Looking for a delicious low-calorie, high protein option? Start with this wild-caught, sashimi grade BC lingcod. If you're not familiar with lingcod, it's a mild tasting fish with a firm, almost dense texture.

COOKING TIP: Baking or pan-searing is the way to go with lingcod. You can keep it simple by cooking it on the pan with some brown butter and then top it with fresh parsley. Or go a bit heavier by baking it in the oven and then covering it with a creamy garlic sauce and some capers. PS. You'll know it's ready when it flakes easily with a fork.

Due to the nature of seafood, many products cannot be vacuum-sealed.