You know how there are some things in this world that, for some reason, unanimously earn a certain one-notch-above-the-norm status? Like when you hear an actor described as "an actor's actor." Or when someone says about a restaurant, "that's where all the chefs go." Well, this is exactly how I feel about one particular species of Pacific white fish — lingcod — which I (and many others, as you'll hear from my story below) view as the unofficial fish of the seafood connoisseur.
Some of you might have heard this little anecdote before, but I think it bears repeating for new members, especially those for whom lingcod is new. One sunny afternoon while visiting Seattle, my husband Arron (WAC founder/CEO) and I attended a business lunch at a renowned seafood spot with a small group of industry execs. Menus flapped open as hungry eyes perused their tall, laminated pages, while business banter and pleasantries made their way across the dark wood table along with fresh packs of oyster crackers. Then, as if cued by Poseidon himself, each of those executives snapped their menu closed, a flash of certainty clear on each of their expressions. And I learned at that moment that when lingcod is on the menu, the decision of what to order is already made.
Of course, I had to follow suit. I needed to understand what could possibly be so special about what seemed to be just another species of Pacific white fish. But when my entree arrived, after biting into a chunk of perfectly beer-battered lingcod dipped into a tartar sauce suitable for the aforementioned Poseidon, it became evident that lingcod would earn instant classic status in my own repertoire of fish.
Beyond being absolutely delicious, this was a species that — with its unique dance of nuance — made me think: it was mild but not without distinctive flavor. Firm but at once delicate. A fish that stands up to heat like Pacific halibut, as tender as Pacific cod, and as satisfying as sockeye — with a flavor all its own. The multi-hyphenate of the Alaskan species.
And so began my love affair with lingcod, the fish of the aficionado, an unexpected surprise and new addition to the types of seafood meals I love to cook. I already had years of experience with all the old favorites — wild salmon, Pacific halibut and Pacific cod — but with the inclusion of lingcod to my seafood-verse came a new element for menu variety, dynamism and optionality. And I found, as I hope you will, that once you grasp the basics of wild-caught Alaskan seafood, you can start to really appreciate the subtleties between each fish.
That all said, here are some of my favorite lingcod recipes:
- Creamy Lingcod Gratin with Crispy Breadcrumb Topping — If you're the type that enjoys endless compliments on the masterfulness of your dinner parties, bookmark this gem for all forthcoming holiday gatherings. It's a comfort food dish made elegant, with the juxtaposition of delicate lingcod and creamy gratin crumble.
- Pan-Seared Lingcod with Garlic, Citrus, and Herbs — A no-nonsense approach that is as flavor-forward as it is easy to pull together. The aromatics of the herbs against the zesty citrus and garlic punch bring the fish to the fullest expression of its flavor.
- Creamy, Garlicky Lingcod or Pacific Halibut en Papillote — Here's another host-y recipe that never fails. Cooking fish "en papillote" is an exquisite way to harness flavor, as the various elements (in this case garlic and luscious cream) have no choice but to commingle.
- Extra Crispy Air Fryer Fish Sticks with White Fish — A multi-generational favorite, perfect for a family meal after a long work/school day. And they're great on their own, or as the flaky-crispy filling for your next batch of fish tacos.
The best part is that you can now add this delicious and adaptable fish to your next box, thereby expanding your own variety of delicious, wild-caught Alaskan seafood.
Now you know. Lingcod. Your new favorite. You're very welcome.
And in the spirit of newness, lastly I’d like to wish all those who celebrate Rosh Hashanah a Shana Tova and blessings for a sweet, healthy and happy new year.
Live Wild!
Monica
Pictured above: An effortlessly flake-able fillet of lingcod, beneath a golden crust of chive-flecked breadcrumbs.
