This underrated relative of cod is enormously popular in the northern hemisphere, where it has a huge number of local names including ‘saithe’, ‘Boston bluefish’ and ‘green cod’. This last is rather appropriate as coley is being hailed as the sustainable alternative to the hard-pressed cod.
How is the fish prepared?
The fish is cleaned, filleted and prepared ready to cook
Coley has the same firm but tender texture as cod with large easily separated flakes. This makes it a worthy substitute for cod and haddock in many dishes.
Coley are rich in vitamin B12 and selenium.
Per 100 g/4 oz: 82 kcals, 1 g fat
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