That's a great photo of a Lingcod posted above by DeeWar25.
I would question how true the colors are in that photo however. Notice the color of the water in the background - the reflected light from the water could be adding to the blue cast of the fish. If you look, you can even see a bit of blue on the aluminum decking behind them.
Funny story about blue Lingcod:
I lived in Burnaby in the mid-'90's and got to know the people who owned a small chinese restaurant on Kingsway just east of Metrotown. It was in the parking lot of the Chevron gas station tucked into the corner beside a Mac's Milk store.
Often, after a long day's fishing we would end up there and bring whatever we had caught that day for them to cook for us. Salmon, Rockfish and Crab were quite common. One day we got lucky and got a nice legal sized Lingcod.
Normally, we had more than we could eat and as a favor for them preparing our fish, we would share any extra fish with them.
We ordered our dishes and were waiting for them to be delivered to our table when the owner, a small chinese woman came out and quietly took me aside, saying "there's a problem with your fish."
She took me into the kitchen and showed me the now filleted Lingcod on the cutting board. The flesh was a beautiful turquoise blue. "There's something wrong with your fish." she said almost apologising.
I told here that the blue color is normal and there is nothing wrong with it. When it is cooked, it will be white again.
Well, they cooked it for us, and we ate it with great enthusiasm. But the restaurant workers would not eat any of it.
We finished our meal, paid, and were leaving out the back way which meant walking through the kitchen. I told one of the cooks that the Lingcod was really good and they should have had some.
He tells me that "It's OK. We have our own fish today." One of the cooks had caught it that morning. "I show you." he says and points to a 5 gallon bucket in the corner of the kitchen. Sticking out of the bucket is a slender tail that I recognised immediately. Upon closer inspection I confirmed my suspisions - It was a Dogfish!
It must have been there for a while as the skin was dried out and looking like it could use some lotion. I can only imagine how bad that fish must have tasted after stewing in that bucket all day! [xx(]
Jim's Fishing Charters
www.JimsFishing.com
http://ca.youtube.com/user/Sushihunter250
But ya, as others have said, when cooked it turns white. The blue flesh is actually kinda cool looking.
eman
