Coley Portions Skin On x 2

Coley fish fillets are the perfect choice for anyone looking to add a touch of variety to their midweek meals. Also known as saithe, coalfish, and podleys, coley is an easy to cook whitefish that is extremely popular in mainland Europe.

These fillets are expertly cut from fresh, high-quality Coley fish, ensuring a delicate and succulent flavour with every bite. Ideal for grilling, frying, or baking, these fillets are a versatile and tasty addition to any menu. Our Coley fillets are sourced directly from the waters of Scotland, cut by hand by our master fishmongers, and then delivered to your door fresh ensuring maximum taste and quality.

 

Scientific Name: POLLACHIUS VIRENS
Provenance: NE Atlantic
Catch or Cultivation Method: Trawl / Line / Seine Net
Preparation: Skin off portions
Refrigerated Shelf Life From Despatch Date: 3 days

Coley (Pollachius virens)

Allergens: Fish

May contain molluscs, crustaceans

Allergen Information

Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.

Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.

We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.

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All raw fish must be cooked through before serving.

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.