
British Ling Fillet
Bright white firm textured flesh, holds its shape when cooking Read more
Why we love this
Product details
Our British caught Ling is a fantastic alternative to cod or haddock. Its brilliant white flesh has a firm texture but still retains a beautifully balanced lightness.
It is a perfect fish for stews, curry's and fishcakes as it holds a bit of shape when cooking.
Looking like a cross between a cod and a conger eel, Ling is common around the deep waters of the British Isles, especially around the south and west coasts of England.
Approx 180g per fillet. 1 fillet per pack.
Ingredients
Ling (FISH)
Cooking Instructions
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Grill
Preheat your grill, rub your fish with a little olive oil and salt and put skin side up on a piece of parchment paper onto a grill pan. As a guide a fillet portion will need 8-10 minutes, a flatfish for 10-12 minutes. You don’t need to turn flat fish as the heat of the grill will cook it through.
Roasted
220C/Gas Mark 7
Place the fish into a roasting tin, lightly oil and season. Roast in a preheated oven for 15 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Reviews
Ling with Cream, Leeks & Bacon
Ling with leeks and bacon is a fantastic mid-week dish, delightfully hearty and is perfect when served with some crusty bread.
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