At the moment, the SKEENA region(6) of the fine province of British Columbia is the only region a person can catch and retain burbot as far as I know, but here are some tips to help you catch these delicate, fantastic tasting fish, that in my opinion, taste BETTER than Halibut, and have no fishy taste, much like a fillet of Chicken!!- DSC01039.jpg

I use very simple materials, use a bleach or Mr. clean or even a 4 Litre milk jug as a float, using black or duct tape on the cap threads to ensure it does not sink...-
leave as is or put something shiny like flashy wrapping paper or even a shot of spray paint inside to see from a distance, RED, PINK or WHITE are easy colors to see from a distance.
Next, ask locally where typically Burbot are found, try to stay away from areas with a lot of dead-fall or sunken trees, as the Burbot may wrap around it/them and you will break off a hooked Burbot and waste a fine specimen of fish. I use 50 lb Mono as a main line, a halibut hook usually by Mustad, that must have a HOOK GAP of 3cm or more.

Tie a improved clinch knot to the hook, and about 2-5 feet above, have some type of weight, anywhere from 2-6 oz. to help the hook stay in one place, regardless of the weather conditions above. I do not tie the weight on the main line, instead I will loop the main line through the weight ring/hole and over the weight itself, that way it can be removed with ease. Most places I have set lines for Burbot are about 20-60 feet deep as they do follow, chase and feed in shallower waters, usually at night. Make sure that you have enough line for the deepest, nearest spot of the Lake you choose, just in case it does get blown into the depths of the lake you are fishing. Rig with a piece of local fish that they will not think twice about eating, ensuring that the hook point is close to piercing the skin, so that you actually hook the fish, and it does not get away as you pull the set line up.!

I have found my set lines up to 3km away from the original spot that it was set.

Cleaning this delicious fish is unique in itself as Burbot do not have scales, but a skin much like a salamander, therefor the best method of cleaning Burbot is to nail a spike through the top of the head, into a pole or tree to secure it. Next, use a fillet or sharp knife of your choice to cut around the entire fish, just under the pectoral fins. -DO NOT gut or cut the inside of this fish as the acids are sooo strong that if it touches the meat, I find it does ruin the taste!-
Have a leatherman or pair of good-quality pliers handy, grab the skin when you cut and pull down, Pull from the belly, back then sides, until the entire fish is naked.
Next, while still on the pole, start fillet-ing the Burbot from the spine, across and down, pulling and slowly cutting along the Super strong bones, making sure not to pierce the gut cavity.
fillets will continue almost to the end of the tail, and I promise you that this is the BEST fish I have ever tasted, why??- Because to me, it does not have that fishy taste, at all! DSC01037.jpg
Once completed fillet-ing the Burbot, I strongly reccomend disposing of the carcass as it will stink like you have not experienced.
Make a beer batter, wet, or dry with spices, the same you would use for trout or your favorite fish species recipe, I use cheese nips crackers and milk n egg mixed, dip twice, roll in the smashed crackers twice and drop in Vegetable oil, fry on a pan, or chunk into your favorite soup recipe, you will not be dissapointed!

Thats it, not a FLY, but how to catch, clean and eat a Burbot, or Freshwater Lingcod... If you are lucky enough to catch one, do not look at it until you have tasted it, otherwise you may just gross yourself out!!- DSC01043.jpg
Any Questions, ask me at cory@webflyz.com

Have a great day!

Cory