Ling Fillets Fresh.

Boneless.

TO COOK

 Has a mild flavour, low oiliness and moist, firm flesh, with dense, large flakes and few bones. The centre bone of cutlets can be removed and a filling placed in the cavity.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke. Thin fillets are best wrapped in foil or banana leaves if baking or barbecuing, to prevent them drying out. Because of its moistness, it works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

GOES WELL WITH

Butter, chilli, citrus, garlic, herbs (dill, parsley, French tarragon, thyme), olive oil.

PRODUCT OF NEW ZEALAND.