A fishy tale . . .
Salmon are red, Lingcod are blue . . . you’ll probably do a double-take the first time you see one of these on display. Many of the Lingcod caught off the Pacific coast have this blue-green coloring when raw, but the flesh turns snow-white when cooked. Lingcod is actually not a true cod, but is more closely related to Pacific rock fish. Once overfished, Lingcod has made a dramatic comeback along the California and Northwest Pacific coast. According to Monterey Bay Aquarium’s www.montereybayaquarium.org Seafood Watch www.seafoodwatch.org, Lingcod is considered a “safe” choice for all you pescatarians. There is some debate about the origin of the greenish color, and some stores may hesitate to put the blue-green fish in their display. Mild in flavor, the fish can be pan-fried in a little butter with salt and pepper and fresh lemon for garnish, delicious!