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Lingcod's ivory, boneless flesh is mild, versatile, and an Alaskan favorite - even over halibut. 



How do I thaw my lingcod portions, and how long are they good in the fridge for?

Toss your sealed package in the fridge for 24-36  hours, and allow to thaw slowly. Best use within 72 hours of being thawed, but will be fine in the fridge for more than 72 hours. Note: After 24 hours, it's important to break the seal on your portion's bag. At a minimum, simply puncture a hole in the bag and toss it back in the fridge... But best case scenario, you should remove it from the packaging, rinse briefly under cold water, place on a clean paper towel, and wrap the whole thing lightly in Saran Wrap before storing back in the fridge.

Can I eat my lingcod raw, or does it need to be cooked? Is it sushi safe? 

Our lingcod is 100% sushi safe, and can be eaten raw! We'd recommend slicing it thin, and taking it for a dunk in a soy sauce + wasabi mixture. 

Are there bones in it? 


Nope - our lingcod portions are skinless and boneless (although occasionally, a bone or two will slip their way through)

How long do lingcod portions take to cook?

Depends on the method. For your average baked or grilled lingcod portion (on medium-high heat), it should only take about 8 minutes - or until an instant read thermometer reads 130F. As a rule: when you think it needs a few more minutes... Pull it from the heat. It will likely finish cooking on the countertop. 


What's the best way to cook lingcod portions? 

We like all the ways. But here's some tips:


Baking: Set your oven to 400F, place your fish on a baking sheet. I like to top with a little butter or EVOO, and bake for about 8 minutes - or until the fish flakes easily when poked. 

grilling: Set grill to medium-high, brush with oil of choice. Grill on the first side for about 5 minutes, flip, and finish on the other side for about 3. For a gentler grill, use your cast iron to pan sear, inside of the grill. This one of our favorite methods to use with our traegar. 

pan searing:Similar to grilling, heat fat of choice in a thick bottomed pan over medium-high heat. Once pre-heated, add fish - sear on first side for about 5 minutes, and second side for about 3. 

HELP! I think I found a worm in my lingcod?  

We'd love to sugarcoat this for you... But as your fish providers, it's our responsibility to tell it to you straight. Your fish has naturally occurring parasites. So does your beef, pork, chicken, and fruit. It's just an icky consequence of eating food from the natural, wild world. This is why it's important to freeze seafood before consuming it. We do our best to ensure every piece of fish is thoroughly inspected, and that any visible parasites are removed. But, a few will slip through the cracks. The important thing to know is: it's COMPLETELY harmless. Just take the tip of your knife, pop it out, do a little dance, and commence enjoying your wild seafood dinner. If you happen to receive a piece that is just too infested, let us know. We will happily issue a full refund.


About our
lingcod fishery

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Our lingcod are caught by using 9 - 13 large hooks, weighed down by a heavy, steel bar. Each hook is outfitted with a lead head, and a rubber "grub". 

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Management areas are broken up all over southeast Alaska, but we prefer to fish around Yakutat. Partially because there's so few boats, and partially because we take plenty of time off to visit with Caleb's family


Since our dinglebar fishery uses hook and line, any unwanted spices can be safely returned to the ocean. Most of our rockfish are caught while dinglebaring. Depending on the rockfish species, we're allowed to keep about 10% by weight (so for every 100 lbs of lingcod on board, we can catch 10 lbs of rockfish). Occasionally halibut bite the hook, and they are immediately released back to the ocean.


The Southeast Alaska dinglebar fishery is managed by the Alaska Department of Fish and Game. All of Southeast Alaska is divvied up into small "management areas", each of which have their own quota (catch limit) that's shared by the fleet. Depending on the effort (number of boats out fishing), catch rate, and quota limit, some areas close as fast as in two days - while others may stay open all year. 

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