Ingredients
Lingcod
Other Names: Ainame (Japanese); bacalao largo, lorcha (Spanish); blue, buffalo, cultus, green, or white cod; grönfish (Swedish); langer grünling (German); lorcha (Portuguese); ofiodonte (Italian); terpuga buffalo (French); zmeezub (Russian). Hexagrammidae.
General Description: Lingcod (Ophiodon elongatus) is unique to the North American West Coast, and rather than true cod, they are greenlings, one of the least attractive but best tasting fish in Pacific waters. They typically inhabit nearshore rocky reefs and have giant heads. Lingcods are extremely aggressive fighters, so they are sought by recreational anglers and are also targeted by commercial fishers, leading to overfishing. Lingcod is a favorite for upscale
fish and chips in the Pacific Northwest, works well on the grill, and is especially good prepared on a cedar plank as done by Northwest Coastal Indians. Although the meat is dense and takes longer to cook than other white-meat fish, be careful not to overcook or it will dry out.
Locale and Season: Lingcods are found from the Alaska Peninsula south to Baja California. Peak season is April through
August. In Alaska, they are protected by a limited season with many restrictions that starts July 1.
Characteristics: Lingcods can weigh more than 80 pounds. The lean meat has a blue-green tint when raw but turns snow
white when cooked. The meat is tender with large, soft, moist flakes. Yield is 40 percent.
How to Choose: Lingcods range from 3 to 20 pounds and are available whole or as steaks or fillets, especially on the West Coast. The best lingcod is landed by hook-and-line
boats that bleed and ice the fish immediately. Cheap lingcod is usually trawl-caught.
Storage: Store lingcod up to 2 days refrigerated.
Preparation:
Stuff and bake large lingcods.
Bake, broil, fry, grill, or use for soups and stews.
Suggested Recipe: Planked Lingcod (serves 4): Buy untreated cedar planks, fully submerge in water, and soak at least 4 hours or overnight. Remove from water, drain, and brush one side of the plank with oil to prevent sticking. Place 2 pounds fillet of lingcod in the center of the plank and place on a preheated grill. Close lid and cook until fish flakes, about 10 minutes, brushing often with a mixture of 1/4 cup each lemon juice and olive oil, 1 tablespoon chopped dill, salt, and pepper. Allow the fish to cool to firm up before removing from the plank.
Flavor Affinities: Basil, dill, garlic, lemon, mint, mustard, olive oil, oregano, potato, shallot, thyme, tomato.
from Quirk Books: www.quirkbooks.com
