Wild Ling Cod Fillet, boneless, skinless, frozen
Ling Cod may not be the most attractive fish in the sea but - as a member of the cod family - it can be made to be absolutely delicious! ... While this means that it is preferable to eat pollack, coley or whiting to ling or cod, it does not preclude the occasional enjoyment of what truly is a delicious eating fish.
Ling Cod is one of New Zealand's top ten export earners for seafood. Its large, boned-out fillets and thick steaks hold their shape well in cooking and have proved to be popular at home and in commercial kitchens.
An eel-like fish with a large head. Orange-pink markings above form irregular bar-like markings and blotches on the paler white that spreads up from the underbelly. This gives the fish a mottled appearance. The skin is thick and smooth with fine scales. The dorsal and anal fins are marked by dark bars and pale margins.
Ling are found at depths between 300 and 500 metres. They appear to be mainly bottom dwellers and at times can inhabit burrows on the seafloor. They do however move up the water column to feed as well, for example when feeding on hoki during the hoki spawning season. Ling are mainly caught off the southern South Island coast and on the Campbell Plateau.
Ling Recipe Notes
Ling is a versatile, firm-fleshed fish that can be cooked in practically every way: bake, barbeque, casserole, curry, poach, smoke, steam, soup/chowder or fry.