Fish

Coalfish

B tier

Coalfish is an older English name for Pollachius virens, referencing the dark back and coaly colour of the raw fish. In kitchens it means the same mild, flaky whitefish sold as coley—good for frying, baking, and thrifty family meals. The name still appears in traditional recipes and some market boards. Use as you would coley: batter, crumb, or bake with a moist topping. Coalfish benefits from bold seasoning—curry, tomato, cheese sauces—because the flesh is mild. Remove any dark bloodline for a cleaner plate.