Ling
Māori Name: hokarari
Name Scientific: Genypterus blacodes
Availability: Year round
Attributes Weight: 4-10kg, up to 20kg
Attributes Length: 80–120cm
Location
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.
Attributes Physical
An eel-like fish with a large head. Orange-pink markings above form irregular bar-like markings and blotches on the paler white that spreads up from the underbelly. This gives the fish a mottled appearance. The skin is thick and smooth with fine scales. The dorsal and anal fins are marked by dark bars and pale margins.
Family
Ling belong to the Ophidiidae family (cusk eels).
Sustainability
Ling has Marine Stewardship Council certification - the global gold standard for susainability.
New Zealand’s ling stocks are assessed as six biological stocks based on the presence of spawning areas and some differences in biological charactistics between areas.
Did You Know
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.
Recipe Notes
Ling is a versatile, firm-fleshed fish that can be cooked in practically every way: bake, barbeque, casserole, curry, poach, smoke, steam, soup/chowder or fry.
Storage Tips
When buying whole ling, always check the... EYES: Bright and clear cornea, shiny black pupil GILLS: Rosy pink pastel coloured gills SKIN: Bright, with a luminous sheen When buying ling fillets, always check the... FLESH: semi-transparent and glossy If the fish looks sticky or mushy then it is not fresh.
