and why it is important
A ling (or lingcod, Ophiodon elongates) is an important fish species found off the western coast of North America, specifically off of Washington, Alaska and British Columbia. The ling is related to the rockfish and belongs to the greenling family. Its scientific name Ophiodon elongata references the greenlings’ name and tells us that the lingcod has a long body in comparison to some of its siblings.
The look of a ling varies depending on which maturity stage they are in. Juvenile lings have five to six dorsal fins, usually with a dark stripe running down their back, and a lighter white stomach. As they mature, this stripe disappears, their trunk and head become wider, and they develop a chin barbell. Lings typically grow to around 3 feet, with some reaching up to 5 feet, and weigh up to 50 pounds, making them one of the largest fish species in inshore waters.
Lings are carnivorous and opportunistic hunters, eating a variety of smaller fish and invertebrates, including squid, shrimp and crabs, as well as carrion when it is available. They are thought to be one of the longest-living species of fish, with a lifespan of upwards of 84 years in some instances. This means that they can reach a pretty old age before they produce young, which makes their population numbers hard to track, though there is evidence of decline.
Their importance to the region is not just a matter of population control, however — lings have a significant role in balancing the oceanic ecosystem. Lings serve as a key species on the lower trophic levels, feasting on their prey and keeping the populations of their prey in check. They also consume large amounts of smaller fish, which helps control the overall fish populations and keeps those smaller fish from outcompeting and overrunning the ecosystem. Their presence is also beneficial to the higher trophic level species since they provide food for bigger fish and mammals alike.
Another important role of lings is as a food source for humans. Ling cod have been a part of the broader Pacific Northwest diet for centuries. Today, ling cod is popular among a variety of seafood connoisseurs because of its mild and flaky flesh. In addition to being eaten in fresh and cooked forms, ling cod is also ground and used to make popular fish products like fish cakes and fish sticks.
The health benefits of lings cannot be overlooked either. While they are high in fat, the fats are primarily of the polyunsaturated variety, and, as such, contain heart-healthy Omega-3 fatty acids. Moreover, lings are a good source of selenium which is known to reduce inflammation and contain essential vitamins and minerals, such as iron and magnesium.
The importance of lings to the Pacific Northwest ecosystem and economy cannot be understated. Their unique physical characteristics, dietary preferences, and nutrient-rich flesh make them major players in the balance of their marine environment, as well as popular staples in many local diets. Through sound fishing management and protection, we can ensure that the lings of the Pacific Northwest will survive and reap their ecological and economic benefits for generations to come.
The Journey of a Ling from the Lake to Your Dinner Plate
The delicious ling fish is a popular entrée on many dinner plates, with its delicate, mild flavor and flaky texture making it a favorite among fish lovers. But before it’s ready to be cooked and served, the ling goes through a long journey that begins out in a lake or in the ocean and ends up in a boat, a processing plant, and then eventually at your dinner table.
In this blog post, we’ll take a closer look at the steps in this journey and the science behind them, from the ling's initial life in the lake or in the ocean all the way to your dinner plate.
From the Lake to the Catch
Lings spend their lives in cold, freshwater wells or the ocean, depending on their species. The temperature of the water determines the size of the ling, with colder temperatures resulting in larger lings. The lings feed mostly on smaller fish, insects, worms, and other aquatic creatures.
When lings are ready to be caught, commercial fishermen usually use trawling mechanisms, including bottom trawls, which they drag near the seabed, or midwater traws, which are moved through the midwater zone of the ocean, to capture lings. These techniques require big and powerful vessels, as well as a large number of crew members. Once the lings are caught, they must be handled carefully and brought to the processing plant quickly to avoid them decomposing.
The Processing Plant
After the lings are caught, they're processed at the plant. This is where the lings are inspected and any that are not suitable for sale are discarded. The processing teams then grade the lings according to size, weight, color, and texture. These lings are then placed in trays according to their grade, with the highest grade being “Grade A.” Grade A lings are usually used for sushi or high-end restaurant meals, while lower-grade lings are usually used in retail stores or low-end restaurants.
The lings are then placed in a cooling tank, which helps reduce their temperature from around 8 degrees Celsius to 4 degrees Celsius, thus allowing them to remain in peak condition for a longer period of time. Finally, the lings are frozen to 0.4 degrees Celsius, which helps maintain their freshness and extend the shelf life. This process is critical, as the lings can only last a few days at room temperature.
Packaging and Distribution
Once they've been chilled and frozen, the lings are then packed into cartons. Here, different types of packaging material are used to ensure that the lings are properly sealed and remain well-preserved during transit. The cartons are then usually labeled with the country of origin and any other relevant information.
The packaged lings are then sent to distributors, who will then transport them to retailers and restaurants. These distributors use vehicles for delivery and have strategically routed delivery systems to ensure that the lings are delivered within three days after leaving the processing plant. The vehicle also ensures that the lings remain cold and maintain freshness.
Retailers and Restaurants
Once the lings arrive at the retailers and restaurants, they are immediately stored in a temperature-controlled environment. This helps the lings remain in optimal condition and ensures that they remain fresh when they are purchased by customers.
From the Store to Your Dinner Plate
Now, it’s finally time for the lings to make their way to your dinner plate! As soon as you purchase the ling from the store, you should immediately refrigerate it to keep it as fresh as possible. Before cooking it, you should inspect the ling for any signs of spoilage, discoloration, or off-odors. If you find any, you should discard the ling immediately.
When you’re ready to cook the ling, there are various ways to prepare it. The most popular way is to pan-fry the ling, which helps bring out its mild flavor and flaky texture. You can also bake or steam the ling, which is a healthier option as it helps remove any excess fat from the ling and allows you to enjoy its fresh flavor.
Conclusion
Throughout its long journey, the ling has gone through a lot, from being fished in the lake or in the ocean, to being processed at the plant, to being shipped to restaurants and retailers, and finally to being cooked and served at your dinner table. This long journey helps ensure that the lings are kept in peak condition and remain fresh and delicious.
No matter how you decide to prepare your ling, it’s important to remember to handle it properly and cook it correctly so that you and your family can enjoy the delicate flavor and flaky texture of this wonderful fish.
Vitamin A | 0.035 mg | |
Vitamin B1 | 0.13 mg | |
Vitamin B2 | 0.23 mg | |
Vitamin B3 | 0.0028 grams | |
Vitamin B5 | 0.37 mg | |
Vitamin B6 | 0.35 mg | |
Vitamin B9 | 0.008 mg | |
Vitamin B12 | 0.65 ug |
Calcium | 0.044 grams |
Daily Value 1.3 g
|
Iron | 0.83 mg |
Daily Value 0.018 g
|
Magnesium | 0.081 grams |
Daily Value 0.4 g
|
Phosphorus | 0.254 grams |
Daily Value 1.25 g
|
Potassium | 0.486 grams |
Daily Value 4.7 g
|
Sodium | 0.173 grams |
Daily Value 2.3 g
|
Zinc | 0.001 grams |
Daily Value 0.011 g
|
Copper | 0.14 mg |
Daily Value 0.9 mg
|
Manganese | 0.04 mg |
Daily Value 0.0023 g
|
Selenium | 0.0468 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.273 grams | |
Threonine | 1.067 grams | |
Isoleucine | 1.122 grams | |
Leucine | 1.979 grams | |
Lysine | 2.236 grams | |
Methionine | 0.721 grams | |
Cystine | 0.261 grams | |
Phenylalanine | 0.95 grams | |
Tyrosine | 0.822 grams | |
Valine | 1.254 grams | |
Arginine | 1.457 grams | |
Histidine | 0.717 grams | |
Alanine | 1.472 grams | |
Aspartic Acid | 2.493 grams | |
Glutamic Acid | 3.634 grams | |
Glycine | 1.169 grams | |
Proline | 0.861 grams | |
Serine | 0.993 grams |
Total Sugars | 0.131141 grams |
per 100g
|
Cholesterol | 0.05 grams |
|
Total Sterols: | 0.05 g |