Lingcod
Full Prep
A favorite species here at Hog Island, Lingcod holds a special place on West Coast fishing boats, menus, and tables. As the largest, most aggressive fish of the rocky, near-shore environment, anglers from ancient times to present love catching and eating this beautiful fish.
Tasting notes: They are prized for their firm, mild, cod-like meat and are prepared in a wide variety of methods from ceviche to fish tacos.
How they’re fished: Long-line caught, Lingcod is relatively abundant and the fishery is well managed.
Where they’re caught: Caught by small day boats in the water of British Columbia.
This packages includes a Lingcod filet
- Each filet weighs approx. 1 lb.
- Choose to add on more!
Add On Options Include
- Chipotle Bourbon Butter (8 oz.)
- Miso Nori Butter (4 oz.)
- Hog Island Saltworks (3 oz.)
- House Fish Stock (16 oz.)
- Fish ships cold with ice packs and should be refrigerated immediately upon arrival.
- Use within 5 days of the “packed on” date found on the product label.
- Fresh fish can be refrozen for later use. Previously frozen fish should not be refrozen — check your label for specifics.
To Serve
- Remove fish from packaging and pan fry, sauté, or cook using your favorite method.
- Try our recipe for Lingcod Sliders!
- Lingod – Allergen: Fish
- Chipotle Bourbon Butter – Butter, Garlic, Bourbon, Chipotle Chili in Adobo, Brown Sugar. Allergen: Dairy
- Miso Nori Butter – Butter, Seaweed, Miso, Ginger Root, Garlic. Allergens: Dairy, Soy
- Saltworks – Tomales Bay Sea Salt
- Fish Stock – Water, Celery, White Wine, Onion, Carrots, Leeks, Thyme, Black Pepper, Parsley, Bay Leaf, Fish Bones. Allergen: Fish
Tomales Bay's Legendary Oyster Company
Tomales Bay's Legendary Oyster Company
Hog Island Oyster Co., the Tomales Bay, California aquaculture pioneer behind sustainably farmed oysters harvested from some of the coldest, cleanest water on the West Coast, has been growing some of the country's most celebrated shellfish for over 40 years. Sweet, briny, and clean-tasting — the product of careful aquaculture, ideal conditions, and a family-run operation that has never taken shortcuts.
A James Beard Foundation Media Award nominee for their cookbook and a farm featured in National Geographic and the San Francisco Chronicle — Hog Island oysters are shipped nationwide on Goldbelly.
