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.
The loin is cut from the dorsal part of the fillet, which is also the thickest and leanest part. Loins from saithe are uniform in size and shape, making them ideal for portion-servings or buffets.
Ingredients
Saithe loins (fish). Water (as protective glaze).
Serving
Saithe 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.
Cooking instructions
Prepare in oven at low heat or on pan lighty dusted medium heatThawing instructions
Defrost in refrigerator at max 5°C