Ling
Molva molva · ling · lingue
Ling: what every chef needs to know
Hard to imagine a kitchen without Ling — a large slender deep-sea fish from the family Lotidae, found in the deeper coastal waters of the North Atlantic Ocean from Norway to the Azores. The fish can reach up to 2 metres in length and has a distinctively long, eel-like body. Ling flesh is white, firm, and has a mild flavour comparable to cod but slightly coarser in texture. Ling has historically been an important stockfish species; dried and salted ling was for centuries an export product from Norway and Iceland. In Portuguese, Spanish, and Italian cuisine, dried ling works as an alternative to cod stockfish. Fresh ling is less well known but excellent for poaching and pan-frying.
Ling: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Ling: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
soaked dried leng stewed in tomato sauce with olives, capers and garlic
traditional salted and dried leng soaked and prepared as stokvisgerecht with potatoes and mustard
fried lengfilet with wilde garlic-butter and lentescheuten
Ling: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
poach in a aromatic court-broth; the firm structure of leng houdt goed stand at soft cooking.
fry on skin over medium-high heat; the dikkere structure of lengfilet is less fragiel then wijting of heek.
traditional dried on houten rekken in cold Noorse of IJslandse lucht; commercieel also with gecontroleerde droging.
Ling: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ling: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Ling is an Atlantic deep-water fish available year-round from Icelandic and Norwegian waters. Not found in tropical sea areas.
Ling: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Ling: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
light bruisende Portuguese white wine with high acidity fits excellent at soaked stokvis of leng and Portuguese preparations
- Vinho Verde
- Alvarinho Vinho Verde
Italian white wine of Trebbiano di Lugana with apple, citrus and amandelfinish pairs with light lengbereidingen and Italian stokvisrecepten
- Lugana DOC
- Lugana Superiore DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Ling
At what temperature should you store Ling?
Store Ling at 0-2°C on ice (fresh); dry and cool for stokvis; -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ling professionally?
The primary professional technique for Ling is Poaching at 68°C for 8 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Ling contain allergens?
Ling contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Ling?
Ling provides 86 kcal, 19.5g protein and 0.8g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Ling in season?
Ling is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
