Here is a Thread just for Ling Cod Recipes. Please feel free to add any that you have.
by Davetclown I leave the skin and scales on and cook it a low heat about 220 degrees the fish falls off the skin like trout dose. this helps to keep the fish from drying out to much. I have marenated but with fish with liter texture (if ling cod is any thing like the cod I am used to) I like to make a spice mixture. take some...
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