← Field Guide
Pink Ling
Genypterus blacodes
Firm, large-flake white fillets that hold beautifully in stews and pies.
Year-round, quota managed
From boat to bench
Pink ling are taken in deep water by quota-managed longliners and demersal trawlers across Bass Strait and the southern shelf. The deep, cold water gives the flesh its dense, large-flake texture — ideal for slow cooking.
Health benefit
Light, lean protein rich in selenium and omega-3 fats for cardiovascular health.
Easy Recipe
Ling, Leek & Potato Chowder
Serves 4·35 minutes
Ingredients
- 500g pink ling, cut into chunks
- 2 leeks, sliced
- 3 potatoes, diced
- 500ml fish or chicken stock
- 200ml cream, fresh parsley
Method
- 01Sweat the leeks in butter until soft.
- 02Add potatoes and stock, simmer 15 minutes.
- 03Drop in the ling and cream, simmer gently 5 minutes.
- 04Season, scatter with parsley and serve with crusty bread.
