Anticipation. That’s the first word that comes to mind when thinking about lingcod fishing. Knowing you’re on the proper grounds, knowing you have the right setup, and knowing you’re going to get one (just a matter of how big) is what it’s all about. It starts with a massive, initial strike where the rod can easily be ripped from your hands if your attention is elsewhere. If the hook set is made, it’s on to that make-or break moment where you HAVE to pull that “bucket head” out of its rocky, craggy kelp lair; failure to do so results in the inevitable break-off. After several reel-screaming runs, it concludes with the net or gaff… and doing so without falling victim to those vicious choppers.
There are quite a few solid lingcod fisheries along our coastline. The more productive ones are in colder water to the north and south, but these prehistoric fighters span the entire length of our coast. Considered apex predators in their habitat (behind just a few other species like sharks and sea lions), lingcod are one of the rulers of the ocean floor. Many of the larger lings caught on rod and reel are “hitch hikers” where they latch on to a hooked fish on its way up. Some are landed without ever even being hooked! These fish are far from line shy and will eat just about anything. A partial list of things I have caught lingcod on are: octopus, squid, shrimp, ganions (shrimp fly rigs), plastic swimbaits, silver/chrome iron, and all types of live finfish bait, including 1-2 pound rockfish on a stinger rig.
Next Recipe: Spicy Asian Halibut Soup
Despite the intimidating features of lingcod (mainly those dagger-like teeth), they are beautiful fish with amazing camouflage coloring and large, majestic fins. The meat is well known for its ability to vary in color… from white, to pink, to green to blue. Regardless of color, it’s always delicious. It’s a relatively mild taste with a dense texture, so it does well in soups, chowders, pot pies and sandwiches. I was able to find some Dutch Crunch bread around the time that I got this fish, and if you’ve ever had this type of bread, you won’t blame me for taking the sandwich route here. While it looks simple, it is packed with flavor, mainly from the homemade sauce I call Super Aioli. Between the texture of the bread, the density of the seasoned fish, the crunch of the lettuce and pickles, and the punch of the aioli, it all comes together.
Recipe: Dutch Crunch Lingcod Sandwich with Super Aioli
