Pink Ling

Pink Ling continues to grow in popularity, thanks to exposure on MasterChef and My Kitchen Rules. It is an ideal fish for the novice cook, as it's easy to grill, bake and fry without fear of overcooking or ruining the flavour. Caught largely along the east coast of Tasmania, however it may also come from further north in Victoria or New South Wales. 

Ling makes great fish fingers for the kids, and even better ones for the parents! Try it wrapped in foil with some of our Strawberry Chilli Sauce for a real treat. It's also excellent for the barbecue, as it will hold together on the hotplate.

Pink Ling is covered by the Australian Government quota system and is therefore a sustainable fishery, managed in accordance with world's best practice. It is available all year round (weather permitting).

Known As

  • Ling


Anywhere off the Continental Shelf, from NSW/QLD border down to Southern Tasmania. Caught mainly using bottom-set longlines and by trawlers.


  • Firm
  • Oily
  • Moist
  • Orangy-pink flesh
  • Robust, distinctive flavour.

Good For

  • Grilling/BBQ

  • Frying

  • Sashimi

  • Steaming and Poaching

  • Crumbing and Battering

  • Stir-Fry/Pasta

  • Boiling