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Abalone, Blacklip |
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Albacore
Tuna |
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Baler Shell |
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Southern |
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Cowanyoung |
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Emperor, Red |
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Flutemouth, Rough |
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Frost Fish |
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Garfish |
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Gemfish |
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Goatfish |
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Grouper |
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Gurnard, Red |
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Gurnard, Spotted |
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Hairtail |
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Hump Headed
Maori Wrasse |
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Hussar |
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Jackass Fish |
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Jacket, Ocean |
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Jacket, Sea |
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Jewfish |
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Jobfish, Gold Banned |
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Jobfish, Rosy |
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Kingfish,
Yellowtail |
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Latchet Fish |
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Leatherjacket, Reef |
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Ling |
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Lobster - Eastern
Rock |
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Lobster - Southern Rock |
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Long Tom |
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Luderick |
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Mackeral, Jack |
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Mackerel, Slimey |
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Mado |
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Mahi Mahi |
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Mangrove Jack |
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Marlin, Black |
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Marlin, Blue |
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Marlin, Striped |
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Melon Shell |
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Monkfish |
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Mono |
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Moon Fish |
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Morwong |
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Morwong, Red |
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Mullet - Roe |
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Mullet, Diamond Scale |
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Mullet, Red |
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Mullet, Sea |
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Mullet, Yelloweye |
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Mulloway |
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Mussels Black |
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Mussels Greenlip |
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Nanygai |
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Octopus |
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Orange Roughy |
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Oreo, Black |
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Oyster,
Native |
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Oyster,
Pacific |
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Oyster, Sydney Rock |
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Parrot Fish |
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Parrot Fish (2) |
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Perch, Ocean |
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Perch, Saddle Tail Sea |
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Perch, Silver |
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Perch, Splendid |
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Perch, Stripey Sea |
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Pig Fish |
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Pike |
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Pineapple Fish |
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Prawn, Banana |
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Prawn, King |
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Prawn, Red Spot |
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Prawn, School |
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Queenfish, Needleskin |
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Rainbow Runner |
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Redclaw Crayfish |
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Ribaldo |
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Scad |
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Scallops,
Queensland |
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Scallops, Tasmanian |
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Scorpion Fish, Raggy |
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Shark |
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Shark Black Tip |
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Shark Bronze Whaler (Dusky) |
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Sharks Fins |
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Whiskery Reef |
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Silver Biddy |
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Sole |
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Sole, Tongue |
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Squid, Arrow |
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Squirrel Fish |
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Stargazer |
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Stingray, Butterfly |
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Stripey Sea
Perch |
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Surgeonfish, Sixplate Sawtail |
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Sweetlip, Slatey |
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Sweetlip, Yellow |
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Swordfish |
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Tailor |
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Tarwhine |
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Tilefish,
Pink |
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Trevally, Big Eye |
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Trevally, Golden |
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Triple Tail |
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Trout |
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Trumpeter, Striped |
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Venus Tusk Fish |
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Whiting, School |
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Wrasse |
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Freshwater Crayfish |
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Yellowtail |
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Cooking
Ling & Pink Ling Fish | Recipes using Ling Fish
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Cooking
Ling:
Ling is a densely textured
fish, fresh very white and firm, holds shape well in cooking
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Colour of raw
fillet: |
White. |
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Texture: |
Dense, large flakes.
Medium to firm. |
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Fat Content:
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Low to medium. |
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Taste:
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Mild to bland. Tasty. |
A lean fish with a bland flavor the flesh of the Ling Cod is often greenish in
color but turns white when cooked. The meat is tender yet firm and a little
chewy with large soft , moist flakes.
Lings have proven to
be popular species for home and commercial cooking because
of the large, boned-out fillets and thick steaks, which hold
their shape well in cooking.
They are lovely tasting fishes with many uses, well suited
to grilling, frying, barbecuing and baking. Try baking with
a crust of brioche, thyme and lemon zest or prepare as
kebabs.
Microwave Cooking
Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50
seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium
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Nutritional
Information
For every 100 grams raw product
for Ling fillet. |
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Kilojoules |
382 (91
calories) |
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Protein: |
19.7 g |
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Cholesterol |
142 mg |
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Sodium |
37 g |
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Total fat
(oil) |
0.5 g |
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Saturated
fat |
31% of total
fat |
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Monounsaturated fat |
24% of total
fat |
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Polyunsaturated fat |
45% of total
fat |
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Omega-3, EPA |
16 mg |
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Omega-3, DHA |
91 mg |
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Omega-6, AA |
14 mg |
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See Also:
Ling (Genypterus species) Photographs and
Information
Cooking Ling & Pink Ling
Fish | Recipes using Ling Fish
Commercial
Fishing For Ling & Pink Ling (Genypterus species)
Ling (Genypterus species)
Links and Resources |
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