34 DEPARTMENT OF GAME AND FISHERIES No. 9 



The food of mature ling consists of pike, perch, pike-perch, and ciscoes. It 

 is claimed that they follow whitefish to their spawning grounds and destroy 

 their spawn, but this has not been proved to the extent of the damage usually 

 ascribed to them in this respect. 



The possibility of establishing a market for ling has been before the Depart- 

 ment for some time. As a result of careful experimentation, it has been found 

 to be a palatable fish; and if a market could be secured after a thorough educa- 

 tional campaign pointing out its value and suitability as food, this would doubtless 

 be the best way of ridding our lakes of excessive numbers of this species, to the 

 advantage of the lake trout, with which it competes directly, and of more 

 desirable species, such as pike, pike-perch, perch, herring, and whitefish, upon 

 which it preys. 



During the past few years, Mr. Hugh D. Branion, M.A., of the Department 

 of Biochemistry, University of Toronto, and others have been making a thorough 



Courtesy of Royal Ontario Museum of /oology. 



Ling or burbot {Lota Maculosa Le Sueur). 



study of the possibilities of ling (burbot) as food, fertilizer, and a source of liver 

 oil; and during the summer of 1930, Mr. Branion's services were secured by the 

 Department to make a study of the possibilities of placing ling on the market 

 as a wholesome and desirable food. The following is a section of Mr. Branion's 

 report submitted to the Department, which may be published in popular form 

 later: 



There are three possible ways in which burbot may be utilized, first as food, secondly as 

 fish meal or as fertilizer, and thirdly there is the possibility of using its liver and liver oil. From 

 an economic viewpoint the utilization of burbot as edible food is the most important. The qualities 

 of this fish as food have been in dispute for years. Until recently the concensus of opinion in 

 America has been against it. There is no doubt that popular prejudice has been built up against 

 burbot because of its repulsive appearance. The fact remains, however, that the European burbot 

 is considered a "delicately flavoured fish" with an excellent market. The liver and roe have always 

 been considered delicacies. In the United States, through a campaign conducted by the Bureau 

 of Fisheries, a market has been established. During the Great War burbot was to be found on 

 the Canadian markets, but as soon as the scarcity of meat was alleviated no further attempt to 

 cpntinue the market was made. 



/ In 1928 cooking experiments were conducted in the Department of Household Science of 

 the University of Toronto by Miss Margaret Templin under the direction of Dr. A. Willard and 

 the writer. Miss Templin reported that fried burbot was "quite palatable, tender, juicy, and had 

 a delicate flavour." Fish loaf made from boiled burbot was "just as edible as that made from 



