Ling Fillets Skin Off Bone Out 500g/Fresh

Out of stock
per 0.5 kg
The fillets can be pan-fried, sautéed, deep-fry, baked, steamed grilled or broiled.

Ling has the appearance of an eel wtih a large head. The skin is smooth and thick with fine scales. It has orange and pink markings on top which form bar like marks and blotches on the white skin, which gives it a mottled appearance.

Preparation: Ling flesh is tasty, versatile, firm and holds its shape well while cooking. They are large, moist and bone-free fillets that can be cooked in almost anyway. Often served raw or in wok cooking. 

Availability: Available year round subject to catch and availability.

Shelf life: Best consumed on arrival or within 3 days from receiving product.

Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.

Suggested wines: A fruity Chardonnay, will add an element of citrus and round out the flavour nicely. A medium-bodied Sauvignon Blanc will enhance the fish like a wedge of lemon and can offer good complementary flavours if you go with a herbacious variety.

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