Poached Coley & Parsley Flakes

🧺 Ingredients

• 1 small skinless, boneless coley fillet (saithe/coalfish), fresh or fully defrosted
• A few sprigs of fresh flat-leaf parsley, finely chopped
• Plain water for poaching — nothing else, no salt, oil or stock

👩‍🍳 Method

1. Check the fillet over carefully with your fingers and remove any stray bones.
2. Lay it in a small pan, just cover with cold water, and bring to a bare simmer.
3. Poach gently for 6–8 minutes until the flesh is opaque all the way through and flakes apart with a fork.
4. Lift the fish out, let it cool completely, then flake it into small pieces and lift out any bones you find.
5. Toss through a pinch of finely chopped parsley and serve a spoonful as a topper or a treat.

📝 Notes

A topper and occasional treat, not a balanced meal — plain fish lacks the taurine and nutrients a complete cat food provides, so keep it to no more than about a tenth of your cat's daily calories. Coley is a lean white fish, so it is a good lighter option than oily fish, but serve it plain and unseasoned: never add salt, butter, oil, onion or garlic. Cool it fully before serving, use it within a day or two from the fridge, and skip it for any cat on a vet-prescribed diet or with a fish allergy.