Pickled Burbot
Pickled Burbot is a preserved fish dish made from the freshwater burbot (a type of cod-like fish), typically cured in a brine of vinegar, salt, and spices. It is a traditional preparation found in Northern and Eastern European cuisines, particularly in regions like Russia, Scandinavia, and the Baltic countries, where burbot is abundant in cold lakes and rivers.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates, with a moderate amount of fat. It provides a good source of omega-3 fatty acids, vitamin B12, selenium, and phosphorus, with a rough calorie count of 150-200 kcal per typical serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 25 g |
| Carbs | 5 g |
| Fat | 8 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 900 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 45 mcg |
| Phosphorus | 250 mg |
| Omega-3 Fatty Acids | 1.2 g |
| Potassium | 350 mg |
| Vitamin D | 6 mcg |
| Niacin (B3) | 5 mg |
| Magnesium | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Pickled burbot is culturally significant as a winter staple in cold climates, preserving fish for long periods without refrigeration. Nutritionally, it retains the fish's beneficial omega-3s while the pickling process adds probiotics and enhances mineral availability.
