Saithe is most common in France & Germany where it has a long tradition. It is generally a larger fish that yields a big flaky texture. Meat colour is darker when raw but cooks to a grey/white. It is ideal for zesty flavouring such as tomato or spicy based sauces and marinades. The Icelandic Saithe Fishery was officially certified under the “Icelandic Responsible Fisheries” program in 2013. This is truly a transparent fisheries management program.
Cook on stovetop or in the oven from defrosted. Fish is fully cooked when the fillet flakes with a fork. For pan frying, after about 2-3 minutes on one side, flip the fillet then finish off with an additional 1-2 minutes. Look for a golden-brown outer layer.