Freeze burbot for several days. (This will give it a shrimp-like consistency when cooked.)
Thaw until fish is unfrozen but still firm. Boil water and seasoned (to taste) with salt, dill, caraway seeds or other spices. Add fish and cook for 5 minutes or until fish is done. Cool and refrigerate.
Before serving, slice fish into thin strips, roll and spear with toothpicks. Serve with chili or red sauce (see below).