Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are great tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices are also suitable styles for cooking ling. Because of its moistness, ling is ideal for pureeing and making into a mousseline, terrines or the Thai fish cakes .
Ling is a popular choice for restaurants and cafes and is distributed in a 6.8 kg carton.