"Why is my lingcod blue?" is one of the most common questions we receive from customers.
Someone opens their Seafood Naturally™ order, notices that one of the lingcod portions is turquoise or emerald green, and immediately assumes something has gone wrong.
In fact, quite the opposite is true.
A blue or green lingcod is one of nature's curiosities and, among chefs and fishermen, something of a prize.
What causes the blue colour?
The honest answer is that no one knows for certain.
Scientists have proposed several theories, but none has been universally accepted. One theory attributes the colour to biliverdin, a naturally occurring bile pigment that occasionally accumulates in the muscle tissue. Another suggests pigments derived from chlorophyll in the fish's diet may be responsible. Despite decades of research, scientists have yet to reach a consensus.
What is certain is that only a minority of wild lingcod display this remarkable colouration. Most estimates suggest fewer than one in five fish are affected.
At Seafood Naturally, we leave these fish exactly as they come from nature. If one appears in your order, you've simply been lucky enough to receive one of the rarer fish in the catch.
We like to think of it as the four-leaf clover of seafood. In more than two decades of selling wild seafood, we've never met a chef disappointed to receive one.
Is blue lingcod safe to eat?
Absolutely.
The colour is completely natural and is not associated with spoilage, parasites, contamination or reduced quality. Once cooked, the blue-green flesh turns the same snowy white as every other lingcod fillet.
Many chefs actually believe these fish have superior flavour. Whether science ultimately proves that or not, they are often the first fillets selected in professional kitchens.
Why fishermen love lingcod
Among commercial fishermen, lingcod has long been considered one of the finest eating fish on the Pacific coast.
Although it resembles Atlantic cod, it isn't a cod at all. It belongs to the greenling family and inhabits the rocky reefs of British Columbia, where it is harvested one fish at a time using hook-and-line gear.
The flesh is lean, flaky and delicately sweet, making it equally at home pan-seared with butter, grilled over charcoal or folded into fish tacos.
Wild seafood isn't supposed to look identical
One of the things we love most about wild seafood is that nature refuses to manufacture perfection.
Some salmon are deeper red than others. Some oysters are brinier. Some scallops are sweeter.
And every once in a while, a lingcod arrives wearing shades of blue.
Rather than treating those differences as imperfections, we celebrate them. They're a reminder that this fish wasn't manufactured. It was harvested from the wild Pacific Ocean by a Canadian fisherman.
To us, that's exactly how seafood should be.
Frequently Asked Questions
Why is my lingcod blue?
Some wild Pacific lingcod naturally develop blue or green flesh. Scientists believe it may be caused by biliverdin, pigments from the fish's diet, or a combination of factors, although no single explanation has been confirmed.
Is blue lingcod safe to eat?
Yes. Blue or green lingcod is completely safe to eat. The colour is natural and is not associated with spoilage, parasites, contamination, or reduced quality.
Does blue lingcod taste different?
Many chefs believe blue lingcod has an even better flavour than white-fleshed fish, although this has never been scientifically proven. In our experience, they're often the first fillets selected in professional kitchens.
Does blue lingcod stay blue when cooked?
No. As it cooks, the flesh turns the same snowy white as any other lingcod.
How common is blue lingcod?
Most estimates suggest fewer than one in five wild lingcod display blue or green flesh, making it a relatively uncommon and memorable catch.
Is blue lingcod genetically modified?
No. The colour occurs naturally in wild Pacific lingcod and has been observed for generations.
Why does Seafood Naturally leave the blue fish in the box?
Because that's how nature made it. We believe wild seafood should reflect the remarkable diversity of the ocean rather than be selected for uniform appearance.
