Ok... guy's
For some strange reason I have been catching alot of ling in the shack this year. Normally, I put them back down the hole. I heard from some people that they love to eat em...
I am wondering if they are good to eat and how do you cook em....?
Priorguy!
Ling or not to Ling.....that's the Q
-
bucketmouth
- Gold Participant
- Posts: 1685
- Joined: Tue Sep 07, 2004 4:26 pm
- Location: Russell
- Contact:
I stole these off of Ice Shanty... I've never eaten a ling but hear they're quite good...
http://www.iceshanty.com/ice_fishing/in ... ic=44248.0
http://www.iceshanty.com/ice_fishing/in ... ic=22723.0
http://www.iceshanty.com/ice_fishing/in ... ic=44248.0
http://www.iceshanty.com/ice_fishing/in ... ic=22723.0
Tastes like chicken... 
-
troutnmuskiehunter
- Diamond Participant
- Posts: 3131
- Joined: Wed Feb 28, 2007 11:30 am
Hey Kenny.....I've never tasted them but I have a friend that says Ling tastes like lobster...he boils them in water and dips them in garlic butter...here's what he told me. Basically he does it the same way you clean any other fish.
Run your filleting knife down the back, and cut towards the ribs. Cut all the way to the end of the stomach. You will be able to see when there is no more meat on the ribs then cut through the skin where the anal hole is and then take the tail meat off just like any other fish. The skin as well. There may be a few y bones left, just cut them out or if they're big enough pull them out with needle nose pliers.
Cut the meat into chunks throw it in a pot of boiling water for 4-5 minutes and eat! The meat will turn white when ready and then dip the cooked chunks in garlic butter...
Steve
Run your filleting knife down the back, and cut towards the ribs. Cut all the way to the end of the stomach. You will be able to see when there is no more meat on the ribs then cut through the skin where the anal hole is and then take the tail meat off just like any other fish. The skin as well. There may be a few y bones left, just cut them out or if they're big enough pull them out with needle nose pliers.
Cut the meat into chunks throw it in a pot of boiling water for 4-5 minutes and eat! The meat will turn white when ready and then dip the cooked chunks in garlic butter...
Steve
Strong tasting fish, like cod, but more like catfish in texture. Best cooked boiled for 3 minutes (no more no less) and then dipped in butter/garlic/cheyenne. I pull the skin off like a catfish and then the meat almost falls off the bones, just cut down along the back and along the sides of the tail like any other fish. Don't eat the belly meat, I hear it's high in heavy metals so just from the lateral line up.
-
troutnmuskiehunter
- Diamond Participant
- Posts: 3131
- Joined: Wed Feb 28, 2007 11:30 am
Hey Ken...I hope to be fishing all day Sunday....I'm tryin to get rid of this miserable cold I picked up a couple of days ago....But it's only Thursday so i should be good to GO by the weekend....there might be a few other lads from F-H that'll show up as well....send me a pm and I'll give you my cell# 
If anyone else wants to come out let me know and I'll give directions...
If anyone else wants to come out let me know and I'll give directions...
My buddies got one out on the water during the weekend... i heard that it tastes like lobster aswell... so being a big fan of lobster i was gladly willing to try it out... it'd be a heck of alot cheaper... lol... anyways i am looking forward to the day i eat it... and once i do i'll let everyone know how it tasted and how i cooked it... should be good
Jason
Jason
Ling
Wow this topic comes up every season. For and FYI, they tried to comercially sell Ling Cod years ago....The idea failed, that should tell you something. They stink to high hell to boot (grab one and your hand will stink for day's)
! But hey, eat all you can as they compete with Walleye population for food as well as eat their young/eggs. I would kill them and toss them out onto the ice, but that's to emmoral for me (not to mention illegal)
Keep'em all, but if I'm going to eat a lobster, I'll hit Lapoint's!
! But hey, eat all you can as they compete with Walleye population for food as well as eat their young/eggs. I would kill them and toss them out onto the ice, but that's to emmoral for me (not to mention illegal)
Keep'em all, but if I'm going to eat a lobster, I'll hit Lapoint's!
-
Bass Addict
- Diamond Participant
- Posts: 4536
- Joined: Sun Sep 30, 2007 4:47 pm
- Location: I'm keeping an EYE on Fish-Hawk
Hi Guys
I find them extremely hard to clean. It seem very easy to punture there stomach and soil the fillets with green gunk. One trick that helps is to put a nail through a board and then stick the head of the fish through the nail.
This makes it easier to pull the skin off with pliers.
I used to see people stack lings up on the ice like cord wood in Alberta. Next day they would be gone. Either the loclal pig farmer would get them or coyotes and wolves.
Steve
I find them extremely hard to clean. It seem very easy to punture there stomach and soil the fillets with green gunk. One trick that helps is to put a nail through a board and then stick the head of the fish through the nail.
This makes it easier to pull the skin off with pliers.
I used to see people stack lings up on the ice like cord wood in Alberta. Next day they would be gone. Either the loclal pig farmer would get them or coyotes and wolves.
Steve
Hey JasonB, I've froze them before but advise against it, best to eat fresh or else it becomes really fishy, but, if you like cod you might not find it too strong.
For cleaning though, I thought they were fairly easy, way better than cleaning a pike, there is a video on fishontario of how to clean them...it's pretty simple and you don't have to pull the skin off if you don't want.
For cleaning though, I thought they were fairly easy, way better than cleaning a pike, there is a video on fishontario of how to clean them...it's pretty simple and you don't have to pull the skin off if you don't want.