Description
Our Wild Pacific Lingcod fillets are expertly hand-cut from premium Pacific-caught fish and blast frozen within 24 hours of harvest to preserve their clean, delicate flavor and firm, flaky texture. Skin-off with pin bones intact (PBI), these fillets offer chefs maximum control over final fabrication while reducing processing time in the kitchen.
Lingcod is highly regarded for its mild sweetness, bright white flesh, and exceptional versatility. Its lean, firm texture allows it to withstand a wide variety of cooking techniques while maintaining large, moist flakes and outstanding plate presentation. The skin-off, PBI specification is ideal for chefs who prefer to remove pin bones in-house and portion fillets to their exact menu requirements.
Product Specifications
- Wild-caught Pacific Lingcod
- Skin-Off Fillet
- Pin Bones In (PBI)
- Blast Frozen Within 24 Hours of Harvest
- Vacuum Packed
Flavor & Texture
- Mild, delicate flavor
- Firm, lean flesh
- Large, moist flakes
- Bright white appearance
- Clean finish with excellent versatility
Culinary Applications
Lingcod’s firm structure and clean flavor make it an exceptional canvas for both classic and contemporary cuisine.
Ideal preparations include:
- Pan-searing
- Roasting
- Poaching
- Sous vide
- En papillote
- Fish tacos
- Cioppino
- Curry
- Cedar plank roasting
Chef Benefits
- Skin-off format reduces preparation time
- Pin bones intact for chef-controlled final fabrication
- Excellent portioning flexibility
- Firm flesh holds together beautifully during cooking
- Mild flavor complements a wide variety of sauces and seasonal ingredients
- Consistent year-round availability through premium frozen inventory
Why Blast Frozen?
Each fillet is processed and blast frozen shortly after harvest, preserving the fish at peak quality. Rapid freezing minimizes moisture loss while maintaining the firm texture and delicate flavor that make Wild Pacific Lingcod a favorite among chefs. Premium frozen inventory also provides consistent quality, reduced waste, and dependable menu planning throughout the year.
Suggested Pairings
Brown butter, beurre blanc, olive oil, preserved lemon, capers, fennel, tomatoes, sweet corn, English peas, asparagus, roasted cauliflower, artichokes, saffron, shellfish, dill, parsley, basil, chives, tarragon, white wine, and citrus.
Recipe: Pan-Roasted Pacific Lingcod with Cauliflower Puree, Brown Butter and Capers
Yield: 4 Entrées
Ingredients
Lingcod
- 4 Wild Pacific Lingcod fillets (6–7 oz each)
- Kosher salt
- White pepper
- Grapeseed oil
- 2 tbsp unsalted butter
- 2 garlic cloves, crushed
- 4 sprigs thyme
Cauliflower Purée
- 1 large cauliflower, cut into florets
- 1 cup heavy cream
- 3 tbsp unsalted butter
- Sea salt
- White pepper
Brown Butter Sauce
- 8 tbsp unsalted butter
- 2 tbsp capers, rinsed
- 1 tbsp fresh lemon juice
- 2 tbsp flat-leaf parsley, finely chopped
Garnish
- Fried capers
- Italian parsley leaves
- Lemon zest
- Flaky sea salt
- Extra virgin olive oil
Preparation
Prepare the cauliflower purée by simmering the cauliflower in the cream until completely tender. Blend until smooth with the butter, then season with sea salt and white pepper. Pass through a fine chinois for a silky texture and hold warm.
For the sauce, cook the butter over medium heat until it develops a deep golden color and nutty aroma. Add the capers and briefly fry until crisp, then finish with fresh lemon juice and chopped parsley immediately before serving.
Season the Lingcod with kosher salt and white pepper 20 minutes before cooking. Heat a heavy sauté pan over medium-high heat with grapeseed oil and sear the fillets until lightly golden. Add the butter, garlic, and thyme, baste continuously, and finish in a 375°F oven for approximately 3–5 minutes until the fish is just opaque and flakes easily.
To plate, spread a generous spoonful of cauliflower purée onto each warmed plate. Arrange the Lingcod over the purée and spoon the brown butter, capers, and parsley around the fish. Garnish with fried capers, parsley leaves, lemon zest, flaky sea salt, and a light drizzle of extra virgin olive oil.
