A 1kg bag of skinless wild coley fillets — 1 to 2 large fillets per bag. Coley (Pollachius virens, also called coalfish) is the unsung hero of British white-fish cookery: a true cod-alternative with firm white flesh, generous omega-3 and a much more sustainable population than cod. Filleted and fast-frozen on the boat within hours of catch.
Pack details
- Net weight: 1kg
- Fillets: 1–2 per bag (large portions)
- Form: skinless — may contain a few small bones
- Catch: wild, fast-frozen at sea
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook coley
- Beer-battered: 180°C for 5–6 minutes — a fantastic chip-shop alternative.
- Pan-fry: dust with seasoned flour, fry in butter for 3–4 minutes per side.
- Bake: 200°C for 12–15 minutes with butter, lemon and herbs.
- Fish pie: poach in milk, flake into béchamel.
- Tray-bake: over chorizo, tomatoes and butter beans.
Pair with a chilled Picpoul or Albariño.
Sourcing and delivery
Wild coley, fast-frozen at sea. Dispatched frozen from our UK warehouse in insulated packaging.
