Canadian Seabass is caught in the western coastal regions of Canada, the USA and Mexico. Here it is widely known for its exceptional quality. Canadian Seabass can be effortlessly prepared through methods such as salting, steaming, roasting, deep-frying, or grilling.
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Canadian Seabass (Lingcod)
Popular in Northern America, New in Europe
| Commercial name | Canadian Seabass (Lingcod) |
| Latin name | Ophiodon elongatus |
| Origin | Canada |
| Catch area | FAO 67 |
| Specifications | H&G, 100% N.W. |
| Packaging | 50lb carton (22.68kg carton) |
| Size | 7-12lb |
A sustainable and versatile option
Although lingcod is relatively new to Europe, it has been popular in North America, especially in British Columbia, for many years. The sustainable methods used to catch lingcod, such as hook-and-line fishing, help reduce environmental impact. Canadian Seabass stocks are generally well managed, especially in regions like Canada.
Canadian Seabass is a white fish with a flaky texture and a delicate, subtly sweet flavour profile. This versatile fish lends itself well to a variety of preparation methods, including grilling, baking, roasting and even as a luxury option for Fish and Chips.
We believe lingcod offers a unique and excellent alternative to the more common (black) cod, making it an excellent choice for the Foodservice sector looking to differentiate its menu.
Canadian Seabass (Lingcod) is available in H&G specifications from January 2024.
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