If ever there were a fish with an identity crisis, it’s the lingcod, a species that is neither a cod nor a ling. Rather it’s a Pacific greenling, from the family Hexagrammidae. Lingcod ranges from Baja California to Kodiak Island and the Aleutian Peninsula. The best lingcod is landed by hook-and-line boats that bleed and ice the fish immediately after harvest. Lingcod can grow to 90 pounds but typical market size is around 10 pounds. This lean, white fish is similar to halibut and is a favorite of many West coast chefs, many of whom prefer it to halibut. The firm, snow-white flesh is delicious in fish and chips, and is also good baked with a topping such as a sun-dried tomato sauce. Lingcod can also be grilled with excellent results.