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Frozen vacuum packed fillet portions. Boneless, skinless, sushi grade.
Boneless, skinless and sushi grade.
One method we love: Roasted Lingcod with Olives, Fennel and Mussel Sauce:
Mild green olives (Castlevetrano or Halkidiki)
1. Reduce wine by ½.
2. Mix everything together
3. Gently roast.
4. Finish with more mussel sauce.