Ling | Good Fish Guide | The consumer guide to sustainable seafood

Common name - Ling

Scientific name - Molva molva

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Consumer Information

Ling is the largest member of the cod family and is similar in taste to cod having white, non-oily flesh with a firm texture. It is also particularly good for salting. Interestingly, in Norway they dry ling (or cod) for weeks, soak it in water then steep it in a corrosive alkaline substance called lye then cook it. It's a big hit on the Scandinavian Christmas dinner table and known as Lutefisk!!

Summary

Ling is found in both shallow coastal waters and the deep sea. Although more resilient to fishing than other deepwater species, when occurring in deep water, it often occupies habitats which are vulnerable to the impacts of trawling. Also other more vulnerable fish species are taken as bycatch in ling fisheries, which can have detrimental effects on the deep sea ecosystem. In general there is very little formal or analytical stock assessment for the species and scientific advice for ling in the Northeast Atlantic is to constrain catches. Current management measures are not deemed sufficient to restore abundance or achieve maximum sustainable yield. Hand and longline caught fish is the more sustainable choice. Avoid ling taken in deepsea trawl fisheries.

Alternatives

(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)

No alternatives found.

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