Ling

Ling is an extrordinarily ugly fish, which is the reason why you will only ever find it filleted. It grows to about 1.5 metres and 20kg in weight. It is a stong, textured fish with no bones.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

To Buy:

There are two types of Ling available. Pink Ling is the most common. Fillets are white, firm with large flakes and boneless. Rock Ling has softer flesh. Look for skinless fillets with no brown markings, are not oozing water and have a pleasant sea smell.

To Store:

As the fillets of ling are quite long, cut them into serving size portions. Wrap in plastic wrap or place in a covered container. Fillets will keep in the refrigerator for 2 -3 days or you can freeze for up to 3 months.

Tips & Tricks:

Score thick fillets to allow even heat penetration. Make sure that the fillets are skinless.

Cooking Tips:

Make a delicious curry with ling. Prepare your sauce and allow the flavours to cook through. Add cut ling to the curry sauce during the last 10 minutes of cooking to ensure tenderness.

Find recipes with Ling

Nutrition per Per serve:

Weight (grams):

160

Carbohydrates, g:

0.0

Fat (g):

0.9

Monosaturated Fat , g:

0.2

Niacin (B3):

Magnesium:

Sodium:

Salicylates:

Safe/negligible amount

Energy (kJ):

564

Protein (g):

31.1

Saturated Fat, g :

0.2

Vitamin B2:

Iron, mg:

Phosphorus:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.