Alaskan pollock, one of the most delicate and finely textured members of the cod family is ideal for a wide variety of cooking techniques. In fact, Alaskan pollock may be just the fish you’ve been looking for as the center-piece to your some of your favorite recipes. This exquisitely delicate, flaky white fish is extremely versatile; ideal for pan-frying, deep-frying, baking, poaching or even for using in soups and stews.
Posts Tagged ‘White Fish’
The Main Ingredient in Your Fish Recipe is Important – Don’t Overlook the Ideal Option
Sunday, July 12th, 2009The Story Behind the "Crab Legs" on the Dinner Table
Wednesday, May 20th, 2009The purpose of surimi is to imitate the pricier flesh of crab, lobster, and other shellfish. The paste is made from the meat of white fish like pollock, swordfish, and cod. Only the lean meat is taken from the fish and then it is washed repeatedly in order to remove any unpleasant smells that may linger. Once the fish has been thoroughly washed it is pulverized until it forms a gelatinous paste that can then be molded into whatever artificial seafood product is desired. After this whole process the surimi is essentially flavorless so a lot of extra ingredients must be added in order for the paste to take on the appropriate taste and texture of whatever it is supposed to be.
A Delicious Taste of the Bering Sea Right at Home
Wednesday, May 13th, 2009Bering Sea pollock is a delightful mild white fish that is the perfect addition to any meal. Even if guests are not the biggest fans of seafood, the delicate taste of pollock will be a pleasant surprise for even the most skeptic diner. The versatility of this fish is one of its greatest attributes and those that hail from the Alaskan coast are sure to be of the highest quality flavor without the danger of harmful toxins. One great recipe is for pollock fillets almondine.