Saithe/Coalfish

MEow said:

Today I went shopping for making some of the soups which some of you have posted. While at the
supermarket I found a packet with two fresh fillets of saithe/coalfish, weighing combined a bit
less than 0,5 kg, or approximately a pound.

This one stumped me so I had to look it up. Turns out it's a EuroFish, not Merkin. Related to
pollack and from the looks of it it's similar in appearance to what folks on the Outer Banks of NC
call southern kingfish.

Quoted message said:

This kind of fish is maybe the cheapest fish around here, as it can be caught in the local waters.
I recall that I like the taste of it, and I don't want to "deafen" it with something very strong
tasting. I'd appreciate tips and recipes.

I googled on coalfish +recipe and came up with a bunch - here's the URL for one

angling.ukf.netcoalfish.htmOpen ↗

But if the taste is similar to pollack and/or southern kingish, I'd recommend baking it in a tin
foil wrap after seasoning with salt, pepper, melted butter and a bit of sweet paprika dusted over
the top. On the size of the fish (I'm assuming filets?) one pound should take no more than 20
minutes in a 350 oven.

If it's a whole fish, remove the gills (and head if you like), remove the skin or not, as you
prefer. Over on this side of the pond most of the pollack family are skinned and served as filets
or steaks.

Best,

Marc

While frolicking around in rec.food.cooking, MrAoD of AOL

url='http://www.aol.com/'http://www.aol.com/url said:

This one stumped me so I had to look it up. Turns out it's a EuroFish, not Merkin. Related to
pollack and from the looks of it it's similar in appearance to what folks on the Outer Banks of NC
call southern kingfish.

Ah. I just had the Swedish name to go from, but a brief net-search told me that it's called saithe,
or coalfish, in English.

Quoted message said:

I googled on coalfish +recipe and came up with a bunch - here's the URL for one

angling.ukf.netcoalfish.htmOpen ↗

But if the taste is similar to pollack and/or southern kingish, I'd recommend baking it in a tin
foil wrap after seasoning with salt, pepper, melted butter and a bit of sweet paprika dusted over
the top. On the size of the fish (I'm assuming filets?) one pound should take no more than 20
minutes in a 350 oven.

Yes, it two fillets, and that sounds like a good idea. Thanks. I can't describe the taste, and
haven't tried the other two kinds, so I can't tell.

Now I'll just need to find out what to have with the fish. Potatoes and some kind of easy sauce.
Suggestions are very welcome, though it's probably hard to suggest if you don't know what the fish
tastes like...
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗
bin/nemwiki.pl?ISFN "There is scarcely a business or industry left that could understand the concept
of shame even if they looked it up in a dictionary." Eric Walker (AUE)

While frolicking around in rec.food.cooking said:

Now I'll just need to find out what to have with the fish. Potatoes and some kind of easy sauce.
Suggestions are very welcome, though it's probably hard to suggest if you don't know what the fish
tastes like...

On second though - don't bother. I'll just make something out of what I happen to have lying around,
call it food and eat it. I'm not going to bother shopping before cooking, in any case; I'm too
hungry for that.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗
bin/nemwiki.pl?ISFN "There is scarcely a business or industry left that could understand the concept
of shame even if they looked it up in a dictionary." Eric Walker (AUE)

While frolicking around in rec.food.cooking, MrAoD of AOL

url='http://www.aol.com/'http://www.aol.com/url said:

Quoted message said:

Yes, it two fillets, and that sounds like a good idea. Thanks. I can't describe the taste, and
haven't tried the other two kinds, so I can't tell.

Firm white flesh, clean, almost sweet tasting. I'm not much of a fan of freshwater fish but I do
love salt water critters.

Kind of, yes. However, I also detect some other flavour which is what I like about them. Apart from
that I should've used more salt with the fish, they turned out okay. I was surprised that they got
reduced so much just by getting cooked, though.

Quoted message said:

Quoted message said:

Now I'll just need to find out what to have with the fish. Potatoes and some kind of easy sauce.
Suggestions are very welcome, though it's probably hard to suggest if you don't know what the fish
tastes like...

Cut into wedges, tossed with a little olive oil, salt and pepper, then roasted in the pan. Garlic
and onion optional.

I ended up just frying whatever I had around, as I was getting quite hungry.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗
bin/nemwiki.pl?ISFN "There is scarcely a business or industry left that could understand the concept
of shame even if they looked it up in a dictionary." Eric Walker (AUE)