Burbot are the only cod-like freshwater species with a great potential for diversification of freshwater aquaculture. They have low-temperature requirements, high fecundity, and offer high market value as a food fish, and their liver, and skin byproducts have high value. However, regardless of the numerous advantages, this fish species has limited availability in the US market. For this reason, two studies were conducted to evaluate the market potential and sensory characteristics of burbot fillet.
A preliminary trial (survey) was carried out at Snake River Grill restaurant in Hagerman, Idaho from March through July 2017 for initial evaluation of consumer acceptance and market potential of burbot Lota lota. Burbot grown to approximately 1lb in size at one of the commercial trout facilities in Southern Idaho were filleted and prepared with different flavors each week, and customers who ordered burbot were asked a series of questions. Of over 150 customers who participated in the survey, 96% liked the texture of burbot, 92% liked the flavor of burbot, and 96% would try burbot again. Survey results showed that burbot are one of the most promising candidates for commercialization as a foodfish.
Based on these results, a follow-up study (sensory analysis) was conducted in April 2019 to investigate consumer preferences and sensory properties (firmness, smell, flavor, and overall preference) of burbot Lota lota fed a trout commercial diet over a 42-d period. After the feeding period, a sensory taste panel was carried out during which burbot fillets were compared to two other prominent aquaculture species (trout and tilapia). Panelists were presented with pairs of fish samples (burbot (Control) and trout, burbot (Control) and tilapia) (Figure 1) in separate flights, and in a random order. Out of a group of 84 untrained panelists, 87% and 81% preferred burbot (Control) to tilapia and trout, respectively (Table 1). The directional Paired Comparison Test showed that burbot significantly had more aroma, fishier flavor, and oilier flavor as compared to trout or tilapia. However, for firmness, consumers found tilapia and trout to be significantly firmer as compared to burbot (Table 1). Overall, the findings for this study demonstrate that burbot would be a highly marketable species and would add value to U.S. domestic market by offering a white fillet option to salmonids and diversifying production for producers entering the market.