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Fish Photos & Information

Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Also known as Pink Ling and Pink Cusk-eel, Ling Kingclip

Ling have long tapered bodies with small scales.  Their bodies are covered with a thick mucus.  Their upper jaw extends only a short distance beyond the eye and the gill openings are on each side of the body behind the head.  The 2 rayed ventral fins are positioned on the chin and the dorsal, caudal and anal fins form a continuous fin.   The overall body colour is pinkish to orange with irregular brown bands on its upper two-thirds.

Habitat: Saltwater and estuarine

Pink ling is caught in open water. Rock ling is found further inshore, sometimes in estuaries.

Pink Ling inhabit the south-west Pacific waters of New Zealand and temperate Australia.   They are also recorded from South America.  In Australia they are present in continental shelf and slope waters from Crowdy Head in New South Wales to Albany in Western Australia.

Pink Ling are demersal and inhabit a depth range of 20 to 800 metres, being mainly found in waters between 300m to 500m.

Pink ling are found on a variety of substrates from rocky ground to soft sand and mud, in which they burrow.

Angling for Ling:

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Cooking Ling:

Ling is a densely textured fish, fresh very white and firm, holds shape well in cooking

A lean fish with a bland flavor the flesh of the Ling Cod is often greenish in color but turns white when cooked. The meat is tender yet firm and a little chewy with large soft , moist flakes.

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking.

They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Commercial Fishing for Ling:

Pink Ling are an important commercial fishery, with catches being taken all year round by demersal otter trawlers.  Droplining and bottom set longlining are also methods used to catch Pink Ling.  

They have a high market value and are mainly marketed locally as fresh and chilled whole fish.  They are also smoked.

More links about Link & Cusk Fish