Ling are mainly caught around the southern half of the South Island and the Campbell Rise. Slender and eel like, ling have no real tail and live at depths of 200 to 800 metres.
They have a firm texture and white flesh that holds its shape when cooked. Ling can be baked, barbequed, poached, smoked, steamed, fried or added to casseroles, soup or chowder.
NZ: Kingklip, Northern LingCIS: Tchornyi KongrioFR: AbadècheJP: AshiroKR: Hong Maegi
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