Ling Fillets with Skin On
Ling has a mild flavour with white, firm flesh which holds its shape well when cooked. Ling fillets are delicious deep fried or baked, garnished with fresh herbs and tomato.
Description
Sealord Ling is of the family Ophidiidae, and is closely related to the European Cod family (Gadidae). Ling is also known as Kingklip (USA, SA), Kingu (Japan) and Rosada (Spain). Sealord Ling is caught between 200-700 metres (650-2275 feet) around the southern North Island and the South Island of New Zealand. They average 80-120cm (32-48 inches) in length and weigh (on average) 5-20kg (11-44lb). Ling is caught all year round by longline and trawling.
Sustainability
All New Zealand fish are sustainable as our fisheries are strictly controlled by the Quota Management System. This system is recognised as one of the most effective in the world.
Cooking Guide
Ling has a wide range of uses from smoking to sashimi. The fillets can be pan fried, sautéed, baked, steamed or grilled/broiled.
Ingredients
Ling (Genypterus blacodes) fillets.
Nutrition Guide
Storage Guide
Keep frozen at or below -18ºC (0ºF).
Specifications
Skin on fillets. Interleaved with plastic sheets. Shatterpacked. Plate frozen.
Size Grading
- 225-500g (8oz-1.1lb)
- 500g-1kg (1.1-2.2lb)
- 1-2kg (2.2-4.4lb)
- 2-3kg (4.4-6.6lb)
- 3kg+ (6.6lb+).