I am a big into fishing here on Long Island and we were wondering what to do with the Ling we catch when we go for Fluke and Sea Bass. If you ever tried to filet a Ling, it is a PIA - the meat is like mush. When you cook them, it is one of the best tasting fish out there. They are in the Cod family and firm up nice - you just have to have patience when fileting them. Anyway, I tried smoking them and they taste just like smoked whiting. They go between $11.99lb and $15.99lb and up. Here is the instructions on how smoke them with a Smokin-It #3 Brine: Bring to boil until all dissolved - let cool and cover fish for 24 hours. Enough water to cover the Ling Sea Salt Molasses Turbinado sugar Soy Sauce Bay Leaf Smokin-It #3 with PID Auber (settings) 2 chunks of apple wood 1) Temp - 210/Time - 2 hrs. 2) Temp - 100/Time - 3 hrs. 3) Temp - 210/Time 1.5 hrs. 4) Temp - 100/Time 1.5 hrs. They turned out delicious! Everyone is bugging me to smoke them now. You have to store in fridge in newspaper, otherwise they will get like mush (any smoked fish). Enjoy!