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Wild Alaskan Lingcod is a mild white fish with a flaky texture. It is very similar to rockfish but a larger fish with higher fat content.
- 8 oz portions, individually vacuum sealed and frozen
- Skin off, Bones Removed
- A very versatile fish with wide appeal
- Flaky white meat
- Mild, delicate flavor with a flaky texture
- Lean meat, a good source of protein
- Sushi quality
- Wild and sustainable, never farmed!
All our fish are wild and sustainably caught in Alaska by ourselves and other quality fishermen we know and trust.
We own a small custom processing facility (60 North Seafoods) in Cordova, Alaska. Located right at the source, we immediately clean, cut, portion, wrap in parchment, and flash freeze for premium quality.
We longline for lingcod from spring through fall in the icy Alaskan waters of the Pacific Ocean. These are wild fish that have lived their lifespan in the most pristine ocean waters of Alaska.
Lingcod are harvested by longline. Longlining has a rich history in the fishing community and is known as one of the most environmentally friendly methods of fishing. Each fish is brought aboard one at a time and placed on ice.
Handling and Recipes
Your fish will arrive frozen on dry ice. Place it in the freezer upon arrival. Properly frozen vacuum-sealed packages are good in the freezer for up to one year.
Keep frozen until ready to eat
Thaw overnight in the refrigerator (cut open bag to let air in) or 30 minutes in COLD water (bag sealed)
Remove from packaging, rinse in cold water and pat dry
Cook to an internal temperature of 145 degrees F
- Grill on high heat for 10-15 minutes
- Bake at 350 for 15-25 minutes
- Saute on medium-high for 3-5 minutes on each side
For easiest removal, pull pin-bones after cooking (if present)
We ship directly to your door in insulated boxes. All orders are shipped on Mondays. Orders placed by noon (PST) on Monday will be shipped the same day, orders placed later will be shipped the following Monday. We will send an email with the tracking number on the day it ships so you know when to expect it.
We use sustainable green cell foam to insulate our frozen boxes instead of styrofoam. A combination of pellet dry ice and booster packs (pcm gel packs that hold below freezing) are used to keep fish frozen during transit.
Smoked salmon jars are shipped separately from frozen products because the glass could break due to the very low freezing temperature of dry ice.
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