This fish is related to cod but has darker flesh, white when cooked, as well as larger scales, and it has been prepared for you without the skin. Historically, coley has been underrated in fish markets, despite its excellent taste and ability to produce high-quality thick fillet steaks. As a result of our marketing campaign highlighting coley, customers have ordered from us again and again. You can now satisfy your craving for underrated coley by moving one step closer.

An excellent alternative

Among our most popular alternatives to cod and haddock, coley is the most popular. An excellent alternative to white fish in the world. Exactly why? Prices are a major factor. Compared to the other two fish, it’s cheaper.

However, that does not mean the quality is not there. An excellent and inexpensive fish substitute, the flesh becomes stunningly white when cooked (frying, grilling, steaming, boiling, and roasting are some of the ways it can be cooked). We at Frozen Fish Direct pride ourselves on providing you with fresh fish every time you order.

Buyer’s Guide

There is a wide variety of coley on the market, including fresh and frozen varieties. It’s caught in the North Atlantic, in the United States and Europe. You can get it filleted, or you can get a headless whole fish. Additionally, dried and smoked versions are sometimes available.

Preparation

If you choose to leave the skin on, you need to skin or scale the fillets and pin-boned them before or after cooking. In addition to deep-frying, it can be poached and used in fish pies or deep-fried in batter. Soups and casseroles made with coley are also delicious.

Coley Recipes

There are a lot of recipes that use coley in place of cod or haddock due to its low price. Coleys have unique dark skin with a broad white stripe lateral to their bodies; their belly is pale silver. When cooked, pink-grey flesh turns paler and flakier. The best way to eat coley is to eat it as fresh as possible. Alternatively, it’s called saithe or coalfish.

Coley with Tarragon Sauce Vierge

A classic sauce vierge is served with this white fish, which is made with olive oil, lemon juice, herbs, and chopped tomatoes. The simplicity and sophistication of it.

  • Preparation time: 30 minutes or less
  • Cooking time: 10 minutes or less
  • Serves 4

Ingredients

For the sauce Vierge:

  • 120ml extra virgin olive oil
  • Only the juice of 1 lemon
  • 2 tomatoes, seeded and skinned, diced.
  • 1 shallot, peeled, finely chopped
  • 1 small garlic, peeled and chopped finely
  • 3 tablespoons freshly chopped tarragon

For the coley:

  • 4 coley fillets (approximately 175g each)
  • Pepper and salt to taste
  • 2 tablespoons prime olive oil
  • ½ lemon, juiced
  • Serve with a green salad with light dressing

Method

In a stainless steel saucepan, heat the olive oil for the sauce vierge. Add the lemon juice and whisk thoroughly. Chop the tomatoes, shallots, and garlic and add them to the pan.

The sauce vierge mixture should be heated over medium heat. Salt and freshly ground black pepper are added to taste, along with the tarragon. Remove from heat.

The coley fillet should be seasoned with salt and fresh black pepper.

Over medium heat, heat the oil in a nonstick frying pan. Frying the seasoned coley fillets until golden brown, with the skin side down, should take between one and two minutes.

Once the fillets are cooked through, turn them over and cook for another 1-2 minutes.

The lemon juice should be poured over the fish fillets before removing them from the heat.

Coley fillets should be served on a serving platter centred with the fillets. Serve with the tarragon sauce vierge. Put the green salad on the side.