Ling Cod Portion
Ling cod are not actually related to Pacific cod or pollack. Instead, they are the largest members of the greenling family. Their head and mouth are large, holding 18 sharp teeth. It is a lean meat that turns white when cooked, with a firm, slightly dense texture.
Ling cod has a mild and slightly sweet flavour, with great texture and large flakes. It can be cooked many ways, from baked to grilled to steamed. Its density means that it requires a longer cooking time than other white fish, but be careful not to overcook it.
A great way to prepare it is to batter, fry, and serve in tacos. To make the batter combine equal amounts beer and flour, with salt and pepper. Cut the fish into strips, pat dry then coat in plain flour, shaking off excess, and dip in the batter. Deep fry until fully cooked, about 5 minutes.
Serve in a taco with coleslaw and pico de gallo. Enjoy!