Also known as:
Ling, Australian rockling, New Zealand ling, kingklip, kingclip and northern ling.
Waters: Found in the oceans around southern Australia, Chile, Brazil, and around New Zealand except the east coast of Northland. Pink Ling
have orange-pink and brown coloring above with irregular markings. They have a pale pink to white belly coloring. Their bodies are long and rounded much like an Eel, with barbell-like pelvic fins originating below the centre of their eyes. Pink Ling
has few bones and large flakes that retain their shape well during cooking.
Due to its low oiliness and firm texture, Pink Ling
is well suited to most cooking methods. Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue or smoke.
Boneless fillets are quite firm and work well in soups, curries, stews, pies, and kebabs.
Light and spicy flavors abound in our quick and easy recipe for Cajun fish fillets, perfect to enjoy on a hot summer’s evening. .
For a super fast, tasty and healthy dinner, simply steam fillets with ginger and soy and serve with rice.
Goes well with butter, chilli, citrus, garlic, herbs (dill, parsley, French tarragon, thyme) and olive oil.
is available all year round. When buying Pink Ling
look for fillets that are moist, pale pink-white in color with no brown markings. Flesh should be firm, moist and lustrous, with a pleasant, fresh sea smell.
Fresh Pink Ling
should be stored in the fridge in either an airtight container or well wrapped on a plate or tray. Cook and eat within 3 days of purchase.
Freeze on day of purchase for up to 3 months below -0.4°F (-18°C). Ensure the fish does not come in direct contact with ice to avoid freezer burn. Defrost in the fridge overnight and ensure it is fully thawed before cooking.
, Serving Size: 3 ounces, row
Total Fat: 1g
Total Carbs: 0g
Dietary Fiber: 0g
Vitamin A: 4%
Vitamin C: 0%
Substitutes for Pink Ling:
Angel Shark, Barramundi, Blue-eye Trevalla, Coral Trout, Gemfish and Rock Ling.
Pink Ling recipes