Fish

Common Ling

A tier

Common ling is the culinary name for Molva molva sold as thick white loins and steaks—mild, meaty, and less prone to falling apart than cod in long-cooked dishes. It suits British, Irish, and Scandinavian kitchens that want a robust white fish without strong oiliness. Grill or roast steaks, bake with tomatoes and olives, or salt lightly before cooking to firm the flesh. Common ling rewards assertive seasoning more than delicate sole-style sauces. Check for pin bones in thinner tail sections.