Ling Fillets (Frozen, Skin-Off, Boneless)

Ling is a deep-water fish from cold southern seas, and one of the most reliable white fish you can keep in a freezer. Ours is snap frozen at ultra-low temperature soon after the catch, which is what keeps the flesh firm rather than watery once thawed.

The flesh is snow white and dense, with a large flake and a mild, slightly sweet taste. It holds together in the pan, in the oven and in a pot, so it works as well in a fish pie as it does as a plated fillet. Hand trimmed, skin off and boneless.

Why Choose Our Ling Fillets?

• Wild caught: from cold, unpolluted deep water.
• Snap frozen: frozen at ultra-low temperature straight after the catch, locking in flavour and nutrition.
• Skin off, boneless: hand trimmed, whole fillets, nothing to do before cooking.
• Holds together: dense flesh that will not collapse in a curry, a pie or a soup.
• Lean and nutritious: low in fat, high in protein, rich in Omega-3.

Cooking Methods:

• Pan fried or grilled: golden and crisp outside, tender and juicy through the middle.
• Steamed or in soup: keeps its own flavour, ideal for lighter eating.
• Baked: holds its shape whole, so it suits a tray bake with lemon and herbs.
• Western dishes: fish cakes, seafood pasta, fish pie.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, pat dry before cooking, and do not refreeze.

The white fish worth keeping in the freezer. Order now and have it delivered to your door.