Buying Fresh Pacific Ling Cod
Viewed by many as a prize and as the best tasting ground fish in the Northwest Pacific. Fresh Pacific Ling Cod has a gray-brown colored skin, that is darkly spotted on the fish’s upper parts, with its flesh being of a slightly pinkish white to bluish color, which turns snow white when cooked. Its flesh is of a moderately firm texture, flaking easily after cooking, with a mild taste that is unique to the Pacific Ling Cod.
Fresh Pacific Ling Cod can be caught year round with the peak harvest period being between spring and summer time, mainly along the coastlines of British Columbia, Alaska and the entire U.S West Coast, using traditional trolling techniques. This practice allows the highest quality fish to make it to the table, as fish are immediately bled and more carefully handled.
With high levels of omega 3 fatty acids, selenium, calcium and iodine Fresh Pacific Ling Cod is very nutritious and heart healthy. It is also one of the most versatile types of fish, and can be easily baked, grilled or barbecued into perfection.
Each fresh and frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounces.
Foil Wrapped Grilled Pacific Ling Cod
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- 2 tablespoons butter
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ cup lemon juice
- 1 onion, sliced thinly
- 1 Pacific Ling Cod fillet
In a saucepan melt butter and add lemon juice, salt, pepper and parsley, stirring to blend. Place the fillet in a large cut aluminum foil square, about 5 inch per side and pour butter mix over the fish into the foil. Add the onion slices on top and around the fillet and sprinkle with paprika. Fold the foil around the fish fillet and seal carefully, then grill for 7 - 8 minutes. When done the fish should flake easily. Enjoy!