DUDE!!!!!!!!!!!!!! nice I was just going to comment that us northern canadians poor man lobster is BURBOT!!! Cut their tail off as soon as you catch them. It drains all the blood out of them.
'mornin Joe; well I should have known better,but had to watch this as soon as I fired up the computer.what a yummy dish & simple. You have a lovely family wall behind where you started the vid. Precious Memeries Forever. another great vid, Joe, Keep'em comin' Happy Trails From Canada
Very interesting! I do what we call a Saskatchewan Lobster, probably based on the fact that most of us from Saskatchewan can't afford lobster, and its similar. We don't use any sugar, but do make the boiling water quite salty. Then, make our butter and garlic powder mixture to dip it in. Not sure it tastes like lobster either, but its sure good! You do a great job of really talking us through everything you do. You get an A.
Most people in sask can't afford lobster?? Your comment was made in 2013. Probably the best economic times the sask people ever had. Myself and almost anyone I knew couldn't spend it fast enough! I've never heard any simpleton call it Saskatchewan lobster but if they did it would be because we are a landlocked province. Can't afford it, shit, lobster aint even that much money. Idiot!!
I have to say you had me scratching my head when you added the sugar, but then I thought maybe it brings out the sweetness like lobster has. In a million years I would never have thought to do this. Great video!!! Subbed Shelby
Thanks for the video. I'm sure that we will try that. You also do a nice job with the running commentary. BTW, my wife thought your burl table was really neat.
I love lobster. It can be a rather rich dish though. (rich in flavor) well, rich in price too. :-) Looks really good too Joe. Thanks for sharing another great recipe with us. Peace . . . . .
Cook Time:10 min This recipe was given to the author by the captain of a boat that went halbut fishing. Ingredients 1 cup sugar 2 Ttbl salt halibut (striper), cut in about 1 inch cubes butter, for dipping ( not margarine) Directions Fill a pot with water (about a gallon). Add sugar and salt, and bring to a boil. Do not ever stir the mixture. Add chunks of halibut, do not over crowd. They will sink to the bottom, and then rise to the top when they are done. It should take just a few minutes. Remove with slotted spoon. Remember to not stir the mixture. Continue until all the halibut is cooked. Dip in melted butter and eat. I do this with stripers
Well, that's interesting. I'll have to add it to my to-do list. I'd never thought of how added sweetness would deal with pike. I'll ramble a little, hope you don't mind - the French folk love their pike in what they call "quenelles", or pike meatballs. Their way is a bit more elaborate and hilariously extravagant for my northern sensibilities, but the results are humbling. The meatballs themselves just remind me of plain ol' meatballs with pike instead of pork and beef and a mix of milk, cold butter and plain flour instead of bread crumbs, but the process of preparation itself calls for both poaching at low heat and then steaming on top of that. And the sauce! It's plain space wizardry of whole crayfish, brandy, tomato, cream and herbs. We do something very remotely similar here in Finland, at least in my region - the old granny across the lake used to chop her pikes and run thrice through a hand-grinder - bones and all! - then form meatballs from them and boil or pan-fry in butter. The results were delicious time and again, although the men of the house liked to remark - out of hearing distance - that she did it because she was just lazy about pike.
+UnclePutte That is very interesting and something I would love to try. Perhaps when Pike season opens in Minnesota and I start catching them I will give something like that a try. Thank you. Joe
When I used to go to canada to fish we always ate so much fish we got tired of so we did some like this but we would put it in the fridge and next evening when we sat around playing cards and such we would bring it out with the melted butter plus we used cocktail sauce too just like shrimp was awesome.
Loved your northern pike videos on canning and poor man's lobster try boiling in sprite pop with lemon wedges then dip in garlic butter or cocktail sauce .
It does look good. I need to get away from always frying. As for lobster, years ago I took my date to a fancy restaurant for lobster and by today's prices paid about $50 per plate. We took one bite and left it all. That was the nastiest tasting stuff I've ever had. It tasted like a bullhead caught out of a Grand River tire.
Try adding salt to the water and some lemon juice. If you can’t find monkfish try cod, halibut, or any firm white fish, that way it would at least look like lobster. You need to go to New England so that you can eat great lobster!
Simple change, add a teaspoon of salt(sea or kosher) to your sugar water and add garlic and parsley to your butter(same seasonings for Escargot),got to like garlic and parsley though.
You really shouldn't stir. They tend to fall apart. And you didn't add lemon to the brine which is what actually gives it the lobster texture. And they don't fall apart when your eating them.
Hey ya'll!!!!!!! Do a Northern Pike mac and cheese video! Sir, yes sir! "Do a video". Seriously, that would be far out! I haven't done my uncles fish chowder recipe yet... someday..
You always have to salt the fish and let it stand before you boil it! When you went to Louisiana you must of had Crawfish and if you did than you had Lobster "Fresh Water Lobster" Because that's what Crawfish is!
there is a joke I used to make 25 yrs ago,, I would say to someone , so people love lobster right,, and they'd say right, and then i'd say ok so tell me what dish would not tast good if each and every bite was placed in a bowl of butter then into your mouth and everyone I told this to would then agree that the love of lobster is totally dependent on the butter dip
Looks easy and easy to remember. I am hesitant about the sweet taste with fish tho. lol. I would just have to try it before I say I don't like it. I wonder if my girlfriend would eat fish this way. She says she doesn't like fish, but has never had any of mine yet.
Simple change - add garlic salt to boiling water, lessens salty effect (or drop all together), and add parsley to butter because the flavor washes out into sugar water (you really need to love the flavor of parsley to boil fish in a bath of parsley and sugar water) Good deal - always nice to try new things however, I have never ate northern. Wonder if this could work with sheep head or carp?
Im gonna have to try adding some sugar to the water. .When i make this i usually put one serving of pike in a strainer and drop it into (allready boiling water) for no longer than 1 minute then eat imediatly, that way the fish stays firm. .Either way ya gotta love low budget lobster. .Peace
+bushrat I have a friend who does that with Sheepshead (Freshwater Drum) from Lake Erie. Most people consider them a trash fish, but he says cooking them that way will blow your mind!
Maritsa Darman ...where have you been? It’s not unhealthy to eat lobster! It won’t raise your cholesterol level. As a matter of fact there is added sugar in the recipe which is not so healthy.
Rlkoo, Yes, Yes it is. the only species of freshwater cod found in north America goes by many names, Burbot, Eelpout, Ling, Ling Cod. Maybe where you are from its not but in Minnesota, North Dakota, South Dakota, Wisconsin, Manitoba, Ontario, Alberta, Saskatchewan, British Columbia, And Alaska it is the exact same fish. I fish them regularly and may know a thing or two about them. thank you for replying before you researched your response though.
LOL, nice try TJ. First, I live in Wisconsin, and second, I am a biologist. A Burbot (Lota lota) from the family Lotidate, is not the same as an eelpout, family Zoarcidae. Some old school terms assume the two fishes are the same, but unfortunately for you, they're not. To begin with, a burbot is a freshwater fish whereas an eelpout is marine. You only have to Google it...sort of like you did with your simple-minded response that was copied from the Minnesota DNR website. Do some original research next time and you'll be amazed at what you can learn.
i can claim all day to be a biologist all I want, that being said if you're from Wisconsin you will know a burbot and eelpout are the same fish in north America. Where I am from we call them Burbot, once you get south they go by Eelpout. Yes there is a European fish called and eelpout and it looks a lot like a burbot. That being said Burbot and eelpout are the same fish in fresh water and are accepted by both names including your home state. First time I ever heard the name eelpout was from people that came up ice fishing on lake of the woods from Wisconsin. I was baffled because in Warroad we call them Burbot. Not do yourself a favor and stop arguing and looking like an internet troll just looking to sound smart. I didn't read the MN DNR site about burbot, I used life experiences and the location I live to base my factual claims. Want to keep arguing me? Look up the Eelpout Festival in Walker MN. Then come back and tell me that another name for burbot is not eelpout.
First, you can claim what you want, I have the piece of paper to prove it. Second, if a fish is not the same species in one place, it's still not the same species in another. That ideology holds true whether you're from down south, from the sticks, the city, or Europe. Third, I am aware of your Festival in MN, and how it's incorrectly named. If you do a simple Google search, you will find out I'm right. Minnesota has a history of doing things ass-backwards, such signing Brett Favre after his prime. Tell me again how that worked out for you? Fourth, as for the argument factor, it's not about a name. You said that Burbot and Eelpout are the same fish/species, when in fact, they're not. I was just trying to let you know in the case you were not aware, which you clearly weren't. Lastly, I do thank you for saying I sound smart! I do my best to educate the ignorant.
I believe you when you say the jackfish used this way is good except for one ingredient: 1CUP OF SUGAR for 2quarts of water. I once attempted to pickle some fish following "BARB'S" recipe which listed about that proportion of sugar/water and it turned out to be a disaster. The "pickled fish" made me gag and I had to throw it all out. If you like sugar at all in this type of food preparation, use very little, perhaps 1 heaped table spoon full for 2 quarts of water.
I'm from the east coast. Northern doesn't taste anything like lobster. Monkfish tastes like lobster though, and that's what used to be called "poor man's lobster" until the chefs got ahold of it and now it commands a premium greater than or equal to lobster (sorry, guilty. I was serving it in restaurants when it was still cheap).
@@JoeandZachSurvival you said you haven't had lobster before this so you don't realize what the lemon does for it. And you don't stir it because the fish will lose the lobster texture
Folks. Do not waste your time or money trying this recipe. It DOES NOT work. I just tried it, using fresh cod fillets, and followed the procedure to the T. Sure, the fish chunks float, but when you scoop them out to set aside, they break apart. Leaving you with really good tuna salad, if you seasoned it. I used butter,fresh dill,garlic powder, and smoked paprika. As soon as you try to pick up a chunk with a fork, it crumbles. It is NOTHING like lobster, in texture or flavor. After a while, you need a spoon. Sorry to be the bearer of bad news, but it's not going to come out how you expect it to, after watching these videos. There is no substitute for real lobster. Feel free to ask any questions you may have.
Just so you’re aware.... that was NOT one cup of sugar you added. That was about 4 cups. Check out the measurements on the side of the measuring cup......hence the name......measuring cup. 😉 .....you also need to add lemon to the water to firm up the fish so it has the texture of lobster. That part is just science.
add whole sliced lemon in boiling water turns fish texture similar to lobster.
Nice recipe, Joe. I bet it was very tasty. But, that table is really beautiful, so smooth and polished! A masterpiece!!!!
Thanks for another excellent video Joe. I have to say, That table at the beginning of the video is beautiful.
Thanks for sharing. Burbot is REALLY good that way too!
DUDE!!!!!!!!!!!!!! nice I was just going to comment that us northern canadians poor man lobster is BURBOT!!! Cut their tail off as soon as you catch them. It drains all the blood out of them.
Uyy
'mornin Joe; well I should have known better,but had to watch this as soon as I fired up the computer.what a yummy dish & simple. You have a lovely family wall behind where you started the vid. Precious Memeries Forever. another great vid, Joe, Keep'em comin'
Happy Trails From Canada
Very interesting! I do what we call a Saskatchewan Lobster, probably based on the fact that most of us from Saskatchewan can't afford lobster, and its similar. We don't use any sugar, but do make the boiling water quite salty. Then, make our butter and garlic powder mixture to dip it in. Not sure it tastes like lobster either, but its sure good! You do a great job of really talking us through everything you do. You get an A.
Most people in sask can't afford lobster?? Your comment was made in 2013. Probably the best economic times the sask people ever had. Myself and almost anyone I knew couldn't spend it fast enough! I've never heard any simpleton call it Saskatchewan lobster but if they did it would be because we are a landlocked province. Can't afford it, shit, lobster aint even that much money. Idiot!!
I have to say you had me scratching my head when you added the sugar, but then I thought maybe it brings out the sweetness like lobster has. In a million years I would never have thought to do this. Great video!!! Subbed Shelby
Looks really yummy! What a beautiful table!!!
Thanks for the video. I'm sure that we will try that. You also do a nice job with the running commentary. BTW, my wife thought your burl table was really neat.
take the left over boiled pike chill over night and dip in cocktail sauce the next day good stuff
Great snack idea for my nieces and nephews!
I love lobster. It can be a rather rich dish though. (rich in flavor) well, rich in price too. :-)
Looks really good too Joe.
Thanks for sharing another great recipe with us.
Peace . . . . .
looks awesome thanx now im hungry
Cook Time:10 min
This recipe was given to the author by the captain of a boat that went halbut fishing.
Ingredients
1 cup sugar
2 Ttbl salt
halibut (striper), cut in about 1 inch cubes
butter, for dipping ( not margarine)
Directions
Fill a pot with water (about a gallon).
Add sugar and salt, and bring to a boil.
Do not ever stir the mixture.
Add chunks of halibut, do not over crowd.
They will sink to the bottom, and then rise to the top when they are done.
It should take just a few minutes.
Remove with slotted spoon.
Remember to not stir the mixture.
Continue until all the halibut is cooked.
Dip in melted butter and eat. I do this with stripers
Can't wait to give thia a try, Thanks Joe
I love your table!!! And this recipe~
Well, that's interesting. I'll have to add it to my to-do list. I'd never thought of how added sweetness would deal with pike.
I'll ramble a little, hope you don't mind - the French folk love their pike in what they call "quenelles", or pike meatballs. Their way is a bit more elaborate and hilariously extravagant for my northern sensibilities, but the results are humbling. The meatballs themselves just remind me of plain ol' meatballs with pike instead of pork and beef and a mix of milk, cold butter and plain flour instead of bread crumbs, but the process of preparation itself calls for both poaching at low heat and then steaming on top of that. And the sauce! It's plain space wizardry of whole crayfish, brandy, tomato, cream and herbs.
We do something very remotely similar here in Finland, at least in my region - the old granny across the lake used to chop her pikes and run thrice through a hand-grinder - bones and all! - then form meatballs from them and boil or pan-fry in butter. The results were delicious time and again, although the men of the house liked to remark - out of hearing distance - that she did it because she was just lazy about pike.
+UnclePutte That is very interesting and something I would love to try. Perhaps when Pike season opens in Minnesota and I start catching them I will give something like that a try. Thank you. Joe
I've heard of people doing this down here with crappie or bluegill.
I think I'll try next time I have a productive fishing trip.
I gotta try this. Heard about it from a co worker last week. Let the fishin begin :)
When I used to go to canada to fish we always ate so much fish we got tired of so we did some like this but we would put it in the fridge and next evening when we sat around playing cards and such we would bring it out with the melted butter plus we used cocktail sauce too just like shrimp was awesome.
Loved your northern pike videos on canning and poor man's lobster try boiling in sprite pop with lemon wedges then dip in garlic butter or cocktail sauce .
Dean Hart Sprite really huh?? Sounds good with the acid from the lemon slices. MMMmm. Gonna try this trip to camp thanks, Dean!
Take some lobster and boil with vinegar, lemon and sugar...tastes like Pike
Hillarious
It does look good. I need to get away from always frying. As for lobster, years ago I took my date to a fancy restaurant for lobster and by today's prices paid about $50 per plate. We took one bite and left it all. That was the nastiest tasting stuff I've ever had. It tasted like a bullhead caught out of a Grand River tire.
tried this earlier today loved it deff taste amazing
Try adding salt to the water and some lemon juice. If you can’t find monkfish try cod, halibut, or any firm white fish, that way it would at least look like lobster. You need to go to New England so that you can eat great lobster!
Table hell yes, recipe looks good probably could use this with multiple fish
Def. Trying this as soon as i score some pike
I have heard that if you boil Nothern Pike in MT Dew that works too.
Ya I`ll have to try this , Lobster is`nt far off shrimp taste lot more flavor though good idea Joe, Thanks for the Cheese puff boost .
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Simple change, add a teaspoon of salt(sea or kosher) to your sugar water and add garlic and parsley to your butter(same seasonings for Escargot),got to like garlic and parsley though.
You really shouldn't stir. They tend to fall apart. And you didn't add lemon to the brine which is what actually gives it the lobster texture. And they don't fall apart when your eating them.
Hey ya'll!!!!!!! Do a Northern Pike mac and cheese video! Sir, yes sir! "Do a video". Seriously, that would be far out! I haven't done my uncles fish chowder recipe yet... someday..
You always have to salt the fish and let it stand before you boil it! When you went to Louisiana you must of had Crawfish and if you did than you had Lobster "Fresh Water Lobster" Because that's what Crawfish is!
OMG I am dying. I love Lobster, so thanks for this
there is a joke I used to make 25 yrs ago,, I would say to someone , so people love lobster right,, and they'd say right, and then i'd say ok so tell me what dish would not tast good if each and every bite was placed in a bowl of butter then into your mouth
and everyone I told this to would then agree that the love of lobster is totally dependent on the butter dip
Looks easy and easy to remember. I am hesitant about the sweet taste with fish tho. lol. I would just have to try it before I say I don't like it. I wonder if my girlfriend would eat fish this way. She says she doesn't like fish, but has never had any of mine yet.
(drool) Thanks Joe - lobster is my FAV!
that looks alright Cheers!
Simple change - add garlic salt to boiling water, lessens salty effect (or drop all together), and add parsley to butter because the flavor washes out into sugar water (you really need to love the flavor of parsley to boil fish in a bath of parsley and sugar water) Good deal - always nice to try new things however, I have never ate northern. Wonder if this could work with sheep head or carp?
I had heard of this before, never saw it done
MY Dew sounds good! My friends boil Steelhead in 7UP.
Im gonna have to try adding some sugar to the water. .When i make this i usually put one serving of pike in a strainer and drop it into (allready boiling water) for no longer than 1 minute then eat imediatly, that way the fish stays firm. .Either way ya gotta love low budget lobster. .Peace
I use 1/2 cup vinegar and salt to the boiling water,,, garlic powder in the melted butter....
told that you can do the same thing by putting it in boiling 7 up
+bushrat I have a friend who does that with Sheepshead (Freshwater Drum) from Lake Erie. Most people consider them a trash fish, but he says cooking them that way will blow your mind!
coolthanks for the tip
Love this content buddy
"poor mans lobster" is so much healthier than lobster (lobster has way too much cholesterol). Thanks for sharing.
Maritsa Darman ...where have you been? It’s not unhealthy to eat lobster! It won’t raise your cholesterol level. As a matter of fact there is added sugar in the recipe which is not so healthy.
You forgot the lemon to change the texture.
take some and make something like a lobster stew, with potatoes and milk.
Needs lemon added to the water when cooking this.
How much pike do you recomend for this recipe.
Hey, I am interested in the stump cap table you have at the beginning of the video. I am wondering if you have anymore photos of that table. Thanks!
dean hart that sounds mmm mmm good
We have done something similar, except I just use a 2 liter of sprite, instead of the water and sugar.
I know this works for a fact. my mother did this with Lake Superior Whitefish. Wow was that something. not sure about the added sugar. :-)
Putting Lemon in the water gives you the texture you're wanting and I have found out you do not stir it while it's cooking.
We call Burbot (eelpout) poor mans lobster because it really does taste a lot like lobster on its own
TJ Huerd FYI, a burbot is not the same fish as an eelpout.
Rlkoo, Yes, Yes it is. the only species of freshwater cod found in north America goes by many names, Burbot, Eelpout, Ling, Ling Cod. Maybe where you are from its not but in Minnesota, North Dakota, South Dakota, Wisconsin, Manitoba, Ontario, Alberta, Saskatchewan, British Columbia, And Alaska it is the exact same fish. I fish them regularly and may know a thing or two about them. thank you for replying before you researched your response though.
LOL, nice try TJ. First, I live in Wisconsin, and second, I am a biologist. A Burbot (Lota lota) from the family Lotidate, is not the same as an eelpout, family Zoarcidae. Some old school terms assume the two fishes are the same, but unfortunately for you, they're not. To begin with, a burbot is a freshwater fish whereas an eelpout is marine. You only have to Google it...sort of like you did with your simple-minded response that was copied from the Minnesota DNR website. Do some original research next time and you'll be amazed at what you can learn.
i can claim all day to be a biologist all I want, that being said if you're from Wisconsin you will know a burbot and eelpout are the same fish in north America. Where I am from we call them Burbot, once you get south they go by Eelpout. Yes there is a European fish called and eelpout and it looks a lot like a burbot. That being said Burbot and eelpout are the same fish in fresh water and are accepted by both names including your home state. First time I ever heard the name eelpout was from people that came up ice fishing on lake of the woods from Wisconsin. I was baffled because in Warroad we call them Burbot. Not do yourself a favor and stop arguing and looking like an internet troll just looking to sound smart. I didn't read the MN DNR site about burbot, I used life experiences and the location I live to base my factual claims. Want to keep arguing me? Look up the Eelpout Festival in Walker MN. Then come back and tell me that another name for burbot is not eelpout.
First, you can claim what you want, I have the piece of paper to prove it.
Second, if a fish is not the same species in one place, it's still not the same species in another. That ideology holds true whether you're from down south, from the sticks, the city, or Europe.
Third, I am aware of your Festival in MN, and how it's incorrectly named. If you do a simple Google search, you will find out I'm right. Minnesota has a history of doing things ass-backwards, such signing Brett Favre after his prime. Tell me again how that worked out for you?
Fourth, as for the argument factor, it's not about a name. You said that Burbot and Eelpout are the same fish/species, when in fact, they're not. I was just trying to let you know in the case you were not aware, which you clearly weren't.
Lastly, I do thank you for saying I sound smart! I do my best to educate the ignorant.
I believe you when you say the jackfish used this way is good except for one ingredient: 1CUP OF SUGAR for 2quarts of water. I once attempted to pickle some fish following "BARB'S" recipe which listed about that proportion of sugar/water and it turned out to be a disaster. The "pickled fish" made me gag and I had to throw it all out. If you like sugar at all in this type of food preparation, use very little, perhaps 1 heaped table spoon full for 2 quarts of water.
I love lobster. is it fishy tasting? it does look good
I'm from the east coast. Northern doesn't taste anything like lobster. Monkfish tastes like lobster though, and that's what used to be called "poor man's lobster" until the chefs got ahold of it and now it commands a premium greater than or equal to lobster (sorry, guilty. I was serving it in restaurants when it was still cheap).
Never had lobster?! :O East coast is where it's at.
You forgot the acid. Lemon or vinegar.
I have always used salt. Not sugar. And, with perch it does taste like lobster. Don't throw those little vibrators back.
I will have to give salt a try. If you ever try the sugar let me know how you liked it. Thank you. Joe
cf6285 perch are damn good fish, right up there with crappie
Let's be honest Joe. You put that much butter on dog shit and it would taste great! Lol
Jeff Nordengren Did you try that lol.
Lobster tastes very similar to crayfish.
If you added salt & vinegar too boiling water, fish would have turn out even better!!
Dont bother with the southern lobster...................you need to get some Maine lobster....................you can get it shipped to you.
What's the point of adding sugar to this?
Because real lobster has a sweeter taste.
Amazing,water and sugar🙄
Add a half of a lemon at the beginning and DO NOT STIR IT LIKE THIS GUY DID
Why? It turned out just fine the way I did it.
@@JoeandZachSurvival you said you haven't had lobster before this so you don't realize what the lemon does for it. And you don't stir it because the fish will lose the lobster texture
Pike boiled in sugar water...
Seems like too much sugar to me. I would start with less and add to taste if necessary.
U never had lobster. Come to NJ the boats go out and catch them
Do not stir
Folks. Do not waste your time or money trying this recipe. It DOES NOT work. I just tried it, using fresh cod fillets, and followed the procedure to the T. Sure, the fish chunks float, but when you scoop them out to set aside, they break apart. Leaving you with really good tuna salad, if you seasoned it. I used butter,fresh dill,garlic powder, and smoked paprika. As soon as you try to pick up a chunk with a fork, it crumbles. It is NOTHING like lobster, in texture or flavor. After a while, you need a spoon. Sorry to be the bearer of bad news, but it's not going to come out how you expect it to, after watching these videos. There is no substitute for real lobster. Feel free to ask any questions you may have.
Question. Why did you use cod when the recipe is for northern pike?
Use real garlic dude...
Just so you’re aware.... that was NOT one cup of sugar you added. That was about 4 cups. Check out the measurements on the side of the measuring cup......hence the name......measuring cup. 😉 .....you also need to add lemon to the water to firm up the fish so it has the texture of lobster. That part is just science.
You are wrong.