How to Cook Ling Fish

Frischer Fisch image by Yvonne Bogdanski from

Ling fish, also known as cobia or lemon fish, or ling cod, is delicious and healthy when prepared fresh. Its white flesh is firm and stands up to all sorts of preparation--grilling, frying and baking are all styles of preparation that suit this fish perfectly. A number of recipes will work.

Make sure the portions of fish you are preparing to cook are clean and fresh. If it actually smells fishy, it may be too old to be good to eat and could really hurt you. Purchase ling fish from a trusted grocer or better yet, catch them yourself.

Determine how you would like to serve ling fish. If you decide to bake the ling fish, simply salt and pepper the pieces of fish and put a little butter under and on top of the fish. Bake at 190 or 204 degrees C; the fish is done when it is opaque white and flakes easily with a fork. Baking times will vary depending on the thickness and size of the cut. Squeeze some lemon on top.

Cut the raw fish into chunks to serve it as mock lobster meat. Boil water with a generous amount of salt and when the water is rolling, carefully drop in the chunks of fish. When they are cooked through, they will float to the top and appear white. Extract the fish from the water, allow the water to evaporate and serve with drawn butter. Some say that it's as good as lobster prepared this way.

Dust the pieces of fish with flour and deep fry or pan fry, or drench the fish in batter to deep fry it for fish and chips. Either way, the fish will be a hit.

Brush a little oil on the fish to grill it so it doesn't stick and watch it carefully; when it flakes and the fish is opaque all the way through, it is done. Try squeezing some lemon juice over it as it grills--ling fish is also called lemon fish because some say it has a natural lemon flavour. More lemon can only add to the flavour.

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