Lingcod are some of the most sought after sport fish on the Pacific coast of the United States. They are neither a “ling”, a colloquial name given to some bottom dwelling fish in Atlantic waters, nor a “cod”. According to NOAA’s FishWatch, Lingcod are actually members of the Pacific greenling (no relation to aforementioned “ling”) family Hexagrammidae.
Lingcod have the reputation as some of the stupidest fish on the reef. Divers have been known to swim up and spike them in their skulls with spears as the curious fish protrude from rocky caverns. Any angler can catch one with a shiny lure kept on the bottom. Lingcod are like the jewelry thieves of the sea.
They do, much like a true cod, possess firm tasty meat that while often green colored when raw, turns brilliantly white when cooked. It appears to be the perfect table fare.
Here is where most experienced fishermen’s opinions will differ. Discerning seafood fans and foodies have no problem shelling out $13.99 for the fresh local Lingcod at the market, but fishermen always have wildly skewed view of the quality of its meat.
I once worked with a Captain who insisted the best way to cook lingcod was on a cedar plank until the wood was charred; then, toss out the lingcod and eat the board.
Others, like Nick Mendoza, long-time sport and commercial fisherman from Morro Bay, have a more balanced opinion.
“They’re great. Its has a firm, flaky texture that can hold up on the barbeque if you leave the skin on,” Mendoza said. He isn’t without some reservation though.
“I don’t eat the big ones,” Mendoza said. “They get to be gritty.”
What is your opinion on lingcod? Take a second to answer the poll below. If you haven’t had it yet, go out and catch one, it’s not that hard. If you’re in San Luis Obispo county, call these folks, they’ll get you out fishing; Virg’s Landing Sportfishing.
Modern Seafarers on the Central Coast 