Learning to Appreciate Pollock, the World's Most Under-Appreciated Fish

[Tristan Mitchell]

Wild Pollock is a fish that often doesn't get its due credit. Being
one of the most abundant fish species around, Pollock is used for
everything from fish filets to seafood analog products like surimi.
Pollock is packed in stacks and molded into a frozen block to be used
for breading and deep frying. However, even though most people have
eaten it, they don't even know it.
Wild Pollock makes an excellent alternative to other, less populous
fish. Besides being extremely healthy-it's low in fat, low in carbs
and high in protein-methods for catching Pollock are sustainable and
do not damage the fragile ocean floor. With its slightly sweet, white,
flaky meat, Pollock is great for baking, barbecues, deep frying and
for curries and rich, thick sauces.
For frying wild Pollock a beer batter goes extremely well with the
fish's delicate, mildly aromatic flavor. Use a cold lager straight
from the fridge. Simply pour a bottle of brew into a bowl and mix it
with flour-enough to make a thick batter to coat the fish. Add some
salt and pepper, and some parsley or chopped cilantro if you've got
some lying around. Coat the Pollock fillets and chuck them in the
fryer. It's that easy. Serve with wedges of lemon and a dollop of
mayonnaise.
To bake wild Pollock all you have to do is get some foil and wrap the
fish and stick it in the oven for15-20 minutes. Before you close the
foil, season the fish with some salt and pepper, top it with some
lemon and if you like, a bay leaf for added flavor. Or try a simple
topping of black pepper and a few slices of ham, drizzled with olive
oil and some salt. Serve with a green salad and roasted potatoes.
As wild Pollock fillets are pretty thick and consistent, they are easy
to barbecue. Simply wrap them in foil or purchase foil bags from your
local grocer's and then pop them on a hot grill. You can season the
fillets before hand with lemon juice and pepper. Top it all off with
some parsley and maybe a couple of cherry tomatoes. The fillets should
be done in around 15 minutes or when they flake with a fork.

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