- mature coalfish. The Description of the Countrey of Zetland from the second half of the seventeenth century gives a somewhat fanciful origin of the name Shetland:
By the Scots & English it is called Shethland, because in old time there were many sheathfish caught about its coast.
It is certainly true that seath have been an important part of the diet of Scotland for centuries. The same volume records that they are very beneficial by reason of the oyl they make of their livers. This mouthwatering serving suggestion comes from The Orkney and Shetland Miscellany edited by Alfred and Amy Johnston:
Saide-an-gree was the saith boiled with its liver till the oil floated on the water. When the fish was dished the 'gree' was skimmed off and poured over the fish.