Rub the salt all over the ling fillets. Cover and chill for a couple ... Heat the oil in a non stick pan until hot and add the fish. Cook for about 3 minutes (depending on thickness) and then ...

ling requires its skin and pin bones removing either before or after cooking. In Ireland it’s popular salted and served with mashed potatoes. It also works well in fish pies, soups and stews.

Whenever people turn up their noses at the pungent scent of salted fish, I remind them that other cultures use ingredients with a strong smell (some would call it “stink”) that is far worse ...