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Prior to cooking, the lingcod’s flesh can sometimes appear bright blue or green, making it a distinctive species at your local fish monger. Lingcod is nicknamed buckethead, and is native to the North American Pacific coast but is neither ling nor cod. Its name originated because it somewhat resembles those fish. Lingcod also support a popular recreational fishery.
Culinary Tips: Lingcod is a lean, white fleshed fish that has a mild flavor and cooks to a medium-firm texture with a nice flake. If undercooked, lingcod can have a springy texture, so be aware and cook it through at a lower temperature than other species. Substitute Lingcod for any recipe calling for rockfish or halibut.
Catch Method: Hook and line and bottom trawl
Sustainability: Biomass off the US West Coast is high. They have very high reproduction rates. Lingcod are caught with gear that have little impact on habitats and very low accidental catch. Management is strong, with seasonal closures during spawning season.
- MBA Seafood Watch Rating: Best Choice and Good Alternative
- NOAA Fish Stock Sustainability Index: 4 out of 4