A local delicacy!
Origin: West Coast
Seasonality: Year Round. Random
Notes: Skin on filet.
Lingcod is actually neither a cod nor a ling but a Pacific Greenling. However, the misnomer has stuck. The flesh is mild in flavor and high in oil content with a medium-firm and flaky texture.
Raw lingcod flesh can be slightly or bright blue. This is completely normal and the flesh turns white when cooked and has no discernible difference in flavor.