My aunt recently told me how much she loves lingcod, and I realized I had never tried it. Thanks to The Boise Farmers Market and Fairweather Fish Co., it was on the menu at my house over the weekend.
Although “cod” is in the name, it’s a different fish. Photo from Wikipedia.
Those teeth!
I picked it up Saturday. It was frozen, sealed and wrapped in tissue paper like a present.
The filet thawed in the refrigerator until Sunday. I dried it off and added Old Bay seasoning, pepper, and a touch of garlic powder. The filet was not super thick, so grilling only took a few minutes.
It’s a light, flaky fish, with more “chew” than cod and a slightly sweet flavor. Next time, I’ll pan sear the filet.
Got recipe recommendations? Pass ’em along: deb@riverboise.com
River Mornings 
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