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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lingcod fillets should be consumed within 1 to 2 days of purchase for optimal freshness.
Yes, lingcod freezes well. Wrap it tightly in moisture-proof wrap or vacuum-seal it to maintain quality for up to 3 months.
Halibut, Pacific cod, or sea bass are excellent substitutes due to their similar firm, white flesh.
Look for firm, translucent flesh that springs back when touched. It should have a mild, clean scent of the ocean, not a 'fishy' smell.
Lingcod generally has low to moderate mercury levels, making it safe for most people to eat 1-2 times per week.
Some lingcod have a natural blue or green tint to their flesh due to their diet; this is safe to eat and turns white when cooked.
Pan-searing, baking, and grilling are the best methods. Its firm texture also makes it ideal for fish and chips or chowders.
Despite the name, lingcod is not a true cod; it is actually a member of the greenling family.
Because it is very lean, avoid overcooking. Use a meat thermometer to pull it at 140°F (60°C) or watch for the flesh to just turn opaque.
lingcod fillets is a versatile ingredient found in cuisines around the world. With 85 calories per 100g and 18 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring lingcod fillets with step-by-step instructions.
Browse recipes →Yes, the skin is edible and can be quite delicious when pan-seared until crispy.
