A firm-flesh fish with a mild flavour that retains its shape well during cooking and is great for kids.
Wild caught in the deep, icy waters of New Zealand.
Pink Ling is available all year round. When purchasing, look for a fresh sea smell and firm, moist flesh with no brown markings.
- Due to the low oiliness and firm texture, Pink Ling is well suited to most cooking methods.
- The boneless fillet is perfect for stir-fries and curries.
Storing fish in direct contact with ice will cause it to break down. Instead remove the packaging and place fish on a plate or tray, cover with plastic wrap and refrigerate. Cook and eat within two days.