Saithe is known by a number of different names, including coalfish, coley and Atlantic pollock. When raw, its flesh has a greyish colour compared with other so-called white fish, but when cooked, it turns a clear white. Many prefer cooking with saithe due to its characteristic rich and fishy flavour.
The saithe is a codfish, with similarly firm and flaky flesh. Its firm texture makes the saithe easy to handle and, like other white fish, there are many different ways to prepare it. Its rich fishy flavour makes the saithe ideal for spicy dishes and dishes with strong and full flavours. Saithe is easy to deep fry and is one of the best fish to use for fishcakes and croquettes.
Saithe is often overlooked due to the darker colour of its raw flesh, even though it becomes lighter after cooking.
The taste is more characteristic than with other white fish and saithe has a distinctive flavour and a more concentrated taste of fish. This is why saithe is often the preferred choice for those wanting a rich taste of fish.
Saithe is also very healthy, being rich in protein, vitamin D, vitamin B and selenium.
Origin: France