Wild Caught

Pink Ling continues to grow in popularity, thanks to exposure on MasterChef and My Kitchen Rules. It is an ideal fish for the novice cook, as it's easy to grill, bake and fry without fear of overcooking or ruining the flavour. Caught largely along the East Coast of Tasmania, however it may also come from further North in Victoria or New South Wales. 
Ling makes great fish fingers for the kids, and even better ones for the parents! It's also excellent for the barbecue, as it will hold together on the hotplate.
Pink Ling is covered by the Australian Government quota system and is therefore a sustainable fishery, managed in accordance with the world's best practice. It is available all year round (weather permitting).
  

SCIENTIFIC NAME:
Genypterus blacodes

KNOWN AS:
Pink Ling

ORIGIN:
Anywhere off the Continental Shelf, from NSW/QLD border down to Southern Tasmania. Caught mainly using bottom-set long-lines and by trawlers.

CHARACTERISTICS:
Firm
Oily
Moist
Orangey-pink flesh
Robust, distinctive flavour.

GOOD FOR:
Grilling/BBQ
Frying
Sashimi
Steaming and Poaching
Crumbing and Battering
Stir-Fry/Pasta
Boiling