Can a freshwater cod become a prized seafood staple?

I’ve not been fortunate enough to have eaten a burbot, but reading Greg Lutz’s latest article brings hope that wholesale production of this freshwater cod really is on the verge of success. By all accounts, burbot are among the tastiest of freshwater fish – mainstream seafood consumers could go wild for a fish that’s rumoured to combine the texture and flavour of haddock, cod and lobster.

However, researchers still need to make a number of key breakthroughs before any burbot craze can sweep restaurants and retailers. Otherwise their work could be confined to a footnote of aquaculture and adventurous gourmands will have to look elsewhere for an alternative to the handful of species that dominate seafood sales.

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