With its mildly sweet flavor and firm flesh, lingcod is a treasure of the sea. It's versatile in the kitchen and a delight on the plate, and you'll find delectable fillets in your local PCC seafood department in late spring.
Lingcod is native to the rocky shores of North American's Pacific coast and offers a taste and succulence similar to halibut — it cooks up white, sweet and delicious, a great addition to many a meal.
Cooking with lingcod
Lingcod is versatile — use it as you would halibut and other white fish. Its firm, sweet flesh yields great flavor, whether baked, broiled, fried or added to soups and stews.