Ling Cod is the Cod on the West Coast that the locals go to for their fish and chips. A touch firmer than Pacific Cod, some people will tell you they think it is the “sweeter” of the West Coast Cods. Firm and flaky, Ling Cod is a very versatile fish that will hold up to most all types of cooking techniques.
Bornstein Quality: Available year round as fresh or frozen fillets as well as whole round, abundance generally increases in spring months. The West Coast fleet will “bleed” these fish at sea to increase the quality of the meat, and many restaurateurs prefer this fish simply gutted so that they can take advantage of the whole fish. A secret that most people don’t know about? Ling Cod Cheeks! Yum!
Primary Source: Alaska, Oregon, Washington and British Columbia