Fish

Molva molva

A tier

Molva molva is common ling—a long, eel-like gadoid of the North-East Atlantic with firm, large-flaked white flesh and a mild clean flavour. It is excellent dried and salted in Nordic tradition and also sold fresh for steaks and thick fillets. The meat is denser than cod and holds stews well. Roast thick collars and loins, poach salted ling, or use in fish stews and pies. Fresh ling should be pearly and firm; older fish can turn dry if overcooked without basting. Remove the tough skin before most preparations.