This fish has a long slender body with a bronze tint, greenish-brown marks, and a white belly. It can grow up to 1.5 metres long, but is usually only available as fillets and is often salted and dried. It has firm textured flesh and a good flavour, which takes strong flavours well. Also look out for tusk, a relative of ling with similar characteristics.
Here are some of the latest recipes for this particular species of fish.
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