I've recently started studying up on burbot fishing here in the Milwaukee area, I think I'm going to give it a try this year finally. I started looking at the videos last Winter but never got around to getting out and freezing my butt off lol Thank you for posting this video, it's very informative about the fileting process. Keep up the great work! And go packers!

I'm not much of an ice fisherman but spent 4 days in Minnesota fishing this winter with a good friend. Had a tough time catching walleye, but at night we just caught burbot after burbot. Meat is delicious but pan fried burbot liver is sensational. I thought my buddy was messing with me when he first cooked it, certainly didn't look that appetizing until it was cooked but they actually do have the texture of a scallop as people seem to say. Really delicious.

Awesome vid! Burbot has been on my bucket list of fish and now I know everything I need to! Best of luck as usual thanks man

You made this look much easier than the way I did for my first time... thanks for the tips!

Followed this guide for my first burbot last night, easiest fish I've ever worked! Thanks for the video! I kept the belly meat too to try it out

Thank you for sharing. One thing I learned recently and passing it along to fishermen is on burbot you can eat the liver it tastes real good!

You've done this before, I appreciate seeing someone that knows how to do it the most efficient way. Watched an Alaskan Game and Fish biologist method that was more like a lab dissection and added many unnecessary steps. The whole secret I found with burbot (ling in Wyoming) is to never open the gut cavity. p.s. the cheeks are exceptional on larger ones.

Thanks! I also recommend slicing and frying the liver. If you like oysters, it is very similar.

Great video man!! I'm about to go after burbot for my first time here soon!! Best video I've seen on cleaning a burbot.

I never considered a squegey. Spelled wrong ha. Fantastic idea for so many fish cleaning methods. Thank you.

Oh man am I glad you added that poor man's calamari tip! Made some tonight along with some butter poached loin section. Such a tasty fish. Thanks man!

Excellent video, this was very helpful for me this evening. Thank you!

Great video! Bourbot look super cool, i havnt caught one since i was a kid!!!

Great job going to take the lessons learned and apply them to our next catch. Thanks

Not sure if it makes any difference but I cut the skin all the way around the fish behind the head and take my pliers and pull it off in one piece and then fillet the fish from there. Never thought there was any belly meat on these before! Thanks for that tip!!

I just did a 6 1/2 pounder like you showed in the video.This is the best way for me.Thanks.

Hey, thanks for this, I'm going to try it out! Cheers.

most others skin them. i like this method but the shallow cut is the part that you might mess up. great video!

thanks, caught my first one today, thanks for showing me how to do it!!!!

Great video thanks

Love this, thanks Caleb!

When I scanned the fillets I started a middle and cut one fillet toward the tail and run toward the front and get to blazes pretty easy

great knife skills!!

Jak filtrować miętusa? Filetowanie miętusa jest całkowicie nieekonomiczne. Każdy kawałek miętusa, a szczególnie wątróbka i skóra jest bardzo smaczny. Ja miętusa wycieram grubą solą, patroszę zachowując wątróbkę, i ewentualnie ikrę. Wątróbkę wrzucam w mąkę kukurydzianą, wymieszaną z solą i pieprzem. Nie dodaję żadnych innych ziół, by nie zagubić fantastycznego smaku i zapachu ryby. Tak samo panieruję rybkę, pociętą na odpowiedniej wielkości kawałki, a jeśli to duży okaz, przeciętą również na połowy. Można też zrobić miętusa na parze. Wtedy jednak dodaję tymianek lub zioła prowansalskie. Po ugotowaniu ściągam skórkę, suszę, a później wrzucam na chwilę do wrzącego oleju i otrzymuję fantastyczne chipsy. Niestety, prawie nigdy ich nie próbuję, bo znikają w ustach moich córek.

very well done. enjoy the fish Cheers

thankyou was very good tutorial

I just cleaned one with an 8”-9” walleye in its belly

Nice work! How did the belly meat taste?

How does the belly meat taste? Never ate that part before

Even that one gut part, the one that look like lots of tentacles is edible if boiled. Even the liver is delicious 😋

Why not to use bubot's liver? A lot of Omega 3

Good job not wasting the belly meat.

Kinda a lot like cleaning a catfish.

Are u throwing away the Liver? That's the best part, tastes like duck liver.

Your missing out on the liver