Caught some nice sized ling on the Captain Al Friday and had no idea on best methods of cooking-went on internet and not only did I find no recipes, the fishing websites all showed completely different looking fish than the ones I caught but called them ling. Is there another name for ling outside of the NY waters? And how would you prepare them? Thanks!
LING QUESTIONS
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Parkerhouse Scrod
Fried is good, alot of cod recipies will work too...my favorite is the "parkerhouse scrod" recipie from the hotel in Boston (Omni)? i think...comes up on simple internet search.
Tog
Fried is good, alot of cod recipies will work too...my favorite is the "parkerhouse scrod" recipie from the hotel in Boston (Omni)? i think...comes up on simple internet search.
Tog
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Here is the best advise I can give you on ling. If you can keep them in a salt water ice slurry the meat will keep firm and fresh.
If you don't put them on ice don't bother trying to clean and eat them, they will be mush.
If you don't put them on ice don't bother trying to clean and eat them, they will be mush.
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Search for the blackfish chowder recipe that has been posted here a bunch of times and use the ling (even from frozen fillets). Probably the best soup you can eat.
Fishcakes are also great using ling. I'll steam the meat until it flakes apart and resembles crabmeat. Then I'll follow any MD crabcake recipe and substitute the ling for the crabmeat. YUM!!!
How about seafood sauce?? Steam the ling until it flakes apart, throw into italian tomato sauce, simmer for 5 minutes and throw on top of pasta!!
Fishcakes are also great using ling. I'll steam the meat until it flakes apart and resembles crabmeat. Then I'll follow any MD crabcake recipe and substitute the ling for the crabmeat. YUM!!!
How about seafood sauce?? Steam the ling until it flakes apart, throw into italian tomato sauce, simmer for 5 minutes and throw on top of pasta!!
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ling for dinner
cook them the same way u wood a codfish. but dont wait to long this fish will not stay long will turn to mush ..............
cook them the same way u wood a codfish. but dont wait to long this fish will not stay long will turn to mush ..............
"Corned" Hake is where its at.... Pretty easy to make too. It will be very good fresh or frozen. There is a hundred different ways to make it. The recipe on this link calls for stewed tomato's, I use carmelized onions instead of tomato's, but this recipe is pretty close.
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=644
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=644
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salt and pepper, bread crumbs, pan fry in olive oil. don't freeze.
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Coincidence!
How funny, I just finished a fried ling sandwich from fish I caught a few days ago not five minutes before I read this thread
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! I have to agree with the others who suggested simply breading and frying it, that's the only way to make ling, IMHO!
Crabman is right, ling definately require TLC from the moment they're caught, all the more so this time of year. But, some ice and a little effort are more than worth the payoff in scrumptous dinners from one of the best eating fish in our local waters
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How funny, I just finished a fried ling sandwich from fish I caught a few days ago not five minutes before I read this thread
Crabman is right, ling definately require TLC from the moment they're caught, all the more so this time of year. But, some ice and a little effort are more than worth the payoff in scrumptous dinners from one of the best eating fish in our local waters
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