Ingredient
Flavor: Lean, mild, firm.
Type
seafood
Peak Months
May
Season Window
Apr → Jun
Lean, mild, firm.
Fish and chips, roast, ceviche.
Keep cold; use within 2 days.
Phase: Off
Peak: May
Ling cod prepared with a variety of Pacific Northwest seasonal ingredients and fly fishing techniques.
This recipe for pan-seared lingcod features a zesty Parmesan crust, delivering tender, buttery fish fillets.
Baked cod recipe prepared with a lemon and garlic sauce, ready in just over 20 minutes.
Oven-roasted lingcod fillet seasoned with lemon, parsley, and a light touch of salt and pepper.
Seared wild-caught lingcod fillets served with a selection of fresh Pacific Northwest seasonal vegetables, prepared with simple cooking techniques.
Tender, flaky lingcod is pan-seared and finished on the grill, highlighting the fresh seafood flavor.
Grilled lingcod fillets seasoned with lemon-pepper and butter, cooked on a pellet grill.
A baked ling cod dish featuring bold Mediterranean flavors like olive oil, garlic, and tomatoes.
A seared lingcod fillet served with a fresh salad of foraged sea greens, mushrooms, and herbs from the Pacific Northwest.
Pan-seared lingcod served with a delicious lemon butter sauce, making it a quick and easy weeknight dinner.
This pan-seared lingcod recipe features the Pacific Northwest fish cooked in butter and oil, and topped with an easy lemon caper sauce.
