Ling Wings & Broiled Cod Belly

I covered the ins and outs of lingcod fishing a few weeks back, so I’ll use this opportunity to provide fair warning that the season is almost upon us. The fishery is closed AT LEAST the first three months of the year, depending on your region, but it’s coming quickly. Be sure to check your local 2023 regulations and make certain that you’re prepared to identify your catches. As anglers, it is our responsibility to know what we can catch, when we can catch them, and how many we can keep. The California Department of Fish and Wildlife is only enforcing what we should already know. Regulations are constantly changing, so please do take the time to review online at:

We are officially in the heart of our cold season and a lot of our attention is about to focus on bottom fishing. Right now we can keep whitefish and sculpin, among a few other edible bottom species, but that’s about it unless you live near the border of Northern Baja (even if you don’t, it’s worth a quick trip across the border to get your fill until your local fishery opens up the season!). But it’s never too early to figure out what you’re going to cook once you can catch your target species… and without waste. 

Next Recipe: Savory Herb Salmon with Smashed Red Potatoes and Broccoli

My recipes have typically included mentions and examples of “no waste” cooking where it’s encouraged to use the entire fish. In my last lingcod recipe, I said the lingcod has a relatively mild taste with a dense texture, so it does well in soups, chowders, pot pies and sandwiches. But when we talk about no-waste cooking, it’ll have to be taken a step further. This was a lingcod I got while at my mom’s near Half Moon Bay – hence the hodgepodge of random pantry items. She’s a minimalist, so I was lucky to even find the ingredients she had. I used the fillets for sandwiches, the head and bones for fish stock, and here I broiled the collars and belly for a sweet/salty/acidic/rich appetizer.  

I’ve been encouraging creativity from the beginning, so if you want to make something but don’t have the right ingredients – substitute! Can’t find the yellowtail for Hamachi Kama? Use lingcod collars. Aren’t able to track down black cod? Use lingcod belly. Cook outside the box; you just may surprise yourself. Start with this family style appetizer and see what inspires you from there. 

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Recipe: Ling Wings & Broiled Cod Belly

Recipe: Ling Wings & Broiled Cod Belly


  • Lingcod collars and belly – thoroughly cleaned and patted dry
  • Kosher sea salt and fresh cracked pepper
  • ½ cup soy sauce
  • ¼ cup sweet chili sauce
  • 2 TBSP maple syrup
  • 2 TBSP sesame oil
  • 1 TBSP rice wine vinegar
  • 2 TBSP sambal or garlic chili paste
  • 2-3 long green onion - chopped
  • Asian hot sauce of your choice (i.e., sambal, chili garlic paste, gochujang, togarshi)
  • Fresh lemon wedges
  • Additional green onion - minced for garnish


  1. Fillet lingcod and then carefully cut out the belly and collars without puncturing the organs. If you have trouble, simply rinse all the blood from the flesh and pat dry. Remove as much blood from the collars as possible, as that can be a big part of what makes the “kamas” fishy.
  2. Soy sauce is already salty, so very lightly salt the belly and collars and apply the fresh cracked pepper. You can also use togarashi.
  3. In a bowl, whisk together all of the marinade ingredients and pour into a glass dish or Ziplock bag.
  4. Add the belly and collars and massage the marinade into the fish and leave in the refrigerator for a few hours.
  5. Lay the collars on a well-oiled baking sheet and bake at 375F for 10 minutes. They are thicker, more dense, and on the bone/cartilage and therefore take more time to cook than the belly.
  6. After 10 minutes, add the belly (skin side down) and put back in the oven for 10 more minutes.
  7. Turn the oven up to broil and put the rack on the upper-third of the oven and broil until everything has a nice, dark sheen. I actually prefer mine somewhat charred for both flavor and texture.
  8. Remove from the oven, plate immediately, garnish and serve family style.

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