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Other Members of The Cod Family: Black Pollock, Ling, and Hake

Cod is a popular fish that you can definitely find in your nearest supermarket. It is also widely harvested because of its mild taste and white-flaky flesh. There are several species of this fish family that you might have tried before, but here is a more comprehensive guide to different members of the codfish family that you did not know was a member of the cod family.


Hake

Hake loin on plate

Hake is a member of the cod family and can be found at depths of over 1,000 metres. Hake ranges from 1 kg to 5 kg, and has a long, round, slender body and is mainly grey and silver in colour. Its shape makes it great for cutting into steaks. Hake tends to have a milder taste, softer texture and smaller flake than cod. It has slightly sweet meat and cream-coloured to minor pink flesh which has a somewhat coarse, watery texture.


Its mild taste and texture make it well-suited for being prepared any number of ways, whether it's in the oven, on the stove, or on the frying pan. No matter what method you use, the most important thing is to cook the fish until the meat is white and flaky and the silvery skin just begins to crisp.


Ling

Ling loin baked

Ling is a member of the cod family. Ling has a long slender body with a bronze tint, greenish-brown marks, and a white belly. It has delicious white flesh and is excellent in a range of dishes. It can grow up to 1.5 metres long but is usually only available as fillets. It is also often salted and dried. It has firm textured flesh and a good flavour, which takes strong flavours well.


Usually available as fillets, ling requires its skin and pin bones removed either before or after cooking. It’s popularly salted and served with mashed potatoes. It also works well in fish pies, soups and stews.


Black Pollock or Coley

Black Pollock on plate

Black pollock, which is also known as coalfish or more recognised as coley, is round whitefish in that similar family as cod, hake, white pollock, and haddock, among others. It is a meaty chunky, yet delicate fish.


Coley has a distinctive coal-coloured skin with a thick white line running literally along its body; the belly fades to a pale silver. Raw fillets have pink-grey flesh that becomes paler and flaky when cooked. Coley is excellent when eaten very fresh. It is an excellent, inexpensive fish that can be used for deep-frying in batter or breadcrumbs or poached for use in fish pies. Coley is also excellent in fish casseroles and soups.


At De La Valley, you can find the finest and freshest types of fish that are perfect for a quick meal!


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