Now there’s a fish we haven’t seen yet.
Lingcod is caught all along the West Coast of the U.S. and Canada, from the bottom of Alaska to the Southern tip of California. it got its name because it looks like it has the body of a cod but the fins of a ling–but that said, it’s not in the same family as either fish.
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Ling (Molva molva)
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Atlantic Cod (Gadus morhua)
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Lingcod (Ophiodon elongatus)
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Culinarily, it tastes like a slightly moister, more flavorful cod–really, like a cod with some characteristics of monkfish. Like the monkfish, lingcod is a bottom-feeder.
Lingcod is a good substitute for any moist, firm whitefish, as it is in this recipe from the June 13, 1974 edition of the Arcadia (California) Tribune:
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Alaskan Fisherman
2 pounds rockfish, lingcod, Pacific ocean perch, salmon, halibut, or other firm fish, fresh or frozen Thaw frozen fish and cut into 1-inch chunks. Cook celery, onion, and garlic in margarine in large, heavy pan until tender. Add tomatoes, tomato sauce, and seasonings. Bring to a simmer; cover. Cook slowly 15 to 20 minutes. Add uncooked spaghetti and boiling water; mix; cover pan. Cook slowly about 10 minutes or until spaghetti is almost tender. Add fish; cover; cook slowly about 10 minutes or until fish flakes easily when tested with a fork Serve hot with cheese sprinkled over top. Makes 6 servings. |
Added 2/3/2014: Here’s another copy of the recipe, with a name attached:
From a box sold in Martinez, California.
Seafood Chowder
4 c. diced potatoes
1 c. diced onions
6 slices diced bacon
1/4 lb. crabmeat
1/4 lb. shrimp meat
1 lb. red snapper
1 lb. lingcod
1 T. butter
2 c. milk
salt and pepper
[Duplicate: 1 c. minced onions]
Cook potatoes, snapper, lingcod, then add onions and bacon that have been sautéed. Cover and simmer gently until tender. Add shrimp, crab, clams, and milk. Thicken slightly with flour.