Burbot Fish facts and Nutrition

    By s mJuly 9, 2018Updated:July 9, 2018No Comments5 Mins Read
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    Burbot is considered to be the only cod species which lives in fresh water. It is usually found in clean deep lakes or clear moving water. The fish hides itself during day in depth, hollows or under stones. It hunts actively at night or dusk. While young, its diet is gammarids, insect larvae and water louse. After grown to 20-40 centimeters, the diet switches to fish. Some feeds on crayfish, insect larvae, mollusks and other invertebrates. The female matures at 3 years and males mature at 2 years in Central Europe. From November to March, spawning occurs at temperatures below 6°C in groups of up to 20 interlaced individuals that forms a ball about 60 cm in diameter which moves and rolls on bottom constantly while releasing eggs or sperms. It may undertake short spawning migrations. Eggs are about 1.2 to 1.8 mm in diameter, semipelgic and are slightly sticky hatching after 40 to 70 days. Larvae are positively phototactic which flows below surface in March and April. Zooplankton or drifting invertebrates are larvae feed on. It could be found in most Minnesota northern lakes and rivers such as Lake Superior but could be found in small numbers in prairie regions or parts of lower Mississippi. Basically, it requires temperature below 70 degrees during summer.

    Burbot has color from yellow-brown to brown or even dark olive having black mottling or blotching that provides camouflage appearance. The pectoral fins and underbelly are pale to white. It has short dorsal fin and followed by long second dorsal fin about 6 times length of first and joined to rounded caudal fin. It has 67 to 96 soft dorsal rays with 58 to 79 soft anal rays. It resembles eel more than freshwater fish. It has slimy skin and small scales. Burbot grows 1.5 m in length and weighs 60 lbs in other areas of world. In Minnesota, it is under 8 lbs. or less than 28 inches in length. Burbot is featurized by single barbell that is located on the chin. It has cavernous and extensible mouth with thousands of sharp and small teeth like bass or catfish.

    Burbot Fish Image Gallery
    Burbot-fish-1 Burbot-fish-1
    Burbot-fish-2 Burbot-fish-2
    Burbot-fish-3 Burbot-fish-3

    Burbot-fish-4 Burbot-fish-4
    Burbot-fish-eggs Burbot-fish-eggs
    Illustration-of-Burbot-fish Illustration-of-Burbot-fish

    Reproduction

    The breeding occurs once per year in the winter. It migrates to smaller stream or shallow water in order to spawn. Individually, Burbot moves to the spawning areas and males arrive before females. During the night spawning occurs when individuals form globular mass. Each fish are towards the center and release sperm or eggs. Spawning takes place in water, laying eggs in shallow water that hatches during spring. Usually reproduction occurs in pairs or sometimes in hundreds or dozens in shallow water over sand and gravel bottoms. After the eggs and sperm are released, the fish thrash about scattering eggs that falls to bottom later. A female could lay upto 1 million eggs that depend on her size. For 4 to 5 weeks, embryos develop in cold water hatch at the tiny size of .15 inches.

    Eggs

    An average fecundity ranges eggs from 700,000 to 800,000. Eggs are spherical in shape and is amber, yellow and orange in color. Usually eggs hatch in 2 to 4 months.

     

    Habitat

    Burbot lives in large lakes, cold rivers and reservoirs generally preferring freshwater habitats but does well in brackish environments for spawning. Burbot can live in Lake Superior at depths below 300 m (980 ft). Typically, they are found in colder water below thermocline during summer. They could tolerate cluster of sand, mud, rubble, silt, boulder and gravel for feeding. They are active crepuscular hunters. During winter months, its population is adfluvial and they migrate to near shore reefs or shoals to spawn favoring spawning grounds of sand or gravel.

    Predators

    Many fish such as yellow perch, smallmouth bass, lake trout, smelt and muskie prey young burbots. Humans are also regarded as a predator.

    How to Eat         

    • It is used as a source of oil.
    • Liver is eaten either canned or smoked.
    • It is also processed into fish meal.
    • The steamed chunks of meat are dipped in drawn butter.

    Precautions                                                                                                 

    • Consume it in moderate amounts.
    • Pregnant women should take an advice from the doctor or health practitioner.
    • Avoid the consumption by the children.
    • Some people might get an allergic reaction.

    Other Facts        

    • Burbot have been used for oil, fish meal and food for animals which are raised for furs.
    • It resembles as a cross between eel and bullhead.
    • It has an eye-catching single chin barbell.
    • It is usually found in lakes or also streams with cool water and lots of hiding places.
    • In North America, it is the only freshwater representative of cod family Gadidae.
    • It is scaleless but has small and almost microscopic scales.
    • Burbot fish could reach the age of 20 years or more.
    • In Alaska, it is the only freshwater fish which spawns in winter under ice.
    • The state record made by burbot is 24 lbs 12 oz which is caught in 1976 from Lake Louise.

    References:

    https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164725#null

    http://www.dec.ny.gov/docs/administration_pdf/0612meetburbot.pdf

    http://www.biokids.umich.edu/critters/Lota_lota/

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    Facts of Burbot fish

    Burbot Fish Quick Facts
    Name: Burbot Fish
    Scientific Name: Lota lota
    Origin Native to the cold fresh waters of the Nearctic and Palearctic regions found between 40 and 70 degrees North latitudes.
    Colors Yellow, light tan to brown with a pattern of dark brown or black
    Shapes Elongated and laterally compressed
    Flesh colors White
    Calories 104 Kcal./cup
    Major nutrients Isoleucine 1.027 g (61.42%)
    Lysine 2.047 g (61.21%)
    Tryptophan 0.249 g (56.59%)
    Threonine 0.976 g (55.45%)
    Valine 1.147 g (54.31%)
    Name Burbot fish
    Scientific Name Lota lota
    Native Native to the cold fresh waters of the Nearctic and Palearctic regions found between 40 and 70 degrees North latitudes.
    Common/English Name American burbot, burbot, eelpout, ellpout, ellpout, Freshwater cod, Freshwater eel, Lawyer, Ling, Lush, Maria, Mud shark, Thin-tailed burbot, mariah, freshwater ling, the lawyer, coney-fish, freshwater cusk, bubbot, Ling-Cod
    Name in Other Languages Bulgarian: Mihaltza;
    Chinese: Jiāng xuě (江鳕);
    Cree: Miakatu, Miakoto, Miyakatuy;
    Czech: Mien, Mnik jednovousá, Mnik jednvousy, Mník jednovo, usý, Mník obecný;
    Danish: Ferkskvandskvabbe, Ferskvandskvabbe, Knude, kvabbe;
    Dutch: Kwabaal, Kwabasi;
    Estonian: Luts;
    Finnish: Made;
    French: Alote, Asé, Barbotte, Bourbotte, Lote, Lotte, Lotte de rivière, Moustelo, Moutelle, Palmo;
    German: Aalpuppe, Aalquappe, Aalraupe, Aalruppe, Aalruppel, Aalrutte, Alroppa, Alroppe, Mooserli, Putaal, Quabbaal, Quabbe, Quappaal, Quappe, Quappen, Ruffolkh, Ruget, Ruppe, Ruthe, Rutte,
    Schnecktrüsche, Treische, Trusche, Trüsche, Wolfsquappe;
    Hungarian: Menyhal;
    Inuktitut: Nettârnak, Nätarrnaq, Shulukpaoluk, Tiktaalik, Tiktaaliq, Tiktabek, Tiktailik, Tiktalaq, Tiktalik, Titale, Titalik, Titaliq, Tittaalik, Tittaliq;
    Italian: Bottatrice, Lota lota;
    Korean: mookae (모오캐);
    Latvian: vedzele;
    Lithuanian: vegele;
    Mandarin Chinese: 江鱈, 江鳕;
    Norwegian: Lake;
    Persian: Lot, Mahi Charb;
    Polish: Mietus;
    Portuguese: Donzela, Lota-do-río;
    Romanian: Manulet, Midhai, Mihalt, Mihoarca, Mântus, Zvirluga, Zvârluga;
    Russian: Налим, налим, Evropeiskiy, Evropeyski nalim, Menek, Nalim, Nalim rechnoi, Sylyhar;
    Serbian: Manic;
    Slovak: Mien, Mien obycajný;
    Slovenian: Menek;
    Spanish: Lota;
    Swedish: Lake;
    Ukrainian: Myn richkovyi;
    Welsh: penfras dwr croyw
    Color Yellow, light tan to brown with a pattern of dark brown or black
    Scales Small
    Skin Slimy, smooth
    Shape Elongated and laterally compressed
    Size 20-40 centimeters
    Eggs Semipelagic, 1.2-1.8 mm in diameter
    Flesh White
    Major Nutritions Isoleucine 1.027 g (61.42%)
    Lysine 2.047 g (61.21%)
    Tryptophan 0.249 g (56.59%)
    Threonine 0.976 g (55.45%)
    Valine 1.147 g (54.31%)
    Histidine 0.656 g (53.25%)
    Leucine 1.811 g (49.00%)
    Protein 22.28 g (44.56%)
    Manganese, Mn 0.807 mg (35.09%)
    Vitamin B-12 (Cobalamine) 0.83 µg (34.58%)
    Calories in 1 fillet (90 g) 104 Kcal.

    Burbot fish Scientific Classification

    Scientific Name: Lota lota

    Rank Scientific Name & (Common Name)
    Kingdom Animalia  (Animal, animaux, animals)
    Subkingdom Bilateria
    Infrakingdom Deuterostomia
    Phylum Chordata  (Cordés, cordado, chordates)
    Subphylum Vertebrata  (Vertebrado, vertébrés, vertebrates)
    Infraphylum Gnathostomata
    Superclass Actinopterygii  (Ray-finned fishes, spiny rayed fishes, poisson épineux, poissons à nageoires rayonnées)
    Class Teleostei
    Superorder Paracanthopterygii
    Order Gadiformes  (Grenadiers, merlus, morues, gadiforms, cods, hakes)
    Family Gadidae Rafinesque, 1810 (Codfishes, true cods, bacalaos, morues, cods)
    Sub family Lotinae  (Cuskfishes)
    Genus Lota Oken, 1817 (Burbots, eelpouts)
    Species Lota lota (Linnaeus, 1758) (Burbot, eelpout, lotte)
    Synonyms
    • Enchelyopus lota (Linnaeus, 1758)
    • Gadus compressus Lesueur, 1817
    • Gadus lacustris Walbaum, 1792
    • Gadus lota Linnaeus, 1758
    • Gadus maculosus Lesueur, 1817
    • Lota brosmiana Storer, 1842
    • Lota brosmina Storer, 1842
    • Lota communis Rapp, 1854
    • Lota compressa (Lesueur, 1817)
    • Lota fluviatilis Perty, 1832
    • Lota inornata DeKay, 1842
    • Lota linnei Malm, 1877
    • Lota lota subsp. asiatica Kirillov, 1972
    • Lota lota subsp. kamensis Markun, 1936
    • Lota lota subsp. lacustris (Walbaum, 1792)
    • Lota lota subsp. leptura Hubbs & Schultz, 1941
    • Lota lota subsp. lota (Linnaeus, 1758)
    • Lota lota subsp. maculosa (Lesueur, 1817)
    • Lota lota subsp. onegensis Mel’yantsev, 1948
    • Lota maculosa (Lesueur, 1817)
    • Lota marmorata Koch, 1840
    • Lota vulgaris Fitzinger, 1832
    • Lota vulgaris subsp. obensis Anikin, 1902
    • Lota vulgaris var. obensis Anikin, 1902
    • Molva lota (Linnaeus, 1758)
    • Molva maculosa (Lesueur, 1817)
    • Dry heat
    • Raw
    Nutritional value of Fish, butterfish, cooked, dry heat
    Serving Size: 1 Fillet 25 g

    Calories 47 Kcal. Calories from Fat 23.13 Kcal.

     

    Proximity Amount % DV
    Water 16.71 g N/D
    Energy 47 Kcal N/D
    Energy 196 kJ N/D
    Protein 5.54 g 11.08%
    Total Fat (lipid) 2.57 g 7.34%
    Ash 0.38 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 7 mg 0.70%
    Iron, Fe 0.16 mg 2.00%
    Magnesium, Mg 8 mg 1.90%
    Phosphorus, P 77 mg 11.00%
    Potassium, K 120 mg 2.55%
    Sodium, Na 28 mg 1.87%
    Zinc, Zn 0.25 mg 2.27%
    Copper, Cu 0.017 mg 1.89%
    Manganese, Mn 0.005 mg 0.22%
    Selenium, Se 11.7 µg 21.27%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.036 mg 3.00%
    Vitamin B2 (Riboflavin) 0.048 mg 3.69%
    Vitamin B3 (Niacin) 1.442 mg 9.01%
    Vitamin B5 (Pantothenic acid) 0.216 mg 4.32%
    Vitamin B6 (Pyridoxine) 0.086 mg 6.62%
    Vitamin B9 (Folate) 4 µg 1.00%
    Folate, food 4 µg N/D
    Folate, DEF 4 µg N/D
    Vitamin B-12 (Cobalamine) 0.46 µg 19.17%
    Fat soluble Vitamins
    Vitamin A, RAE 8 µg 1.14%
    Vitamin A, IU 27 IU N/D
    Retinol 8 µg N/D

     
    Lipids Amount % DV
    Cholesterol 21 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.062 g 14.09%
    Threonine 0.243 g 13.81%
    Isoleucine 0.255 g 15.25%
    Leucine 0.45 g 12.18%
    Lysine 0.509 g 15.22%
    Methionine 0.164 g N/D
    Cystine 0.059 g N/D
    Phenylalanine 0.216 g N/D
    Tyrosine 0.187 g N/D
    Valine 0.285 g 13.49%
    Arginine 0.331 g N/D
    Histidine 0.163 g 13.23%
    Alanine 0.335 g N/D
    Aspartic acid 0.567 g N/D
    Glutamic acid 0.827 g N/D
    Glycine 0.266 g N/D
    Proline 0.196 g N/D
    Serine 0.226 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Fish, burbot, raw
    Serving Size: 1 fillet, 116 g

    Calories 104 Kcal. Calories from Fat 8.46 Kcal.

     

    Proximity Amount % DV
    Water 91.94 g N/D
    Energy 104 Kcal N/D
    Energy 437 kJ N/D
    Protein 22.4 g 44.80%
    Total Fat (lipid) 0.94 g 2.69%
    Ash 1.35 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 58 mg 5.80%
    Iron, Fe 1.04 mg 13.00%
    Magnesium, Mg 37 mg 8.81%
    Phosphorus, P 232 mg 33.14%
    Potassium, K 469 mg 9.98%
    Sodium, Na 113 mg 7.53%
    Zinc, Zn 0.88 mg 8.00%
    Copper, Cu 0.232 mg 25.78%
    Manganese, Mn 0.812 mg 35.30%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.432 mg 36.00%
    Vitamin B2 (Riboflavin) 0.164 mg 12.62%
    Vitamin B3 (Niacin) 1.879 mg 11.74%
    Vitamin B5 (Pantothenic acid) 0.174 mg 3.48%
    Vitamin B6 (Pyridoxine) 0.348 mg 26.77%
    Vitamin B9 (Folate) 1 µg 0.25%
    Folate, food 1 µg N/D
    Folate, DEF 1 µg N/D
    Vitamin B-12 (Cobalamine) 0.93 µg 38.75%
    Fat soluble Vitamins
    Vitamin A, RAE 6 µg 0.86%
    Vitamin A, IU 17 IU N/D
    Retinol 6 µg N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.189 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.007 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.139 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.043 g N/D
    Fatty acids, total monounsaturated 0.154 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.03 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.114 g N/D
    Gadoleic acid 20:1 (eicosenoic acid) 0.007 g N/D
    Erucic acid 22:1 (docosenoic acid) 0.003 g N/D
    Fatty acids, total polyunsaturated 0.345 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.01 g N/D
    20:4 undifferentiated 0.111 g N/D
    20:5 n-3 (EPA) 0.081 g N/D
    22:5 n-3 (DPA) 0.03 g N/D
    22:6 n-3 (DHA) 0.111 g N/D
    Cholesterol 70 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.251 g 57.05%
    Threonine 0.983 g 55.85%
    Isoleucine 1.032 g 61.72%
    Leucine 1.821 g 49.27%
    Lysine 2.058 g 61.54%
    Methionine 0.664 g N/D
    Cystine 0.24 g N/D
    Phenylalanine 0.875 g N/D
    Tyrosine 0.756 g N/D
    Valine 1.154 g 54.64%
    Arginine 1.341 g N/D
    Histidine 0.66 g 53.57%
    Alanine 1.355 g N/D
    Aspartic acid 2.294 g N/D
    Glutamic acid 3.344 g N/D
    Glycine 1.075 g N/D
    Proline 0.792 g N/D
    Serine 0.914 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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