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Species Index

Pink Ling

Where Caught

  • Dotted line Found
  • Solid line Found and caught

Map of Australia showing where Pink Ling are found and caught.

When Caught

Year round

Important Features

Wild/Farmed
Wild
Habitat
Saltwater and estuarine, Pink ling is caught in open water. Rock ling is found further inshore, sometimes in estuaries.
Recovery Rate
Skinless fillets: 45% from whole ling (gilled and gutted)

Pink Ling Research

FRDC provides a comprehensive search of the latest research papers and images on Pink Ling

Remarks

Pink ling is often incorrectly sold as rock ling in Melbourne. The dis-tinguishing features to look for are the colour of the skin (orange or pink in pink ling and grey or white with darker mottling in rock ling) and the length of the lower jaw (extending to or just beyond the eye in pink ling and extending well behind the eye in rock ling).

Imports

New Zealand:
chilled or frozen fillets, and frozen headed and gutted

Common Size

50-90cm

Overseas Names

D: Leng; J: kingu, ringu; NZ: hokarari, ling; USA: Australian rockling; ZA: kingklip; General: beardy, kingklip

Grading

1) Whole

2) New Zealand ling fillets

Pink Ling (Genypterus blacodes)

Photograph by Don Tuma & Thor Carter

Pink Ling fillet

Pink Ling (sample)

Nutrition Facts

per 100g of raw product

Kilojoules382 (91 calories)
Cholesterol22mg
Sodium142*mg
Total fat (oil)0.5g
Saturated fat31% of total fat
Monounsaturated fat24% of total fat
Polyunsaturated fat45% of total fat
Omega-3, EPA16mg
Omega-3, DHA91mg
Omega-6, AA14mg

Cooking Ideas

BakeBoilDeep Fry
Grill/barbecuePoachRaw
RoeRoe & MilkSalted
Shallow FrySmokeSteam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking.

They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs.

Creole, cajun or dusted with blackened spices are suitable styles for cooking ling.

Because of its moistness, ling is ideal for purČeing and making into mousselines, terrines or the Thai fish cakes suggested by Andrew Blake of Blakes Restaurant in Victoria. Alternatively, to exploit the firmness of the flesh, slice into strips and plait with salmon or trout, poach in a good court bouillon and serve with a light citrus meuniĖre.

Ling is also well regarded as a smoked product.

Flavour
Mild to medium
Oiliness
Low
Moisture
Moist
Texture
Firm, Dense, large flakes
Flesh Colour
White
Thickness
Thin fillets, but usually available as medium or thick steaks
Bones
Few bones
Price
Lings are medium- to high-priced finfish.

Suggested Wines

Ling requires a wine that will not overpower the mild flavour, such as a cool climate riesling.

Complement the spicy flavour of Andrew Blake s Thai fish cakes with a sparkling red.

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