If you enjoy traditional smoked whiting, you will love ling.
Red hake – aka ling or squirrel hake – are a member of the cod family, and as such are a pretty tasty species. With a range from Newfoundland to North Carolina here along the western Atlantic, they’re not often a primary target for anglers, except perhaps when seasonal breaks in regulations occur in other fisheries like fluke, sea bass and porgy.
That said, along the Jersey Shore, when ling are suddenly prevalent many local head boats line the rails with folks looking to load the box. Sure, they fight like a wet towel, but if you’re looking for a fish to put in the smoker, I highly recommend red hake.
As NOAA Fisheries describes in their online species overview, “hakes/whiting are not typically targeted recreationally, but are legal to possess. There are currently no recreational possession, size, or gear restrictions for hakes/whiting caught in federal waters. There are also no specific areas designated for a whiting recreational fishery.”
Apparently in many circles hake and whiting are names used somewhat interchangeably in seafood market descriptions. That is somewhat appropriate to me now after enjoying smoked ling at a friend’s house, which I found very reminiscent of the smoked whiting available throughout the Northeast, most of it coming from the Brooklyn-based Acme Smoked Fish market.
My buddy, Capt. Bryan Bottomly, offered up his simple Smoked Ling recipe that is just as good as the old time Smoked Whiting served up for so many years.
First, process your red hake by scaling, cutting off the head and removing the guts. You’ll want to smoke and serve the entire ling, skin and all.
Next, generously salt the top and bottom of your whole ling using kosher salt. “I salt both sides [and] put them in a covered aluminum tin overnight,” said Capt. Bryan, letting them rest overnight will draw most of the water out of the fish.
Take the tin out of the refrigerator after 24 hours, then rinse well with fresh water, pat dry and place on a rack to “fan” dry for 2 to 3 hours. Get that smoker fired up to about 170 degrees, and then place your ling in for 2-1/2 hours. “I use a 50/50 blend of mesquite and apple wood,” Capt. Bryan added, noting that an internal temperature of 145 degrees will do the trick. Then, it’s a quick overnight rest in the fridge before you serve them up at the backyard bar with crackers.
Like I said, simple, and sustainable to boot.
