Ling Head for Soup

This looks great. I'll have to try this. I myself just had the lingcod head cooked this weekend for the first time and it was excellent.


I brought a ling head home from the weekend and gave it to my brother to prep and cook.

It was heavy and there was a good amount of meat still on it.

He removed the the gills and cleaned it. We just rubbed it in a chili garlic oil, fish sauce, scallions and fried onion. I think it was baked for about 30 minutes at 450 degrees.

It was great and I'll definitely be eating this way again! It reminded of tasty, moist crab! Soo good.

Hell yeah, there's lots of good meat in the head/ribs/belly/frame.  That stuff is usually what I eat first after I clean a nice sized ling or cab.  Smaller rockfish often get steamed or fried whole, unless I need frames for crab bait.

 

He removed the the gills and cleaned it. We just rubbed it in a chili garlic oil, fish sauce, scallions and fried onion. I think it was baked for about 30 minutes at 450 degrees.

It was great and I'll definitely be eating this way again! It reminded of tasty, moist crab! Soo good.

I do the same, pretty much.  Get rid of red bits and gills, and give it a quick rinse.  Add butter, olive oil, or coconut oil, then add whatever seasoning you're feeling at the time.  Good with salt/pepper/thyme combo, a basic taco seasoning, garlic and/or onion +/- ginger etc... whatever you like.  I wrap mine in aluminum foil to keep all the moisture and juices inside, then toss 'em in the oven in a baking dish.   After picking it, there's always a nice pile of awesome meat to get at, or add to whatever (tacos, rice, soup.)

If I brought anything but whole fish home I’d get the boot. After my Albion adventure I brought home 3 nice lingcod, 1 canary rockfish, and 2 blue rockfish. I filleted the lings and then blanched the bones and head. The meat was scraped off the bones and molded into cakes then fried. Tamarind was added to the broth, along with a few of the cakes, and some vegetables.

Last night we had the canary fried whole.

I’ve caught 8 Halibut so far this year and 90% we have eaten as sashimi. The other 10% came off the blanched bones.

When you eat as sashimi, do you freeze it and then thaw it or just it eat within the first couple days?