ling, yummy?

Ok, does anyone eat these things? I heard they're pretty tasty not pretty but tasty. If so is there any special way to clean or fillet these creatures? I'm heading to Nip in 2 weeks (woohoo) sorry had to get that out, anyhow I am thinking of frying one up if we're lucky enough to ice one. Any input could sway my decision.
Thx in advance

We caught 2 last weekend. Let them go because I didn't know how to clean them.
But, i did find a couple things on You Tube that showed how, when I got home.
Check it out.
Good luck!

Yep, good enough for a good feed.providng you get them big enough.

2 sectionsof meat available....above and alongside of ribcage......each side and tail section.

Are these ling not the fish that are supposed to taste like lobster???

Yes, I think they refer to them as poor mans lobster. White meat, dipped in melted butter.. I have yet to catch one, some day I guess.

Very white flaky meat. No different than Captain highliners cod. Hard to get past their looks, but they are worth taking home.

Ya Bob, you would like them since you eat seafood but not freshwater fish.

Monk fish, that are quite ugly too, are referred to as poor mans lobster. The texture is just like lobster, it doesnt flake like most fish.

Big hook-ups and screaming reels

Dave

I was up at Rob Hyatt's last weekend and caught a nice 4lb Ling... Filleted it just like a Pike or Walleye.... the skin is like flesh, not scaly.... which was a little tricky with a sharp knife...
Nonetheless... we cleaned and cooked it... The meat is like Cat fish...
If you are handy with a fillet knife, don't let this tasty critter go to waste... enjoy...

I forgot to add this... Kinda where I learned how to do it... enjoy...

http://www.filleting-fish.com/ling

Ling

Ling is lives in the northern part of the North sea where they are catched in the deeper parts. He's called the brother of the cod because he seems a lot like it and has also the same taste. The flesh of the ling is something firmer.
To fillet

FIRMLY SHARP KNIFE (not to flexible)
Make on both sides of the belly fins and gills an incision.
Take of the head.
Put your knife above the back fin and fillet the fish till the end of the tail.
Cut the fillet till you'll see the middle belly bones.
Put your knife to the end of the belly bones (half at the fish) and push your knife trough the fish and cut the fillet of to the tail.
Cut of the belly side, now you can see the belly bones.
Cut into the small skin with the top of your knife to the end of the belly.
Hold on the belly side and presses you knife in the incision and cut this side of.
The other side is the same only you starts at the tail.

Hi Aka : we've caught many ling over the years from different bodies of water, Our best fish came out of Wiarton bay while fishing for whities and splake (when we had ice) ..Anyway ,for the size there is not much meat ,most of their mass is head and guts. We skin them like a catfish with pliers and then filet them.. Cooking : we just boil in seasoned water for about ten minutes and then dip the chunks in melted garlic butter , close your eyes you might think yore eating seafood...If you get too many give me a call...bent rods..