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Deliciously moist, flaky groundfish.
Hook and line fishery occurs in the spring and summer (May through October). The trawl fishery operates year-round.
While most lingcod is white, some fish develop a striking blue-green hue. Scientists aren't sure why this happens and, to add to the mystery, the blue color vanishes when cooked - leaving a white fillet that tastes no different than any other.
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