Ling are slender and eel-like with a large head, and have no real tail. Its orange-pink markings above form irregular bar-like markings and blotches on the paler white that spread up from the underbelly. This gives the fish a mottled appearance. The skin is thick and smooth with fine scales.
Ling belong to the Ophidiidae family (cusk eels) and are found at depths between 300 and 500 metres. They are mainly caught off the southern South Island coast and on the Campbell Plateau.
Firm-fleshed with large, moist, bone-free fillets, it can be cooked in almost anyway, often served raw as sashimi or in wok cooking.
Ling is a good source of Selenium, Phosphorus, Vitamin B12 and Vitamin D; and a source of Iodine, Magnesium and Niacin (vitamin B3).
Scientific Name: Genypterus Blacodes
Pack:
10kg, 24kg (2 x 12kg)
Size:
L (850-1300g), 2L (1500-2400g), 3L (3000g+)
Form:
Dressed, Fillets (500 - 3kg)
