Ling
An elongated fish with firm white flesh suited to fillets and steaks.
What it offers and why to use it
Ask for cleaned portions and check for bones before cooking. Fresh ling is not salted fish; adjust cooking to thickness and finish when the flesh flakes.
Firm and mild with a marine flavour.
From shopping to cooking
Choose
Buy with identified species and origin, a maintained cold chain and firm flesh without unusual odours.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Cooked preparations adjusted to size: sauces, casseroles or griddling, depending on the cut.
How to make the most of it
Good pairings
Chard cream, potatoes, garlic and peppers.
How to substitute it
Use another food of the same type only after adjusting texture, yield and cooking; retain the allergen warning.
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