Wildfish Cannery - Lingcod w/ Toasted Garlic and Olive Oil
This one is for the tinned fish die-hards.
We left the skin on the fillet to preserve the nice layer of gelatinous fat sandwiched between the skin and the meat.
The can is topped off with a premium Spanish olive oil and a whole toasted garlic clove.
What's a lingcod? Think of it like a much uglier halibut. The meat is delicate and flakes nicely.
Shipping Refrigerated Items
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