Saithe is caught in the ice-cold and clean waters of the North Atlantic, where it slowly develops its mild and slightly sweet taste with plenty of umami. It has off-white to pink meat with a firm and juicy texture that turns a beautiful snow-white with nice, big flakes when cooked. Saithe has a naturally high content of protein and iodine.
Breaded saithe has a crisp and crunchy surface that pairs well with the moist and tasty saithe on the inside. They are ideal for portion servings and buffet because of their uniform size.
ServingSaithe is a good alternative to cod that is easy to work and cook with. It is best cooked at low temperatures to preserve the natural moisture and flavours.
Prepare directly from frozen
Cooking instructionsPrepare from frozen at moderate temperature in pre-heated oven
Saithe (fish) (65%), breading (35%): flour (wheat), water, rapeseed oil, potato starch, salt, yeasts, natural flavourings. Pre-fried in rapeseed oil. A few bones may remain.
Catching areaBarents Sea (FAO 27 I), Norwegian Sea, Spitzbergen and Bear Island (FAO 27 II), Skagerrak, Kattegat, Sound, Belt Sea, and Baltic Sea (FAO 27 III), North Sea (FAO 27 IV)