Ling

[bbrennan]

I need a good recipe for cooking ling. Please let me know anything you know about this fish.

[BreezyCooking]

Ling isn't a true cod, but is often lumped into the same family, & as such can be cooked in any recipe calling for a white fish filet (although ling filets can be a little darker).

It's a wonderful mild-tasting fish, & I wish I could get it here in VA. I used to buy & cook it frequently when I lived in NY.

[bbrennan]

thank you for your advice!!!

[Robo410]

wonderful fish, very versatile, fries well, sauces well, bakes well, chowders well.

[bbrennan]

wow....that was great fish. I poached it in butter and white cooking wine with a little garlic and pepper. thanks again for your replies!!!!

[jpmcgrew]

What is ling excactly? Ive never heard of it.

[mudbug]

me neither, japes.

[BreezyCooking]

Here's a link to an Alaskan Fishing magazine article on them - complete with pic. Ugly buggers, aren't they?

http://www.fishalaskamagazine.com/fish/Ling_Cod.htm

[auntdot]

A conundrum here.

When I grew up in NY we could go out and catch what we called ling.

They were usually stuff we pulled up instead of the flounder we were going for.

And usually just tossed them back.

So I pulled out my copy of Alan Davidson's 'North Atlantic Seafood' and much to my surprise he had no mention of the fish.

Then Googled and learned they were a Pacific fish.

So what in the heck we used to call ling in NY I have no idea.

Am just tossing this in because maybe there are a few folks who are as confused as I am.

[BreezyCooking]

From the looks of that Ling "thing" in the link pic, perhaps what you (& I) are both thinking of from our NY fishing days were the little "Bergals"? They were ugly little buggers & were terrific bait stealers. Also the equally ugly "Sea Robins". Both sort of resemble the true Ling in that pic. Perhaps they're related.