Ling
Genypterus blacodes (Pink Ling)
Genypterus tigerinus (Rock Ling)
Beardy (Rock); kingclip, ling.
Family
Ophidiidae (cusk eels).
Description, Location, Habitat and Harvesting Information
These eel-like looking, bottom-dwelling fish have mottled skin, Pink Ling’s being orangey-pink (tending to be more pink the further offshore they’re found), and Rock Ling’s, grey or white with darker, denser mottling. Both are available wild-caught and found along the southern coast of Australia from Perth to Port Macquarie, including Bass Strait and around Tasmania. Pink Ling is found in open waters on the continental shelf and upper slopes to 800m, often buried in holes on soft bottoms. It is mainly caught off the southeastern coast by trawlers, as well as using bottom-set longlines, mesh nets, traps and droplines. Rock Ling are found closer to shore, with juveniles in estuaries on sand and among seagrass, on the inner continental shelf to 60m, mainly in caves and under ledges. It is caught in small quantities, mainly off the southeastern coast, by Rocklobster pots, gillnets and Danish seines. Rock Ling is endemic to Australia.
Season
Available year round.
Size and Weight
Pink Ling is commonly 600g-4.5kg and 50-90cm, but can grow to 20kg and 160cm. The smaller Rock Ling is typically 700g-2.2kg and 45-75cm, but can grow to 9kg and 120cm.
Price
Medium-high priced.
Relations
Assfish, Australian Cusk, Chameleon Cusk (and other Cusks), Tusk, and Codfish (Blue Grenadier, Ribaldo, Southern Hake, Southern Rock Cod).
To Buy
Rarely seen whole, as it is quite an unattractive fish coated in a thick layer of mucous; usually sold as skinless, boneless fillets and occasionally as trunks (headless), cutlets or steaks. In cutlets, steaks and fillets, look for pale pink-white (Pink) or white (Rock), firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. Rock Ling is more common in Melbourne, with Pink Ling more popular in Sydney.
To Store
Wrap whole fish (gilled and gutted), fillets, cutlets or steaks in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets, cutlets or steaks for up to 3 months below -18ºC.
To Cook
Average yield is 45%. Has a mild flavour, low oiliness and moist, firm flesh (Rock Ling being softer than Pink Ling), with dense, large flakes and few bones. The centre bone of cutlets can be removed and a filling placed in the cavity.
Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke. Fillets are thin and, to protect them when barbecuing or grilling, best wrapped in foil or banana leaves. Cutlets and steaks are thicker. Because of its moistness, it works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.
Goes Well With
Butter, chilli, citrus, garlic, herbs (dill, parsley, tarragon, thyme), olive oil.
Alternatives
Angel Shark, Barramundi, Blue-eye Trevalla, Coral Trout, Gemfish.
Imports
Chilled and frozen fillets, and frozen trunks, of Pink Ling are imported from New Zealand (where it is sometimes called Hoka or Hokarari).
Recipes