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Ling are a versatile, firm flesh fish and regarded as very good eating.
Ling are widespread around New Zealand but mainly caught by trawl or longline around the bottom of the South Island, and over the Campbell Rise.
The Marine Stewardship Council eco-label assures you that our Ling reflects sustainable fishing at its finest. It means that our fish stocks are healthy, we don't damage the eco-system and there is ongoing effective management of Ling Fisheries.Download fact sheet
Ling is a member of the Ophidiidae family (Cusk Eels).
Ling is a eel-like fish, with orange-pink markings above and irregular, pale bar like markings and blotching give the fish a mottled appearance.
The fillets are firm and boneless making Ling a versatile cooking option.
Ling has been certified as sustainable by the Marine Stewardship Council, the global gold standard for sustainability since September 2014.
Ling is also managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Ling lives mainly in the middle water at depths from 200-800 metres and can be caught all around New Zealand, specifically around the bottom of the South island and over the Campbell Rise.
Ling fillets are boneless, firm and versatile. They can be cooked in practically every way including baked, fried, barbecued, casseroles, curries, poached, smoked, steamed, soup/chowder. It is also a great option to serve raw as sashimi.