Round fish · Boat, wrecks
Ling
Deep wrecks out of Whitby, Amble and the north-east ports.
- Know it
- Long, eel-like cod relative with a single chin barbel and big teeth.
- Bait
- Mackerel, squid, pirks
- Table
- Good eating Good firm white fish, fine for fish and chips.
Season
Typical months on the North West and North East coasts, with this month ringed. Seasons shift a few weeks with water temperature and run differently around the coast: see each region's headline fish below.
Legal minimum size
Ling
Last checked 18 October 2026Measured from the tip of the snout to the end of the tail (rays: wing tip to wing tip). Each region links to its regulator.
| Area | Minimum |
|---|---|
| North West England | 63cm |
| North Wales | 63cm |
| Yorkshire to the Tyne | No legal minimum |
| Northumberland | 63cm |
| Cardigan Bay and the Llyn | 63cm |
| Suffolk, Norfolk and the Wash | 63cm |
No size for this fish is listed in the regional rules we checked for Pembrokeshire, Gower and South Wales, Severn estuary, Somerset and North Devon, Cornwall and the Isles of Scilly. That may mean none is set, or that the national rules apply: check locally.
and 9 other regionsRules change, usually each spring. Check the regulator for the area before you keep a fish.
Where to catch it
Regions with marks where ling is one of the main fish, and how many marks.
How to cook it
Good firm white fish, fine for fish and chips. Simple ways to cook it at home. More on bleeding, gutting, filleting and freezing in From sea to plate.
Method 1
Battered
Cut thick skinless fillets into portions, dip in a simple batter of flour and cold water or beer, and deep fry until golden and crisp.
Method 2
Roasted portions
Season thick portions, sear in a hot pan for 2 minutes, then finish in the oven at 200C (fan 180C) for 6 to 8 minutes until the flesh flakes.