"Saithe, also known as coley, is a member of the pollock family found around the North Atlantic Ocean with grey-ish coloured flesh. When cooked, saithe is said to boast a much stronger and more intensely 'fishy' flavour than traditional options like cod and haddock. Bjørn-Erik Stabell, the Norwegian Seafood Council's UK director, has called saithe the 'fish lovers' fish' and 'an excellent choice'."
"To find out if it's worth replacing our chip shop favourites, I try battered saithe at my nearest fryer - and I won't be forgetting it in a hurry. From my intensive research, I only find one London fish and chip restaurant selling coley - Golden Union on Poland Street in Soho. This retro-looking chippy is selling a battered coley fillet for £11 - slightly cheaper than cod and haddock (both £11.50) as well as pollock and plaice (both £12.50)."
"As I break apart my coley fillet, the flesh is quite different to what I'm used to - instead of pearly white like cod it has a duller colour, slightly grey. The flavour is a lot milder than I was expecting - delicate and not at all odorous unlike some other fish dishes I've tried. What I especially loved was the flesh's firm, meaty consistency and large, generous flakes."
Saithe, also called coley, is a pollock-family fish from the North Atlantic with greyish flesh and a reputation for a stronger, fishier flavour when cooked. Bjørn-Erik Stabell describes saithe as the 'fish lovers' fish' and an excellent, cost-effective choice. Saithe remains uncommon in UK diets but appears in some chip shops including Harrison's, Linford's and The Scrap Box, with Golden Union in Soho offering a battered coley fillet for £11. The flesh appears duller and grey rather than pearly white, yet offers firm, meaty flakes and a milder, delicate, non-odorous taste.
Read at Mail Online
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