POLLACK
Often referred to as green cod, Boston Bluefish, Blue Cod, Blue Snapper, Coalfish, Coley or Saithe the Pollack is a member of the cod family found in the cold waters of the North Atlantic from Nova Scotia to Virginia. It has a brownish green back with a Smokey grey or yellowish belly and averages 4 to 12 pounds and 2 to 3 feet in length but has been known to reach 46 pounds. The Pollack is a fast growing fish but usually does not live more than 15 years. Like its cousin the cod, it is a bottom feeding fish. The Pollack is abundant fish and is commercially important being used widely in the production of fish sticks and other breaded products. It is also one of the most common used fish when making artificial crab meat. It has a tender, white flaky meat that is fairly strong flavored compared to other whitefish. The best ways to cook Atlantic Pollack is to deep fry, bake, broil, pan fry, steam or poach.
POLLOCK, WALLEYED
The walleyed Pollock is a member of the cod family and is closely related to the Atlantic Pollack both in appearance and size with larger eyes being the major distinguishing factor. Abundant in the north Pacific, the walleyed Pollock is better tasting than its Atlantic cousins and is found under such names as silver cod, Alaska walleye, saithe, queddy salmon or sea salmon. It has an olive-green to brown back with silver sides and a white belly. Also known as Alaskan Pollock It is the world's second most important fish in terms of commercial tonnage. In the 1990's it reached its peak with over six million tons marketed.
The Pollock is a fast growing fish and produces many young which helps it with stand the great fishing pressure. The quality of the Alaskan Pollock is better than its cousin, the Atlantic Pollack. It has a whiter meat that is milder in flavor and less oily. It is the primary fish used in fast food chains such as McDonalds, Dairy Queen, Arby's, Long John Silver's and Subway. It is also a primary ingredient when making imitation crab meat. Its meat is firm and flaky with a mild flavor and is low in fat content and remains moist after cooking with a light tint of color. The best ways to cook Pollock is to bake, broil, saute, deep fry, oven fry or pan fry.
Often referred to as green cod, Boston Bluefish, Blue Cod, Blue Snapper, Coalfish, Coley or Saithe the Pollack is a member of the cod family found in the cold waters of the North Atlantic from Nova Scotia to Virginia. It has a brownish green back with a Smokey grey or yellowish belly and averages 4 to 12 pounds and 2 to 3 feet in length but has been known to reach 46 pounds. The Pollack is a fast growing fish but usually does not live more than 15 years. Like its cousin the cod, it is a bottom feeding fish. The Pollack is abundant fish and is commercially important being used widely in the production of fish sticks and other breaded products. It is also one of the most common used fish when making artificial crab meat. It has a tender, white flaky meat that is fairly strong flavored compared to other whitefish. The best ways to cook Atlantic Pollack is to deep fry, bake, broil, pan fry, steam or poach.
POLLOCK, WALLEYED
The walleyed Pollock is a member of the cod family and is closely related to the Atlantic Pollack both in appearance and size with larger eyes being the major distinguishing factor. Abundant in the north Pacific, the walleyed Pollock is better tasting than its Atlantic cousins and is found under such names as silver cod, Alaska walleye, saithe, queddy salmon or sea salmon. It has an olive-green to brown back with silver sides and a white belly. Also known as Alaskan Pollock It is the world's second most important fish in terms of commercial tonnage. In the 1990's it reached its peak with over six million tons marketed.
The Pollock is a fast growing fish and produces many young which helps it with stand the great fishing pressure. The quality of the Alaskan Pollock is better than its cousin, the Atlantic Pollack. It has a whiter meat that is milder in flavor and less oily. It is the primary fish used in fast food chains such as McDonalds, Dairy Queen, Arby's, Long John Silver's and Subway. It is also a primary ingredient when making imitation crab meat. Its meat is firm and flaky with a mild flavor and is low in fat content and remains moist after cooking with a light tint of color. The best ways to cook Pollock is to bake, broil, saute, deep fry, oven fry or pan fry.
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fry, poach sauté or steam fish, check these out.
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