Genypterus blacodes[two_third]Pink Ling inhabit the Southwest Pacific waters of New Zealand and temperate waters of Australia and have also been recorded from South America. They are usually present in the continental shelf and slope waters up to 800 metres, being mainly found in waters between 300m to 500m.
The New Zealand Ling fishery is in primary assessment from the Marine Stewardship Council (MSC) to reach full environmental sustainable certification. Full certification is expected for this fishery by the end of 2011. The New Zealand Ministry of Fisheries and the Deepwater Group are working in partnership, to better manage deep water fisheries.
The Pacific and European Ling have proven to be popular species for home cooks and restaurant chefs alike because of the thickness of the fillet. When cooked, Ling stays firm, bright white and holds its shape well.[/two_third] [one_third last]TOM SAYS:They are lovely tasting fishes that can be used for a variety of strong tasting cuisines and are well suited to grilling, frying, barbecuing and baking. The Ling fillet works brilliantly in an aromatic Asian curry or a fish stew. At Fish & Co. a favourite Ling dish on the menu is a piece of fillet marinated with pomegranate molasses (a sticky sweet and sour syrup made from reduced pomegranate juice) and a combination of Middle Eastern herbs and spices. The Ling fillet is roasted and served with a toasted bread fatoush salad and seasoned with sumac.[/one_third]