This eel-like looking fish has densely mottled dark grey and white skin. 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, close to shore (with juveniles in estuaries on sand and among seagrass), on the inner continental shelf to 60m, mainly in caves and under ledges. It is caught in small quantities, mainly off the south-eastern coast, by Rock Lobster pots, gillnets and Danish seines and is endemic to Australia.

DIVE DEEPER

COMMERCIAL NAME

Rock Ling

Method of Capture

Region

Other names

Beardy, Kingclip, Ling.

Scientific Family

Ophidiidae (Cusk Eels).

Seasonality

Available year round.

Size

Typically 700g-2.2kg and 45-75cm, but can grow to 9kg and 120cm.

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 layer of mucous; usually sold as skinless, boneless fillets and occasionally as trunks (headless), cutlets or steaks.In cutlets, steaks and fillets, look for white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.It is more common in Melbourne, with the related Pink Ling more common in Sydney.

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, medium 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.

Flavour pairings

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

IMPORTS

Chilled and frozen fillets, and frozen trunks, of Pink Ling are imported from New Zealand (where it is 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.