Despite its name, the lingcod is not related to the cod fish. It is a member of the Pacific greenling family and native only to North Pacific waters, which makes it a great locally sourced option. Though populations have been depleted in the past, their rapid reproduction has allowed their numbers to stabilize in recent years. Lingcod is caught by the trawling method, which causes some disruption to the ocean floor bottom (and to species that live there), but is not as destructive as other methods.

Lingcod meat is tender yet firm, with large flakes. It takes a little longer to cook than other light fish and lends itself easily to grilling, frying, and baking.