Frozen vacuum packed fillet portions. Boneless, skinless, sushi grade.
Wild caught out of Port Hardy, BC in June 2021 by vessel Free Enterprise. Boneless, skinless and sushi grade.
One method we love: Roasted Lingcod with Olives, Fennel and Mussel Sauce:
Ingredients:
Lingcod
Mild green olives (Castlevetrano or Halkidiki)
Fennel, sliced
Garlic, roasted
Aleppo pepper
Lemon peel
White wine
Olive oil
Mussel sauce
Method:
1. Reduce wine by ½.
2. Mix everything together
3. Gently roast.
4. Finish with more mussel sauce.
