Why do Lingcod change color on their skin once in the cooler beside another Fish?

[MadJigga]

I've never used a release, but have ordered one online now after watching a video( must be a gopro) of the rockfish being sent back to 180', the eyes and swim bladder went back to normal and the fish swam away. Great technique. And I appreciate all the insight regarding conservation tactics for Lingcod/Rockcod as well. But, I think this thread has been derailed.
Anyone else with theories or opinions regarding the Lingcods skins color change....?

 

[Prairie Locked]

Thanks for the tips guys, some new tactics to add to the arsenal as well as things to consider and take into account.

Seeing as I typically fish Kitty Coleman, if anyone has any areas they'd suggest, I'd appreciate it. May need to hold my breath as I plan to try to target them out of Browns Bay on one or two special trips.

 

[Percy Stipec]

This year for some reason I can't get a good sized lingcod where they're open. In the parts where they're closed though oh that's a different story can't keep em off.

 

[agentaqua]

This year for some reason I can't get a good sized lingcod where they're open. In the parts where they're closed though oh that's a different story can't keep em off.

Might mean you aren't the only one fishing the open areas???

 

[MadJigga]

Went out today and pulled up 5 undersized Lingcod, It's like I found the nursery. Out of Pedder Bay. Did pick up a 20# Cabezon though.

 

[TheBigGuy]

Went out today and pulled up 5 undersized Lingcod, It's like I found the nursery. Out of Pedder Bay. Did pick up a 20# Cabezon though.

Did you keep the Cabezon MadJigga? I know they're pretty ugly looking, and a lot of people don't even know what species they are when they get one. I've never caught one that big before, and I've only kept one to eat. It was amazingly good eating when marinated and skewered with some prawns and veggies and cooked as shishkebs on the BBQ. A lot of guys slag them off for eating, but I generally disregard what most guys say about a lot of fish species until I cook one up for myself. I find most of the time getting a good eating dinner out of a generally not so prefered fish is very easily done. I think it comes down to a combination of good cleaning, bleeding, icing, and eating the fish while it is fresh. Having an appropriate recipe for the selected type of fish, and not overcooking is of course very important as well.

Some of the species that I have cooked (and like) that are generally not well regarded are:

Pink Salmon - fresh, or smoked (not frozen)
Cabezon
Pacific Cod - (not the Rockfish species)
Black Rockfish - aka sea bass
Sablefish - excellent smoked, but also other ways with the right recipe.
Arrowtooth Flounder - must be cleaned, Iced and cooked very quickly before the enzyme in the flesh turns the meat mushy.
Pike
Dolly Varden/Bull Trout
White Springs - fresh, or smoked, or even deep fried is very good.

Probably even more species I quite liked, that a lot of people don't, if I really thought long andand hard on it. I think retaining under utilized species is the best use of our oceans resources. There is almost no conservation issues with a lot of these under appreciated species, and when prepared correctly I think a lot of them are quite delicious.

Sure you don't get bragging rights with those nasty looking critters from the deep, but I think a lot of them taste better than a 30 plus pound Chinook when prepared correctly. That is just my opinion, because I know a lot of guys think otherwise.

 

[MadJigga]

Did you keep the Cabezon MadJigga? I know they're pretty ugly looking, and a lot of people don't even know what species they are when they get one. I've never caught one that big before, and I've only kept one to eat. It was amazingly good eating when marinated and skewered with some prawns and veggies and cooked as shishkebs on the BBQ. A lot of guys slag them off for eating, but I generally disregard what most guys say about a lot of fish species until I cook one up for myself. I find most of the time getting a good eating dinner out of a generally not so prefered fish is very easily done. I think it comes down to a combination of good cleaning, bleeding, icing, and eating the fish while it is fresh. Having an appropriate recipe for the selected type of fish, and not overcooking is of course very important as well.

Some of the species that I have cooked (and like) that are generally not well regarded are:

Pink Salmon - fresh, or smoked (not frozen)
Cabezon
Pacific Cod - (not the Rockfish species)
Black Rockfish - aka sea bass
Sablefish - excellent smoked, but also other ways with the right recipe.
Arrowtooth Flounder - must be cleaned, Iced and cooked very quickly before the enzyme in the flesh turns the meat mushy.
Pike
Dolly Varden/Bull Trout
White Springs - fresh, or smoked, or even deep fried is very good.

Probably even more species I quite liked, that a lot of people don't, if I really thought long andand hard on it. I think retaining under utilized species is the best use of our oceans resources. There is almost no conservation issues with a lot of these under appreciated species, and when prepared correctly I think a lot of them are quite delicious.

Sure you don't get bragging rights with those nasty looking critters from the deep, but I think a lot of them taste better than a 30 plus pound Chinook when prepared correctly. That is just my opinion, because I know a lot of guys think otherwise.

I kept the Cabezon! Always do if they are a decent size. In my books they're great eating! Its the only fish in my experience, that loudly croaks like a frog once on the deck. My 2 1/2 yr old daughter was out for her time fishing today, she was a little freaked at the sight of the fish!
I cut Cabezon into 1" squares then pan fry lightly. They are really fatty fish, crab like texture. Lightly sear until cooked and dipped in garlic butter like crab is my favorite! I agree whole heartily about getting a good meal out of the less desirables! I was raised by my grandmother(who lived through WW2 and the great depression), she was a master of turning a cheap cut of meat into a 5 star meal for the family. I've kept many Cabezon over the years, but I think this was my largest. And a great consolation prize after my salmon rod exploded with a nice fish at the boat! Lost the fish, and wasn't trolling for the rest of the shift. I only brought the one trolling set up today as I was out with my daughter.
I've eaten and enjoyed everything but the Pike and Arrowtooth Flounder on your list! And I just haven't tried those yet.

 

[Fisherf]

we target lings once or twice a year. i like lingcod better than hali and salmon. we normally let everything bigger than 16 pounds go for lings. the small ones taste alot better.

 

[TheBigGuy]

we target lings once or twice a year. i like lingcod better than hali and salmon. we normally let everything bigger than 16 pounds go for lings. the small ones taste alot better.

Yup the smaller ones melt in your mouth. Old females can get pretty chewy. I used to dislike halibut as well. That was because whenever I had tried it in a restaurant or was given some it was always from the big monster Hali that I did not enjoy the texture. Once I actually got a taste of the smaller variety that were super eating I was hooked, and had to start catching them myself.