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Alaskan Ling Cod Fillets

Wild caught, hand-cut. Mild, moist and flaky.

Chilean Seabass  

raw Chilean SeabassPerfect for fish 'n chips! Fresh-caught flavor, firm texture, snow white color. A great choice for a healthy diet. Low in calories.

These fillets are gorgeous, fresh and firm, and we have vacuum packed these in small hand cut portions, (5 - 8 ounces each).

Our NEW Ling Cod cubes are cut from the same fish as our premium Ling Cod Fillets. We have done all the work; no bones, no skin, no waste! From poor mans lobster, to fish tacos, to a simple beer batter fry, Ling Cod Cubes adapts well to wide range of cooking methods.

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  • Wild Caught Ling Cod
  • Skin-On Fillets
    $18.95 lb.
  • BULK BOX SAVINGS!
    10 lbs. of Skin-On Fillets
    $159.95
    Free FedEx Shipping
  • NEW PRODUCT!
    Skinless & Boneless Fillets
    $19.95 lb.
  • BULK BOX SAVINGS!
    10 lbs. of Skinless & Boneless Fillets
    $169.95
    Free FedEx Shipping
  • NEW PRODUCT!
    Ling Cod Cubes
    (Boneless & Skinless
    $17.95 lb.
 

Classic Fish 'n Chips

Ingredients:
  • Vegetable oil (for deep-frying)
  • 1/2 cup all purpose flour
  • 1/2 cup water
  • 3/4 pound ling cod fillets (about 3/4 inch thick), cut crosswise into 1 1/2-inch-wide strips
  • 1 1-pound russet potato, peeled, cut lengthwise into 1/2-inch-thick slices, then cut lengthwise into 1/2-inch-wide strips
  • Malt vinegar or apple cider vinegar

Preparation
  1. Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360ºF.
  2. Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat.
  3. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.
  4. Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.
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Tim BergYour host, owner, and fishing expert
Alaska Tim

Contact us:
Great Alaska Seafood

Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifornsky Beach Road
Soldotna, Alaska, 99669

Local Phone: 907-262-8846

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