Key Features

• Firm and gelatinous texture, ideal for soups and stews
• Mild flavour, not fishy, easy to absorb seasoning well
• High collagen content (good for rich, thick soup base)
• Holds shape well during long boiling / simmering
• Suitable for hotpot, curry fish head, and herbal soups
• Consistent flavour and colour for commercial use
• Popular in Asian cuisine due to rich taste after cooking

Ling Fish Profile

• Wild-caught deep-water fish from New Zealand waters
• Species: Ling (Genypterus blacodes)
• Head cut portion from premium ling fish