Burbot for the soup - Matikkaa keittoon

My burbot is prepared. Skinning of burbot is so hard job that I´m happy to leave it for the skilled fishmonger. I suppose that the big fish half on the front is Norwegian reared salmon. I prefer my wild burbot from Oulujärvi (lake).

On se helppoa kun kalakupias nylkee matikan valmiiksi. Etualalla lienee puolikas norjan lohi mutta kyllä villi matikka Oulunjärvestä on paljon parempi.