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Alaskan Pollock One of my favorite fish is the Alaskan pollock. Being a member of the cod family, this fish is mild in flavor with a slightly coarse texture. Pollock can be found in the waters from California to Alaska, as well in the waters of Russia, China and Japan. For along time Alaska pollock was called the cod's poorer cousin, but it has become a valuable resource and a popular item on many menus. In the U.S. pollock it caught by large factory trawlers that actually process the the fish at sea, either making surimi or frozen block products. If you have ever tasted Imitation crab, surimi is the main ingredient in it. Also don't confuse Alaskan pollock with the two pollocks from the Atlantic. Most of the Alaska pollock will be found frozen, while the Atlantic pollock can be bought fresh never frozen. Even though it is a member of the cod family you will find that pollock fillets area creamy tan in the raw state. But when cooked this lean fish has a moist, white and firm meat. Alaska Pollock Cooking TipsThe Pollock fish has a higher oil content than cod or haddock, so you should cook it a little longer. Light sauces, herbs and spices compliment the pollock's delicate taste.The reasonable price of Pollock fillets makes it an excellent fish for a fish fry. It can be coated in corn meal for a crunchy coating or you can use seasoned flour for a more delicate coating. If you do try to grill it make sure you use a wire fish basket. Ways to Cook it: Bake, Broil, Fry, Grill, Saute, Steam Texture: Medium Flavor: Mild SubstitutionsCod, Haddock, FlounderCommon NamesWalleye pollock, Pacfic tomcod, Pacific pollockNutrition FactsServing Size:100g/3.5oz. (raw) Amount Per Serving Source: USDA
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