Lingcod is not a cod--technically, it's a greenling. Somewhere in between a halibut, Pacific cod, and sablefish, lingcod is the definition of versatile when it comes to preparation. When customers ask for cod, we direct them to our lingcod. When customers are looking for a less expensive alternative to halibut, lingcod is also top of mind. We bet if we did a blind test asking customers to identify the halibut and the lingcod, most customers would not be able to identify each of the fish. Each portion is six to eight ounces and individually vacuum-sealed. All of the recipes we have designated for rockfish here can be modified to include lingcod and work beautifully. This lingcod with tomato and orange recipe is really unique and worth a try, too. But let your imagination run wild. It's such a versatile fish and so good that it should be in your weekly dinner rotation for sure. A super easy and delicious weeknight meal can be made as follows: Soak lingcod fillet in a brine of 4 cups water and 2 tablespoons salt for 30 minutes after thawing. Pan fry in a little butter both sides for 2-3 minutes each. Top with bread crumbs and parmesan and bake at 400 F for 14 to 16 minutes. Serve with veggies of choice. Easy, delicious, this recipe above is a game-changer for a deeply satisfying weeknight meal. There should between 12 and 15 portions per 5-pound box.
