Life History and Aquaculture Methods for Burbot (Lota Lota)

Abstract

Burbot (Lota lota) are the only true freshwater members of the order Gadiformes and are ideal candidates for intensive cool or coldwater aquaculture. This species has a low temperature requirement, a rapid growth rate until onset of sexual maturation, and a high potential market value. Burbot are acclaimed for their thick-flake white flesh fillets, and provide value added products as its roe and liver are both considered delicacies and the skin can be used as a leather product. Burbot perform well on commercial diets, reproduction can be controlled independent of natural season, and sterility can be induced to minimize escapement risks of this species. Additionally, burbot are tolerant of relatively low dissolved oxygen levels, grow well within the same water quality parameters that support rainbow trout (Oncorhynchus mykiss) grow-out, and have been shown to be refractory to many salmonid pathogens. All life stages of burbot can be cultured in captivity and conditions to induce spawning, support larval development, and ensure relatively rapid growth are understood. Trout production facilities in the United States could easily diversify production and increase value to an operation by incorporating burbot into ponds, tanks, or last-use raceways. Although commercial aquaculture of burbot is in its infancy and key economic information is lacking, high consumer and producer interest along with key research advances provide a foundation for successful production of this freshwater cod for the market.

Keywords:

• Burbot
• aquaculture
• commercial
• guide

Disclosure statement

No potential conflict of interest was reported by the author(s).

Notes

1 To accomplish certain hatchery tasks, it is useful to measure development of eggs and larvae in degree time, most commonly days or minutes, this metric is generated by obtaining the average incubation/tank temperature and multiplying by elapsed time, degree time will be used here and in some of the following sections (Oliver et al. 2020).