Pink Ling - Genypterus blacodes; Rock Ling - Genypterus tigerinus
Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking.
They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs.
Creole, cajun or dusted with blackened spices are suitable styles for cooking ling.
Because of its moistness, ling is ideal for puréeing and making into mousselines, terrines or the “Thai fish cakes” suggested by Andrew Blake of Blakes Restaurant in Victoria (p. 295). Alternatively, to exploit the firmness of the flesh, slice into strips and plait with salmon or trout, poach in a good court bouillon and serve with a light citrus meunière.
Ling is also well regarded as a smoked product.
|Mild to medium
Ling requires a wine that will not overpower the mild flavour, such as a cool climate Riesling. Complement the spicy flavour of Andrew Blake’s Thai fish cakes with a sparkling red.
Nutrition Information (average quantity per 100g)
||382 (91 calories)
||31% of total fat
||24% of total fat
||45% of total fat