Ling are found at depths between 300 and 500 metres. They appear to be mainly bottom dwellers and at times can inhabit burrows on the seafloor. They do however move up the water column to feed as well, for example when feeding on hoki during the hoki spawning season. Ling are mainly caught off the southern South Island coast and on the Campbell Plateau.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

Ling are caught by longline or trawl.

Ling is a versatile, firm-fleshed fish that can be cooked in practically every way.  Try it;

• baked
• barbequed
• in a casserole
• in a curry
• poached
• smoked
• steamed
• fryed
• soup/chowder

Ling is one of New Zealand's top ten export earners for seafood. Its large, boned-out fillets and thick steaks hold their shape well in cooking and have proved to be popular at home and in commercial kitchens.

Ling is a good source of Selenium, Phosphorus, VitaminB12 and Vitamin D; and a source of Iodine, Magnesium and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.