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Although a European delicacy, burbot, a freshwater cod, is regarded as junk fish by many in the U.S. It has a slimy, eel-like appearance that many find repugnant. Some call them “lawyers”, eelpout, and lingcod. Finns call them made (MA-day) or matikka. Burbot season is from mid-December to the end of January.  Most fishers trap burbot as they swim upstream to spawn. Others jig through the ice. A large hole is cut in the ice for a trap and it is checked daily. A trap can get so full that two men can hardly pull it out of the river.

A common way of preparing burbot is soup (mojakka), with potatoes, onions, and allspice. Some Finnish families prepare mojakka and kalakukko (fish pie) made with burbot, often shared with Finnish neighbors, family, and friends during Christmas holiday celebration. Although the flesh of the fish is enjoyed, called “poor man’s lobster, and Finlander Lobster” the favorite part of burbot are the liver and eggs (caviar). Some add the eggs and liver to mojakka for additional flavor. Whipped fish eggs (onions optional) are eaten on rye bread. Finns did not traditionally fry burbot, but recently some have found it delicious. Recently, rivers have not thoroughly frozen, making it hard to use the large traps. Biologists are studying reasons burbot fisheries are declining. 

-Written by folklorist, Yvonne Lockwood

This film was released in 2019 and is 38 minutes long.

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