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Frozen vacuum packed fillet portions. Boneless, skinless, sushi grade.
Wild caught.
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.
