Ling occur all along the Norwegian coast and in numerous fjords. The ling looks like a crossbreed between cod and eel. It lives in 60-1000 m depth. However, one mostly finds younger fish in depths of less than 100m.

Informations about ling


Up to 180 cm

Up to 35 kg

Latin: Molva molva
Norwegian: Lange
French: Lingue
German: Leng
English: Ling

Where to fish for ling

The nursery ground of the fish is in shallow water, so fishing for it is only worthwhile from about 80 m depth. The following rule of thumb applies: the deeper one fishes, the more the average weight increases. Often there are reports of trophy catches in depths of up to 400 m – here you can catch formidable specimens at 120 m already. The ling prefers rocky grounds and looks for cover in crevices. These are usually located at the foot of seamounts. Although you’ll often get stuck with your angle at these locations, they offer the best conditions for getting the big catches

The most effective methods to catch ling

The ling often plays with the bait for some time, therefor you should wait for significant movement in the rod before cranking up. Some of the bites can come tough and unexpected. You should always hold the rod tight and watch out for optimum adjustment of the brake.
Occasionally, the ling swims towards the fisherman after the bite – that’s when you need to tighten the line and crank up quickly.
When the fish reaches the mean tide level during the drill phase, it is no longer able to deal with pressure equalization. In the final phase of the drill it may seem to you as if the fish lost. Due to buoyancy, you can no longer feel the weight of the fish. Large ling often reach the water surface far from the boat and are no longer able to dive. Ling can not be reset..

The most commonly used baits for ling fishing

The best natural baits are shrimp, herring, mackerel and saithe. Self-luminous beads, spinner blades, rattle caps, hoses, soft plastic octopusses, sinkers, snap light sticks, propeller shafts, flashbaits, and many others can be used when you prepare the rig.
Especially popular and promising is fishing with so-called backup systems. It is usually being fished at great depths, and heavy sinkers between 300-1000 g are being used. Therfor, heavy equipment of the 30 to 50 lb class is required. The (multi-)reels should at least be filled with 500 m of .30-.40 mm thick braided cord.

Keep in mind when fishing for ling

Since ling are usually cranked up from deep sea layers , it is very common that their swim bladder comes out of the mouth. Therefore, you can not reset Ling.

Our recipe suggestion for you

Mangold strudel with ling (for 6 persons)
2 big fish fillet(s) (ling, ca. 1,3 kg)
100 g olives, black, pitted
100 g capers
1 tablespoon olive oil
2 mangold perennials (about 600 g)
50 g butter
4 onion(s), finely diced
300 g crème fraîche
150g bacon
500 g tomato(es)
1 bunch Italian parsley, chopped smooth


Oliven und Kapern mit Öl im Mixer pürieren. Die Puree olives and capers with oil in the mixer. Clean the mangold leaves, wash and blanch them in boiling salted water for 3 minutes, rense in cold water and dry them between 2 tea towels. Then cut out the petiole in a wedge-shaped form. Arrange the mangold leaves on a tea towel into a rectangle of 50 x 40 cm.

Wash the fish fillets and pat dry. Place a fillet on the mangold and coat with olive paste. Put the other fillet on top, season the upper side with salt and sprinkle with 20 g of melted butter. Preheat the oven to 200°C (recirculation air: 175°C).

Grease the oven’s drip pan. Use a tea towel to furl the fish inside the mangold leaves like a strudel, slightly wrap the sides. Then set in the drip pan diagonally.

Wash and dice the mangold stalks. Sauté in the remaining butter together with the onions. Add creme fraiche and boil down over high heat for about 10 minutes, until it is creamy. Salt and pour over the strudel.

Put the bacon on top of the strudel. Chop the tomatoes in half, put them in the drip pan with the cut face down, and add salt. Now cook everything in the preheated oven for about 35 minutes.

Before serving, remove the skin from the tomatoes and sprinkle with parsley.


Ling, fishing, tips, fish species, Norway