The first of May marks the opening of ling cod season for most Puget Sound waters. This fish has a very
large head, large mouth with large teeth and a single long dorsal fin. The color may vary depending on the
environment, but typically bold, dark, mottling with many shades of brown, gray or green Some of the
immature fish have a definite greenish hue inside the mouth, which may also permeate the flesh. Don’t
fear, those fish are just as edible as the mature fish.
Spawning takes place from December thru March and the typical mature female will deposit 60,000
-150,000 eggs in a mass under rocks in shallow water (10-15’) and may attack divers during the incubation
period. The average female will reach a length of 36” in 10 -14 years and generally speaking, males are
somewhat smaller.
Lingcod have definitely been over fished in Puget Sound waters to the extent there is now a very limited
season with a “slot limit” of 26” min up to 38”maximum. Make sure you check the current fishing regulations
for the up to date regulations in the waters you fish.
Lingcod certainly are not timid when it comes to eating an assortment of prey, with live bait being
IRRESISTIBLE. Flounder (ping pong paddles), sculpin and large herring prove to be top of the list when
using “live bait”. Lingcod jigs come in hundreds of sizes, shapes and colors and are designed to reach the
bottom quickly and range from solid metal bars to minnow shaped jigs.
Fly fishing for ling cod has gained immense popularity over the last few years, with shrimp patterns working
the best. Fishermen will ease there boat inside a kelp bed, trying to spot fish lying in wait for their prey.
An 8wt fly rod with intermediate sinking line works best and polarized sunglasses is a must.
With their huge mouth and large sharp teeth, lingcod are possibly the most primeval looking of all Puget
Sound bottom fish, but in this writer’s opinion, is THE best eating. There are many, many ways to prepare
lingcod for the table, but the easiest would be to sauté the fillets in garlic butter, salt (to taste) and
white wine. REMEMBER: As with any fish, THE most important factor for how good it tastes is its
freshness.
“Good fishing to ya and see ya on the water.”
large head, large mouth with large teeth and a single long dorsal fin. The color may vary depending on the
environment, but typically bold, dark, mottling with many shades of brown, gray or green Some of the
immature fish have a definite greenish hue inside the mouth, which may also permeate the flesh. Don’t
fear, those fish are just as edible as the mature fish.
Spawning takes place from December thru March and the typical mature female will deposit 60,000
-150,000 eggs in a mass under rocks in shallow water (10-15’) and may attack divers during the incubation
period. The average female will reach a length of 36” in 10 -14 years and generally speaking, males are
somewhat smaller.
Lingcod have definitely been over fished in Puget Sound waters to the extent there is now a very limited
season with a “slot limit” of 26” min up to 38”maximum. Make sure you check the current fishing regulations
for the up to date regulations in the waters you fish.
Lingcod certainly are not timid when it comes to eating an assortment of prey, with live bait being
IRRESISTIBLE. Flounder (ping pong paddles), sculpin and large herring prove to be top of the list when
using “live bait”. Lingcod jigs come in hundreds of sizes, shapes and colors and are designed to reach the
bottom quickly and range from solid metal bars to minnow shaped jigs.
Fly fishing for ling cod has gained immense popularity over the last few years, with shrimp patterns working
the best. Fishermen will ease there boat inside a kelp bed, trying to spot fish lying in wait for their prey.
An 8wt fly rod with intermediate sinking line works best and polarized sunglasses is a must.
With their huge mouth and large sharp teeth, lingcod are possibly the most primeval looking of all Puget
Sound bottom fish, but in this writer’s opinion, is THE best eating. There are many, many ways to prepare
lingcod for the table, but the easiest would be to sauté the fillets in garlic butter, salt (to taste) and
white wine. REMEMBER: As with any fish, THE most important factor for how good it tastes is its
freshness.
“Good fishing to ya and see ya on the water.”