Citrus and Fennel Cured Lingcod

Featured: LingCod

Chef Bryan Elam, The Wayfarer


  • 1 lb very fresh lingcod
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/2 cup kosher salt 
  • 1/2 cup sugar
  • 1/2 tsp toasted peppercorn
  • 2 tsp toasted fennel seed
  • 2 tsp toasted coriander seed
  • 1/4 cup chopped fennel tops
  • 1 tsp gin


  • Cut lingcod into about 4 oz pieces and rub with gin.
  • Put the rest of the ingredients in your food processor and pulse into a paste.
  • Spread half of the paste on the bottom of a clean glass container and lay the lingcod on top. Then rub the top half of the lingcod with the rest of the paste.
  • Place in refrigerator and let cure for at least 24 hours. Rinse thoroughly with cold water and pat dry.
  • Place back in the refrigerator for about an hour or until the fish is tacky and shiny on the surface. Slice thin and serve with fresh vegetables or on a salad.