Ling Genypterus blacodes

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.

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Nutritional Information
PER 100g
Energy kJ/100g 333
Protein (g) 18.7
Total Fat (g) 0.4
Saturated Fat (g) 0.1
Carbohydrate (g) 0.2
Sugars (g) 0.2
Sodium mg/100g 130

  • WHERE WE CATCH

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  • AVAILABILITY

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Also known as

NZ: Kingklip, Northern Ling
CIS: Tchornyi Kongrio
FR: Abadèche
JP: Ashiro
KR: Hong Maegi

Nutritional Information
PER 100g
Energy kJ/100g 333
Protein (g) 18.7
Total Fat (g) 0.4
Saturated Fat (g) 0.1
Carbohydrate (g) 0.2
Sugars (g) 0.2
Sodium mg/100g 130

Recipes

From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!