Pollock is a mild, delicate-tasting fish, with a slightly coarse texture. Some find it more flavorful than cod or haddock, perhaps because it has a higher oil content. Boneless Alaska pollock fillets are creamy tan in color. Cooked, the lean, moist meat is white and firm, with a nice flake.If you need a white fillet, your odds are much better with single-frozen vs. twice-frozen pollock, which is often grayer. Additionally, deep-skinned (i.e., fat line removed) pollock offers a whiter, more “cod-like” portion.
While this versatile whitefish is commonly used in surimi and fried-fillet sandwiches, it can hold its own in gourmet preparations. Alaska pollock is an ideal substitute for cod, though pollock fillets are smaller. Because of the higher fat content, it should be cooked slightly longer than cod or haddock. Pollock’s delicate taste is easily complemented with herbs, spices and light sauces.
Japan, Korea, Russia, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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