Dupsinea.com

Hub of tech.

The Fish We Cook: Atlantic Pollock and Walleyed Pollock

POUT

Often known as Green Cod, Boston Bluefish, Blue Cod, Blue Snapper, Coalfish, Coley, or Saithe, Pollock 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 smoky gray or yellowish belly and averages 4 to 12 pounds and 2 to 3 feet in length, but has been known to reach 46 pounds. Pollock 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. Pollock is an abundant and commercially important fish and is widely used in the production of fish sticks and other breaded products. It is also one of the most commonly used fish for making artificial crab meat. It has tender, white flaky flesh that has a fairly strong flavor compared to other white fish. The best ways to cook Atlantic pollock are frying, baking, broiling, pan-frying, steaming, or poaching.

POLLOCK, VALEO

Walleyed pollock is a member of the cod family and is closely related to Atlantic pollock in both appearance and size, with larger eyes being the main distinguishing factor. Abundant in the North Pacific, walleyed pollock tastes better than its Atlantic cousins ​​and is found under names like silver cod, Alaska walleye, saithe, queddy salmon, or sea salmon. It has an olive green to brown back with silvery sides and a white belly. Also known as the Alaskan Pollock, it is the second largest fish in the world in terms of commercial tonnage. In the 1990s it reached its peak with more than six million tons traded. The Haddock is a fast growing fish and produces many offspring which helps it withstand the great pressure of fishing. The quality of Alaska pollock is better than that of its cousin, the Atlantic pollock. It has a whiter flesh that is milder in flavor and less oily. It is the main fish used in fast food chains such as McDonalds, Dairy Queen, Arby’s, Long John Silver’s and Subway. It is also a main ingredient when making imitation crab meat. Its meat is firm and flaky with a mild flavor and is low in fat and remains moist after cooking with a slight tint of color. The best ways to cook Pollock is to bake, broil, sauté, fry, oven fry, or pan fry.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *