Ling is a deep-water fish found in southern Australian waters and the North Atlantic. In Australia, pink ling is one of the most commercially important deep-sea species, valued by chefs and home cooks alike for its clean flavour and versatile flesh.
The meat is white to pale pink, firm enough to hold together during cooking, and breaks into large, satisfying flakes. It suits a wide range of preparations — pan-frying, baking, grilling, and poaching all work well. It’s a popular choice for fish and chips and is excellent in curries and stews where a fish that won’t fall apart is needed.
Ling is considered a sustainable choice in Australian fisheries when sourced from well-managed stocks, and it offers a good alternative to more heavily fished species like flake.
How it's made
Nutrition (per 100g)
1 fillet is about 193 g — roughly 170 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
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