One time at a business lunch with a small group of seafood industry execs, I noticed an interesting thing. Not one, but at least three of them instantly perked up when they saw a certain whitefish listed as one of the specials, and promptly snapped their menus shut with a clear decisiveness — as if there could be no other choice knowing the specialness of that particular special.
That whitefish was wild-caught Alaskan lingcod, and while there wasn’t a single thing wrong with the cup of clam chowder that I’d (naively) ordered, a few years later I had the opportunity to taste the quietly famous lingcod for myself, and in that moment understood the perfectly succulent, not-to-be-ignored quality of this Alaskan fish.
Lingcod is mild in flavor and flakes into delicate but firm pieces that have a slightly meaty bite — a perfect choice for tacos and fish n’ chips, but just as optimal for a saucy pan-sear. A love at first bite kind of flavor and texture that truly explains why we actually sold out of it within hours of launch (our fastest ever selling special!).
But the great news is that lingcod is coming back, so if you missed it last time around, you’ll have a chance to reserve your share — for meals like Extra Crispy Air Fryer Fish Sticks with Lingcod and Seared Lingcod with Garlic and Herbs (both of which you can also make with halibut or cod, by the way).
So, keep an eye on your Member Special page to see what other wonderful specials we’re currently offering — as well as when exactly the mighty lingcod will be available again.
Because there’s whitefish and there’s wow-fish, and Alaskan lingcod is most definitely both.
Live wild!
Monica
Pictured above: A pile of store-bought beet fusilli made by loosely following a Baked Feta Pasta recipe that went viral on TikTok, upon which I further free-styled by topping with a perfectly pan-seared slab of lingcod, microgreens and toasted pine nuts.
