Description
Harvested from the cold, pristine waters of the Pacific Coast, our Wild Pacific Lingcod is headed and gutted (H&G) and blast frozen within 24 hours of harvest to preserve its clean, delicate flavor and firm texture. A favorite among West Coast chefs, Lingcod is prized for its mild sweetness, large flaky flesh, and exceptional versatility across a wide range of cooking techniques.
The H&G format offers chefs maximum fabrication flexibility while reducing labor compared to whole round fish. Ideal for operations that prefer to produce custom fillets, loins, or portion cuts in-house, it provides excellent yield and allows full utilization of collars, cheeks, frames, and trim for stocks and secondary menu applications.
Product Specifications
- Wild-caught Pacific Lingcod
- Headed & Gutted (H&G)
- Blast Frozen Within 24 Hours of Harvest
- Vacuum Packed
Flavor & Texture
- Mild, slightly sweet flavor
- Firm, lean flesh
- Large, moist flakes
- Clean finish
- Excellent moisture retention when properly prepared
Culinary Applications
Lingcod’s firm texture and clean flavor make it one of the Pacific Coast’s most versatile whitefish, adapting equally well to refined fine-dining preparations and casual seafood menus.
Ideal preparations include:
- Pan-searing
- Roasting
- Charbroiling
- Wood-fire grilling
- Fish & chips
- Whole roasted presentations
- En papillote
- Steaming
- Fish tacos
- Ceviche (when using sashimi-grade product)
Chef Benefits
- H&G format provides fabrication flexibility
- Excellent yield with full utilization of collars, cheeks, and frames
- Large fish produce attractive center-cut portions
- Lean flesh holds together well during cooking
- Mild flavor pairs with a wide range of seasonal ingredients
- Consistent year-round availability through premium frozen inventory
Why Blast Frozen?
Each Lingcod is processed and blast frozen shortly after harvest to preserve peak freshness, texture, and flavor. Rapid freezing minimizes cellular damage and moisture loss while maintaining the fish’s firm structure. For professional kitchens, blast-frozen Lingcod offers consistent quality, reduced waste, dependable inventory management, and access to premium Pacific seafood throughout the year.
Suggested Pairings
Brown butter, beurre blanc, preserved lemon, capers, fennel, leeks, spring peas, asparagus, wild mushrooms, fingerling potatoes, roasted cauliflower, saffron, shellfish, herbs such as dill, parsley, tarragon, and chervil, along with citrus, olive oil, and white wine reductions.
Recipe: Roasted Pacific Lingcod with Saffron Mussel Broth, Fennel & Fingerling Potatoes
Yield: 4 Entrées
Ingredients
Lingcod
- 4 Wild Pacific Lingcod fillets (6–7 oz each), skin-on or skin-off
- Kosher salt
- White pepper
- Grapeseed oil
- 2 tbsp unsalted butter
- 2 garlic cloves, crushed
- 4 sprigs thyme
Saffron Mussel Broth
- 2 lbs fresh mussels, cleaned
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1 cup dry white wine
- 2 cups fish fumet
- Pinch of saffron threads
- 2 tbsp cold unsalted butter
- Chopped chervil
Vegetables
- 1 lb fingerling potatoes
- 2 small fennel bulbs
- Olive oil
- Sea salt
- White pepper
Garnish
- Chervil
- Fennel fronds
- Extra virgin olive oil
- Flaky sea salt
Preparation
Roast the fingerling potatoes in olive oil until tender and golden. Thinly slice the fennel and gently braise it until just tender, allowing it to retain a slight bite.
For the broth, sweat the shallots and garlic without color. Add the white wine and reduce by half, then add the fish fumet and saffron. Bring to a gentle simmer, add the mussels, cover, and cook just until they open. Remove the mussels from their shells, strain the broth through a fine chinois, and whisk in the cold butter to create a lightly enriched broth. Finish with chopped chervil.
Season the Lingcod with kosher salt and white pepper 20 minutes before cooking. Heat a sauté pan over medium-high heat with grapeseed oil and sear the fillets until lightly golden. Add the butter, garlic, and thyme, baste continuously, then finish in a 375°F oven for 4–6 minutes, depending on thickness, until the fish is opaque and just cooked through.
To plate, arrange the roasted fingerlings and braised fennel in warmed shallow bowls. Place the Lingcod on top and surround with the saffron mussel broth. Finish with the shelled mussels, fennel fronds, chervil, flaky sea salt, and a drizzle of extra virgin olive oil.
