Are you familiar with cooking/eating Ling? Is it good eating? Does it have the texture of any other fish? How would you advise cooking it? Thanks for your help, I have never eaten Ling.

fromwhereisit - 2019-09-23 13:47:00

Ling has very firm flesh, very 'meaty'. I dont mind the taste but I find the firmness slightly off putting, it just doesn't feel right for fish. I will eat it but its not a first choice for me.

datoofairy - 2019-09-23 14:11:00

Interesting datoofairy, I do not enjoy fish with a meaty texture either, I find Hoki like that. I noticed that Countdown has Ling on special and wondered if I might include some in my online shop, now I think not. Thanks so much for your input.

fromwhereisit - 2019-09-23 14:29:00

https://delishably.com/meat-dishes/how-to-cook-ling

lilyfield - 2019-09-23 14:57:00

Excellent for marinaded/raw fish salad.

midget8 - 2019-09-23 15:09:00

I used to love Ling, Mum used to cook it a lot. Awesome firm and versatile fish. Hardly see it the same now.

morticia - 2019-09-23 15:24:00

We get fresh pink ling quite regularly here in Australia. It’s a nice fish. Use it a lot in Chinese recipes

cardiffgirl - 2019-09-23 15:28:00

Thank you for your thoughts everyone, the other side of the coin. So perhaps it's worth a try after all. Is it good floured, egged, Panko-crumbed and very lightly fried till JUST done?

Edited by fromwhereisit at 3:42 pm, Mon 23 Sep

fromwhereisit - 2019-09-23 15:39:00

It's quite a long time ago but I have used ling in fish pies e.g. this one....

MALAYAN FISH PIE
454g (1 lb) fish e.g. ling or lemon fish
55g-60g (2oz) each of butter and flour
2 tsp each of curry powder and chutney
3 slices pineapple = 3½ tbsp when finely chopped
milk
2 tbsp lemon juice
salt and pepper
½ cup cooked rice
2 hard-boiled eggs, sliced

Poach the fish in a little water. Remove the fish from the stock and reserve both the fish and stock. Remove the bones and flake the fish.
Melt the butter, stir in the flour and mix well. Add the curry powder, chutney and pineapple. Stir in the fish stock, made up to 600ml (1 pint) with milk. Stir until boiling and the sauce is thickened. Add the lemon juice and seasoning to taste, then add the flaked fish and rice. Lastly fold in the eggs.
Bake, uncovered, at 180°C (350°F) for 20-30 minutes.

Hope that helps. :-))

245sam - 2019-09-23 16:42:00

I second the idea of using ling for marinated raw fish salads. It's firm flesh cuts up nicely and holds together very well. It can be a little strong tasting but that is generally offset by the sweetness of the coconut cream.

wasala - 2019-09-23 17:19:00

It cooks up nicely and she who is fish fussy, my cat loves it.

deboron - 2019-09-24 07:07:00