redhilltown
Super Nomad
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Location: Long Beach, CA
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Ling Cod
I have never been a huge Ling Cod fan as to eating. Fun enough to catch and what a -mean eat anything machine -they are! But after a successful trip
to San Quintin in August I have changed my tune a bit. We cleaned it and bagged it well at Jardines and got it into their freezer that night...45+
days later it is still superb. But I gotta say, I still really only like it fried...breaded or dredged in flour...pan fried it is to die for.
Wondering if any Nomads have their fave Ling Cod recipes???
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Lobsterman
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There is something about a sweet & sour sauce that brings out the best of lingcod's sometimes strong flavor.
http://www.bdoutdoors.com/forums/showthread.php/27686-Sweet-...
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Skipjack Joe
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Aw all right. I'll give you my secret fish stew recipe:
1 can diced tomatoes
chopped leek
chopped fennel
potato
vegetable stock
dry wine
lingcod
shrimp
parsley
Add lingcod at the end and do not cook it longer than 4 minutes.
Shrimp should be added after lingcod and cooked at 3 minutes.
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captkw
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Mood: new dog/missing the old 1
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tell ya secret
almost all fish needs to be served under cooked!! as it will still finish cooking taken off the heat and served !! try it !!....
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BornFisher
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Lingcod is a great eating fish-- the Fish Market restaurant in Del Mar uses lings for their fish and chips. When I catch a keeper, I slice its throat
and put him head first in my bait tank. Bleeds out and improves the meat.
One basic way to prepare--- put a little olive oil and seasoning on your fillets. In a bowl mix sour cream, some mayo (about 2 to 1), sprinkle in some
parmesan cheese, add green onions. Cook in a skillet on stove or pan in oven. Cook on medium heat until a fork passes easily thru fish (about 8-10
minutes for stove top method). Serve with french fried onions.
Now from the basic recipe, there many options--- add any or all of--- sliced almonds, pine nuts, mushrooms, asparagus, green peppers, diced apples or
anything you have or want---- delicious!!
BTW I saw some Lingcod in my local high end market---- $16.99 a pound!!!
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captkw
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LINGCOD BLUE
LOL.awsome eating fish..also known as "hitch hiker" loves blues,,sanddabs,,octopus..turns white while cooking...butt ugly with a mouth from hell...
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wessongroup
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Good eating fish .. IMHO
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durrelllrobert
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Maybe Skipjack can verify this?
As I recall ALL of the Ling Cod we used to catch out of Half Moon Bay were BLUE and much larger than those caught in BAJA (maybe because of the colder
water?).
[Edited on 10-16-2013 by durrelllrobert]
Bob Durrell
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bajacalifornian
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BornFisher's fish is the BOMB! Friggin' special.
American by birth, Mexican by choice.
Signature addendum: Danish physicist — Niels Bohr — who said, “The opposite of one profound truth may very well be another profound truth.
Jeff Petersen
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redhilltown
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Ok...now I'm hungry for Ling Cod with those recipes... too bad I took out a slab of Yellowtail last night to defrost!!!
(remind me in February that once upon a time I had a choice as to what type of fish I was going to pull from the freezer...)
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Skipjack Joe
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| Quote: | Originally posted by durrelllrobert
As I recall ALL of the Ling Cod we used to catch out of Half Moon Bay were BLUE and much larger than those caught in BAJA (maybe because of the colder
water?).
[Edited on 10-16-2013 by durrelllrobert] |
This LA Times article says it due to chlorophyll, but I haven't found how this chlorophyll is ingested. Cabezone are almost always green and I believe
that algae is part of their diet.
The lingcod is sometimes sold whole, and some consumers are put off by its bright blue or green skin. The brilliant emerald green hue is produced
by the lingcod's diet, which includes a great deal of chlorophyll. The color may also pervade the meat, although it disappears when the fish is
cooked.
To be honest I haven't caught many lings in baja. We go there to catch hot fish that run line off the reel. So, we avoid San Quintin and Castro's
Camp, places that specialize in bottom fish.
Lingcod as big as the one in your picture are not that common any more here either. But Alaska still has many big ones I am told. We didn't get any
this summer. BTW, IMO they are better eating than halibut. Although the leopard grouper down in baja is about as good as it gets (much tastier than
calico bass).
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Santiago
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My ling cod story:
Not long after SWMBO moved in a friend stopped by on a Sunday afternoon and gave me three nice LC fillets, caught in the Monterey Bay area - greenish
of course. All day at work the next day I went over the various ways to cook them and finally when I got home I ran to the fridge and - no ling cod.
WTF??? I turn to SWMBO and casually asked what happened to the fish? "I threw them out as they were turning green". I know a jury of my peers
would not have convicted me.
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akbear
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Back in the old days in Seward Alaska we would catch big lings, 45-55 lb. There was a Captain's wife that only eat green ling cod, said they tasted
better.
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mulegemichael
Super Nomad
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about 20+ years ago i was on the cover of the washington fish and wildlife regulations hefting up a 65# ling i had wrenched up from the deep on a live
herring...i killed that fish and have regretted it since...just does not make any sense killing that fabulous broodstock that is now not so
abundant....we now catch and eat lings up here in the pacific northwest but never, ever keep anything over 10#....and i understand the reason for the
blue/green coloration of their flesh is because their favorite meal is octopus and squid, both of which are laden with dense, bluegreen ink that they
use as a defense against their enemies...
dyslexia is never having to say you\'re yrros.
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captkw
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lingcod green/blue
that's a good story Santiago...1 year,, awhile back sailed from cabo to the rocks (sorrcorros is) then hawii and then up to reserection bay (seward)
Alaska went from trolling dodo,wahoo,tuna to silver salmon..Ahh what a fishing trip..seen some BIG LC in seward.. and not all blue but brown...K&T
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Tree
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Went down to San Quitin late September and stayed at Jardines great variety of fish. YT are fun and good on the smoker but prefer the lings for
general eating.
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[Edited on 10-17-2013 by Tree]
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captkw
Ultra Nomad
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uhh ???
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Lobsterman
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Back in around 2005-6 when there was a lingcod explosion off La Jolla, CA (now part of the MPA) and certain secret spots off Pt Loma we caught lings
of each color almost every time out. I prefer the green/blue lings over the white. I probably ate them at least once a week back then. One nite I
had a lingcod tasting feast for a party of 15 or so. Both green/blue vs white meat. I cooked two different recipes (one above) and one grilled both
the same way without the guests knowing which were which. Both recipes did not have any other ingredients to mask the taste, i.e. shellfish,
vegetables, etc just the fish and a sauce. Kinda like Chopped or Iron Chef on the tv.
The green/blue won hands down. So to me the case is closed.
I like the octopus reason for the color. Below is one of those outings.
http://www.bdoutdoors.com/forums/showthread.php/40566-PL-4-2...
[Edited on 10-17-2013 by Lobsterman]
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