From west coast waters, this tasty wild and locally-caught fish is also sustainable!
Get in on our latest batch of Ling Cod caught by our fisherman friends up near Ft. Bragg! Grilling your Ling Cod lets the flavor of this pristine fresh fish shine. Also excellent baked.
Looking for some meal inspiration? Check out out blog post for 10 tasty recipe ideas for home chefs featuring our delicious hook-and-line caught local ling cod!
Origin: Pacific Coast
Method of Capture: Hook & Line Caught
Wild or Farmed: Wild
Method of Capture: Hook & Line Caught
Wild or Farmed: Wild
- Named "Best Choice" by Monterey Bay Aquarium Seafood Watch
- Lingcod caught in the U.S. West Coast open access set longline fishery is a "Best Choice." The stock is healthy, and management is rated highly effective overall.
- There are no major bycatch concerns. More than 80% of the lingcod caught in the U.S. is a "Best Choice."
Lingcod are dark gray, brown, or greenish on the back with some copper-colored mottling or spotting along the upper back. This local ling cod has light white, meaty flesh. Though technically not in the Cod family, it has a similar clean tasting flesh without the characteristic big flakiness of the Cod family.
Because Ling cod is a lean fish, it does well gently baked or pan seared and finished with a butter based sauce to add some richness. It also does well in fish soups, chowders and cioppino.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.