We have to admit that the name Lingcod is not exactly accurate for this type of fish. Early settlers first named it Lingcod because of its similarity to European ling and its cod-like white, flaky texture when cooked. We call it Lingcod because, well, that’s what everyone else calls it and because Ophiodon elongatus doesn’t exactly roll off the tongue. Lingcod is mild-flavoured, tender (yet firm), and has a flaky texture of large flakes. It’s low in fat, high in protein and rich in essential nutrients like selenium, and vitamin B-12. It’s a great option for anyone trying to eat in a healthy yet satisfying way.

COOKING TIP: You could prepare this fish in many different ways but it truly excels as battered fish and chips. If you are looking for a lower-fat method, this fish really performs well when baked, poached, steamed or sautéed. You really can’t go wrong with this versatile fish.