Pacific Pollock, which is also known as Alaska Pollock, is a white fish, recognizable by two silvery stripes running down the sides of its body.
The under belly is usually white, while its upper body is a greenish black color.
The fish can grow to some three feet long and can weigh up to 46 pounds; however, most that are used in commercial fisheries weigh less than three pounds.
Unlike its Atlantic cousin, Pacific Pollock has a milder taste.
It is also whiter and contains less oil.
Pollock fillets are often layered into a block and deep frozen for the European and North American markets.
These fillets are used for breading and battering for fish sticks, fish and chips, etc.
Pacific Pollock is also often used for making surimi also known as imitation crabmeat or crab stick.
As Alaskan Pollock is widely available and affordable, many fast food chains, such as McDonald's and Burger King use the fish for their fish sandwiches.
Pollock from the Pacific make up around 40% of the United States' total commercial catch.
Given its mild taste and firm texture, as well as its wide availability, Alaska or Pacific Pollock can be used in wide range of recipes.
It is ideal for battering and frying.
It can be used to substitute other types of fish, when not available.
It can be steamed and baked, although broiling should probably avoided, as Pollock is easy to overcook.
Pollock are low in fat and calories, with each fillet containing around 90 calories and one gram of fat.
Here's a recipe for baked Pollock, which is a healthier alternative to fried fish sticks.
You will need about one pound of Pollock, soy sauce, crushed red pepper, lime juice, lemon juice, melted butter, minced garlic and salt and pepper to taste.
Put the Pollock in a baking dish, combine the remaining ingredients and pour mixture over the fish.
Bake for thirty minutes at 400 degrees.
The fish is done when it flakes easily with a fork.
For Pacific Pollock with black beans you will need, about 4 Pollock fillets, olive oil, one onion chopped, minced garlic, cumin, can of black beans, lime juice, diced tomatoes and green chilies.
Season the Pollock with salt and pepper, then transfer to a large skillet and cook in oil for about two minutes per side.
Combine the remaining ingredients in the same skillet, after removing the fish.
Cover and cook over low heat for ten minutes.
Season to taste and serve over the cooked Pollock.
The under belly is usually white, while its upper body is a greenish black color.
The fish can grow to some three feet long and can weigh up to 46 pounds; however, most that are used in commercial fisheries weigh less than three pounds.
Unlike its Atlantic cousin, Pacific Pollock has a milder taste.
It is also whiter and contains less oil.
Pollock fillets are often layered into a block and deep frozen for the European and North American markets.
These fillets are used for breading and battering for fish sticks, fish and chips, etc.
Pacific Pollock is also often used for making surimi also known as imitation crabmeat or crab stick.
As Alaskan Pollock is widely available and affordable, many fast food chains, such as McDonald's and Burger King use the fish for their fish sandwiches.
Pollock from the Pacific make up around 40% of the United States' total commercial catch.
Given its mild taste and firm texture, as well as its wide availability, Alaska or Pacific Pollock can be used in wide range of recipes.
It is ideal for battering and frying.
It can be used to substitute other types of fish, when not available.
It can be steamed and baked, although broiling should probably avoided, as Pollock is easy to overcook.
Pollock are low in fat and calories, with each fillet containing around 90 calories and one gram of fat.
Here's a recipe for baked Pollock, which is a healthier alternative to fried fish sticks.
You will need about one pound of Pollock, soy sauce, crushed red pepper, lime juice, lemon juice, melted butter, minced garlic and salt and pepper to taste.
Put the Pollock in a baking dish, combine the remaining ingredients and pour mixture over the fish.
Bake for thirty minutes at 400 degrees.
The fish is done when it flakes easily with a fork.
For Pacific Pollock with black beans you will need, about 4 Pollock fillets, olive oil, one onion chopped, minced garlic, cumin, can of black beans, lime juice, diced tomatoes and green chilies.
Season the Pollock with salt and pepper, then transfer to a large skillet and cook in oil for about two minutes per side.
Combine the remaining ingredients in the same skillet, after removing the fish.
Cover and cook over low heat for ten minutes.
Season to taste and serve over the cooked Pollock.
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