raw ling fish
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw ling fish is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, it freezes well. Wrap it tightly to prevent freezer burn and it will maintain quality for about 3 to 4 months.
Ling has a mild, slightly sweet flavor and a firm, large-flaked texture similar to cod or haddock.
Ling generally has low to moderate mercury levels, making it safe for most people when consumed in moderation.
Cod, haddock, pollock, or hake are the best substitutes due to their similar mild flavor and firm white flesh.
Fresh ling should have a mild sea scent, firm and translucent flesh, and no signs of browning or sliminess.
Yes, because of its firm texture, ling holds together better on a grill than many other white fish.
No, they are different species. Ling is a member of the cod family (Lotidae), while lingcod is a member of the greenling family.
Rinse under cold water, pat dry with paper towels, and check for any remaining small bones before seasoning.
raw ling fish is a versatile ingredient found in cuisines around the world. With 87 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
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