This eel-like looking fish has mottled orangey-pink skin (fish from deeper waters tending to be more pink than orange).Available wild-caught, it is a bottom-dwelling marine fish found along the southern coast of Australia, from Perth to Port Macquarie including Bass Strait and around Tasmania, in open waters on the continental shelf and upper slopes to 800m, often buried in holes on soft bottoms. It is mainly caught off the south-eastern coast by trawlers, as well as using bottom-set longlines, mesh nets, traps and droplines.

DIVE DEEPER

COMMERCIAL NAME

Pink Ling

Method of Capture

Region

Other names

Kingclip, Ling.

Scientific Family

Ophidiidae (Cusk Eels).

Seasonality

Available year round.

Size

Commonly 600g-4.5kg and 50-90cm, but can grow to 20kg and 160cm.

Price range

Medium-high priced.

Alternative Species

Angel Shark, Barramundi, Blue-eye Trevalla, Coral Trout, Gemfish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Rarely seen whole, as it is quite an unattractive fish coated in a thick layer of mucous; usually sold as skinless, boneless fillets and occasionally as trunks (headless), cutlets or steaks. In cutlets, steaks and fillets look for pale pink-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Wrap whole fish (gilled and gutted), fillets, cutlets or steaks in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets, cutlets or steaks for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 45%. Has a mild flavour, low oiliness and moist, firm flesh, with dense, large flakes and few bones. The centre bone of cutlets can be removed and a filling placed in the cavity.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke. Thin fillets are best wrapped in foil or banana leaves if baking or barbecuing, to prevent them drying out. Because of its moistness, it works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Butter, chilli, citrus, garlic, herbs (dill, parsley, French tarragon, thyme), olive oil.

IMPORTS

Chilled and frozen fillets, and frozen trunks, are imported from New Zealand (where it is sometimes called Hoka or Hokarari).

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.