Coley loins skin on scaled

Skin-on saithe loin, descaled

Fresh saithe loin from Iceland, with the skin retained and the scales removed. The loin is the thick dorsal section of the fish and has firm, succulent flesh with a full flavour. The skin-on presentation makes this cut particularly suitable for pan-frying on the skin.

Flavour & texture

Saithe has a slightly stronger flavour than cod and a firm, flaky texture. When cooked carefully, the thick loin stays succulent and pairs well with both delicate and bold ingredients.

Culinary uses

Suitable for pan-frying on the skin, grilling and oven-baking. It also works well in fish stews and curries; add the fish towards the end to avoid overcooking.

Pat the skin dry before frying and start with the skin side down. Pair with lemon, tomato, leeks, mustard or fresh herbs. Adjust the cooking time to the thickness of the loin.

Product specifications

• Species: Saithe (coley)
• Scientific name: Pollachius virens
• Origin: Iceland
• Catch area: North Atlantic waters around Iceland
• Production method: Wild-caught
• Cut: Loin, the thick dorsal section
• Presentation: Skin-on, descaled
• Processing: Scales removed; skin retained
• Condition: Fresh
• Storage temperature: 0–2 °C
• Allergen: Fish

Weight & packaging

• Size grade: 300–500 gram per loin.
• Available packaging: 3 and 5 kg boxes.