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About this product
Ling fillets are thick, white and mild — excellent for baking and grilling. Dense flakes hold together in pies and casseroles. Low oil content suits health-conscious cooking. Plan about 180–220g per person for a generous main.
Product details & storage
Sold per piece. Origin: New Zealand.
Follow the supplied storage, preparation and use-by instructions. Check the label for ingredients and allergens.
Gold Coast delivery runs Monday to Saturday; Northern Rivers delivery runs Tuesday and Friday. Online pickup is at Varsity Lakes. Choose an available date at checkout.
Know your seafood
- Preparing & serving
- Cook to 63°C in the thickest part, checked with a clean food thermometer. Check for bones before serving. Keep raw fish and its juices separate from ready-to-eat food; wash hands and clean utensils after use. This listing is for cooking, not a confirmation that the fish is suitable for sashimi.
- Keeping it fresh
- Take home in an insulated cooler and refrigerate promptly at 0–4°C, covered and separate from ready-to-eat food. Follow the supplied use-by date; ask our team if no date is provided. If supplied frozen, keep at -18°C or colder and thaw in the fridge, never on the bench.
Customer Reviews
Key Facts
- Product
- Ling Portion 300g
- Origin
- New Zealand
- Category
- Fish (Fillets & Steaks)
- Sold by
- per piece
- Availability
- In stock at Tasman Star Seafood
- Delivery
- Gold Coast delivery 7 days a week. Northern Rivers delivery Tuesday and Friday. Delivery options and fees are confirmed at checkout.
- Pickup
- Online order pickup is at Varsity Lakes (20 Casua Dr). Choose an available collection time at checkout.
Cook with this
Recipes and guides that use Ling Portion 300g.
Recipe
Nepalese Mustard Fish Curry
Ling fillets in a tangy mustard and turmeric sauce cooked in mustard oil.
35 min
Guide
Crispy Fish Tacos: The Best Australian Fish for the Job
Fish tacos live or die on the fish you choose and how dry the batter stays. Here is the recipe, plus which Australian species hold up in a hot pan and which fall apart.
Guide
How to Cook Crispy Skin Fish in a Pan Every Time
Crispy skin is a technique, not luck. Dry the skin, use a hot pan, press it flat and leave it alone. Here is the method that works on barramundi and snapper.
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