No burbot, but a nice sunset

Jason,
I'm curious about the burbot are they strictly sport or is there a food value to them? They sort of remind me of Bowfin down here in the Lower 48 very prehistoric looking indeed.
JW

Almost all food, very little sport -- at least in the setline fishing I'm doing. Catching them with a rod & reel can be very sporting, but I'm finding that setlining has plenty of its own little challenges.

They're not very closely related to bowfin, despite their superficial similarities. They're actually the only North American species of freshwater cod. They taste much better than store-bought cod, though, and even better than fresh-caught Pacific cod from Alaska for that matter.

They're filleted in sort of an interesting way, and the different cuts have different textures. There's one normal fillet on each side, which is comparable in both taste and texture to walleye. There's also a belly fillet, which has a similar flavor but a slightly more rubbery texture, more comparable to lobster or really tender calamari.