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Lingcod (Ophiodon elongatus)

Lingcod
Lingcod

Scientific name for Lingcod

Ophiodon elongatus

Common name(s) for Lingcod

Cultus cod, blue cod, green cod, buffalo cod, ling, greenling

Market name

Lingcod

Other language names for Lingcod

  • French: Terpuga buffalo
  • German: Lingcod
  • Italian: N/A
  • Japanese: Ainame
  • Spanish: N/A

Introduction to Lingcod

If there was ever a fish suffering from an identity problem, it is the lingcod, since despite its name, this species is neither cod nor ling. Rather than that, it is a Pacific greenling of the genus Hexagrammidae. The lingcod most likely received the name ling from early settlers who compared it to European lings but added cod to recognize its white flaky flesh. Cultus cod was the most often used term in the early 1900s – an insult to this excellent fish, since cultus in Chinook means “of little value.” From Baja California to Kodiak Island and the Aleutian Peninsula, lingcod are found. It is a bycatch of trawl and longline fisheries, but Southeast Alaska has a targeted fishery. The best lingcod are caught using hook-and-line boats that quickly bleed and freeze the fish. Although lingcod may reach 90 pounds, the average market size is about 10 pounds.

Product Profile for Lingcod

Don’t be frightened by the raw meat’s blue-green color. The color fades entirely while the fish cooks, leaving a snow-white chunk of fish. The mild-tasting beef has big, soft, moist flakes and is delicate but firm.

Nutrition for Lingcod


Calories: 85
Fat Calories: 9.5
Total Fat: 1.06 g
Saturated Fat: 0.19 g
Cholesterol: 52 mg
Sodium: 59 mg
Protein: 17.7 g
Omega 3: 0.0 g

Cooking tips for Lingcod

Lingcod is a popular fish and chips dish in the Pacific Northwest, and it may be cooked in a variety of ways. Large lingcod may be filled with veggies and baked, and it works nicely on the grill. Baked steaks and fillets are delicious with a sun-dried tomato sauce on top. Steaks with herbs and spices can also be steamed. Because the flesh is denser than that of other whitefish, it takes longer to cook, but be cautious not to overcook the lean meat.

Cooking methods for Lingcod

Bake , Broil ,Fry , Grill , Saute, Steam

Primary Product Forms for Lingcod

Fresh: Fillets (skinless and boneless), H&G, Steaks

Frozen: H&G, IQF fillets, Steaks

Global Supply for Lingcod

Canada, United States, Iran