Flying Fish Market Report from Day Boat Specialists 3 April 2012

Missed the previous Flying Fish Report? read it here.

Flying Fish Seafoods is proud to supply high quality fish to distinctive restaurants and hotels throughout the South and West of England. Our pledge is simple. We source the finest and freshest fish directly from Cornwall’s best fishermen and deliver it straight to your door. Ling A member of the cod family, but the ling has a far longer, slim line shape to the body. The characteristic single feeler barbell is there on the chin like the cod. Ling have two dorsal fins, the first rounded and short based, but the secondary main dorsal is long and flat topped.

The anal fin is similar in shape to the secondary dorsal but is less long ending short of the vent. The tail fin is also rounded. Wreck and deep water fish can be caught virtually the whole year round. The biggest ling

Close Message - I might contribute in the future

I love what you do, let me contribute right now

from deep water are taken during January through until March when they're full of spawn and extra heavy. Reef ling tend to more biased towards summer and autumn, but again individual fish can show at any time. Best of the shore fishing season is June onwards, but expect more success from August into October. It's likely that the ling follow the migrating whiting inshore at this time and this is the best time for a fish over 5lbs. Diet Virtually an all fish diet. Ling take whiting, codling, pollack, coalfish, pout, flatfish, gurnards and smaller ling. Reef dwelling ling will also eat big crabs and other crustaceans when abundant. Top tip when buying Ling should be firm fish with a slight slime on and should smell of the sea, eyes bright and not sunken. Ling is really delicious in fish pies as the meat is quite firm and meaty.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.