Cooking pollock fish. Pollock recipes

In the oven

With this treatment, baked fish becomes tender and most of the vitamins are preserved. Good for your figure because there is no excess fat.

You can bake pollock in the oven as a whole carcass or in portioned pieces of fillet.

Ingredients Servings: –+2

• Pollock carcass 1 piece
• Lemon pcs
• Dill or parsley 1/3 bunch
• Vegetable oil 2 tbsp
• Salt, pepper to taste

Per serving Calories: 552 kcal Protein: 96.35 g Fat: 17.55 g Carbohydrates: 2.1 g Steps 57 min. Video recipePrint

• Rinse the fish and dry it with a napkin.
• Salt and pepper it on all sides. If you like, you can add a little ground paprika to the salt - this will give the fish a pleasant aroma.
• Chop the greens finely and place in the belly. Sprinkle the outside of the pollock with lemon.
• Grease a baking tray with oil and place the fish on it. Cover the top with foil and place in a preheated oven.
• Bake at 180-190 degrees for about 20 minutes. Then remove the foil and leave in the oven for another 5-7 minutes. Very tasty baked fish is ready.

Advice - make a small cut in the center of the foil so that steam escapes, and the fish turns out to be baked, and not boiled in its own juice.

Bake in foil in the oven

If you bought this type of fish for the first time and don’t know how to cook pollock, we suggest preparing the dish in the oven. The meat turns out soft and tender. During heat treatment it does not lose its nutritional qualities.

Ingredients:

pollock – 1 carcass; vegetable oil – 2 tbsp. spoons; salt; onions – 2 pcs.; pepper; lemon juice – 1 teaspoon; paprika – 1 teaspoon.

Preparation:

Clean and rinse the carcass. Take a paper towel and dry. Pour over the juice. Sprinkle paprika into the salt. Add pepper. Mix. Rub the resulting mixture onto the carcass. Grease the foil with oil. Place on a baking sheet. You will need the onion in half rings. Place the carcass on foil. Place around the onion ring. Wrap it up. Place in a hot oven (190 degrees). Leave for half an hour.

Steamed in a slow cooker

This method of preparation is optimal from the point of view of preserving vitamins and nutrients, and therefore beneficial properties. This is how pediatricians recommend preparing pollock for young children if they do not have allergies.

We will need:

• fish – 500 gr.;
• salt, pepper to taste;
• a couple of sprigs of fresh herbs;
• lemon juice;
• a couple of laurel leaves and 3-4 peas of allspice.

Cut pollock fillet or carcass into portions, add salt and pepper. If you are cooking for a child, it is better not to use pepper. Sprinkle with lemon juice and leave for 15 minutes.

Pour hot water into the multicooker, throw peppercorns and bay leaves into it - this will give the finished fish a delicate aroma. Place the prepared pieces on the grill. Sprinkle them with herbs. Steam the fish for 15-25 minutes, depending on the serving size.

How often do you eat fish?

What delicious things can you make from pollock?

Dishes made from it are low in calories, but at the same time nutritious and satisfying. This is an ideal product for those who want to lose weight or are recovering from a serious illness. Most often, fish is cooked in a slow cooker, in a frying pan or in the oven.

Pollock in the oven

Fish prepared according to this recipe turns out very tasty. Pre-marination provides special notes. Be sure to try it.

Ingredients:

• pollock fillet – 300 gr.;
• fresh tomatoes – 200 gr.;
• soy sauce – 2 spoons;
• lemon juice – 2 tablespoons;
• salt and a pinch of oregano;
• a piece of hard cheese.

How to cook pollock in the oven

Rinse the fillet and dry it. Mix juice, sauce, salt and oregano. Pour the mixture over the fish and leave for 25-30 minutes. Grease a baking dish with butter.

Place the fillet in it. Distribute the tomatoes cut into slices on top, sprinkle everything with grated cheese and bake in an oven preheated to 200 degrees for half an hour. Let it sit for a while and you can serve.

Fried pollock in a frying pan

Pollock prepared according to this recipe is a real culinary masterpiece. And the whole secret is in the original breading. Thanks to it, the juice will not come out of the fish, but will remain inside. As a result, the top will be crispy, and the inside will be juicy and tender.

Ingredients:

• pollock pieces or fillet – 300-400 gr.;
• oatmeal - a glass;
• paprika, salt and black pepper to taste.

Cooking method

Wash the fish, dry it, cut into portions. Grind the oatmeal in a blender or coffee grinder, add salt and spices to it. Grease a frying pan with vegetable oil and heat it up.

Dip each piece in breading and fry on both sides over medium heat. Ready! Can be served. But you can bring the dish to perfection. To do this, finely chop a bunch of fresh parsley. Simmer it for a couple of minutes in a saucepan with the addition of butter and a few drops of lemon juice. If you pour the mixture over warm fish, it will acquire an exquisite taste and a very delicate aroma.

Pollock in a slow cooker

An excellent option for a fish dish that goes well with any side dish.

Ingredients:

• pollock – 1 kg;
• large onion;
• a couple of carrots;
• spoon of soy sauce;
• a spoonful of mustard;
• two spoons of sour cream;
• vegetable oil;
• salt to taste.

How to cook

Grease the multicooker bowl with oil. Clean the fish, wash, dry, cut into pieces.

Cut the onion into half rings, grate the carrots coarsely. Simmer the vegetables in the multicooker in the “Baking” mode until soft, add salt, sauce, sour cream and mustard. Cook in the same mode for 15 minutes. Then place the fish on the “pillow”. Close the lid and cook for 25-30 minutes. Then let it sit for a while. When serving, you can sprinkle with fresh herbs.

Don't pass by the pollock lying on the store counter. Now you know how to cook it. All that remains is to please the family with tasty and healthy food. Bon appetit.

The modern housewife has a wide choice of options for using sea fish. In terms of its taste properties, it ideally matches the most demanding taste. In addition, in addition to the mackerel and herring familiar to most people, you can find steaks, fillets and whole carcasses of other equally tasty inhabitants of the aquatic depths on sale. If you come across pollock on the counter, what kind of fish it is and how to cook it, you should find out in advance.

For the Russian consumer, this name is new, however, this species belongs to the cod family, has tender meat and is suitable for creating dietary dishes.

Finding recipes for making fresh frozen pollock is not difficult. But how to cook fillet, steak and cutlets deliciously without drying out the tender meat? Information about the characteristics of the fish itself, its structure and properties will help you understand these and other secrets.

Extinguishing

Another dietary option for a dish of pollock is stewed with vegetables.

We will need:

Peel the onions and carrots, cut into small cubes. Pour oil into a heated frying pan and add onions. When it becomes translucent, add carrots. Simmer for 3-4 minutes, then add diced peppers and tomatoes. Season with salt and pepper, add 0.5 teaspoon of Provençal herbs, simmer for another 3-4 minutes and add fish fillet cut into 3 cm strips to the vegetables. Simmer uncovered for about 10 minutes. The finished dish can be sprinkled with any herbs.

Benefits and harms of pollock for the body

Despite its lower cost compared to cod, pollock has no fewer useful qualities:

Vitamin B12 helps improve immunity and speed up metabolism; vitamins (A, B, E, D, K) help rejuvenate and strengthen the body, improve vision; thanks to calcium and phosphorus, fish meat has great benefits for bone tissue; zinc helps heal wounds and has a positive effect on hormonal levels; helps develop intellectual abilities; Fish liver renews cells and strengthens the immune system.

Canned fish should not be consumed by people with the following diseases:

gastritis;
stomach ulcer; liver failure; if there are problems with the pancreas. It is harmful to consume large amounts of meat in canned form. This does not apply to fresh products.

Said should not be consumed:

with severe food allergies; with seafood intolerance.

The following people should be wary of pollock dishes:

having problems with the thyroid gland; with disruption of hematopoietic processes; for vascular diseases; for problems with the nervous system; if there is a predisposition to the formation of blood clots.

For culinary dishes, it is recommended to purchase chilled fresh carcasses that have not previously been frozen. Pay attention to the meat. It should fit tightly to the skin and have a fresh aroma.

In a frying pan

Fried pollock fish is a bit dry, but there are recipes that will save the situation. Use marinade or batter.

Pollock fried in kefir marinade

We will need:

Rinse and dry the fillet. Cut into pieces, put in a container, add salt, pepper, and pour kefir. Leave in the refrigerator for half an hour.

Mix breadcrumbs and flour, add a little salt.

Tip - add paprika to the breading, this will give it a golden color and a harmonious aroma. Lightly shake off the marinated pieces from excess kefir and roll them in the breading mixture, fry in hot oil for literally 3 minutes on each side until golden brown.

Fried with potatoes

We will need:

• fillet – 500-600 gr.;
• potatoes – 500 gr.;
• onion – 1 pc.;
• greenery;
• frying oil;
• flour – 50 gr.;
• mineral water – 0.5 cups.

Peel the potatoes, wash them, cut them into cubes.

After slicing, rinse the potatoes thoroughly again with cold water and dry with a towel, so they will not stick together when frying from excess starch and will remain crumbly.

Pour vegetable oil into a hot frying pan and add potatoes, fry until golden brown. When the potatoes are almost ready, add the onion.

Cut the fillet into portions, add salt and pepper. Pour mineral water into a bowl, add flour little by little and knead the batter. It should turn out like thick sour cream. Dip the fish in batter and fry in hot oil. Place the finished pieces in a frying pan with the almost finished potatoes and keep on the fire under the lid for literally 2 minutes. The dish is ready.

Salting pollock

Cod are not exactly traditional for salting, but with pollock you will be pleased with the result.

We will need:

Fillet the fish.

Advice - do not throw away the head, spine and fins of freshly frozen fish, but fill it with a liter of cold water and let the broth simmer. This brine will give the finished pollock a richer taste.

Add one onion, cut in half, and add spices. Cook from the moment of boiling for 15-20 minutes, then turn off and dissolve salt and sugar in it, leave to cool.

Cut the fillet into small pieces, place in a jar or container and fill with cooled brine. Place in the refrigerator for a day.

Cut the onion into half rings and marinate in vinegar, finely chop the dill. Drain the brine from the finished fish and season with onions and herbs. If you send a photo of this snack to your friends, the party is guaranteed to be sold out.

What kind of fish is this

The waters of the Atlantic, the shores of Iceland and Norway are the places where schools of these predatory fish can most often be found. Her body is elongated, her head is pointed. The belly is light silver in color, the head is darker, and the back is olive in color. It is yellow on the sides. Pollock can be distinguished from all its other relatives by a light stripe along the back. In addition, a distinctive feature of this predator is its protruding lower lip.

The size of an adult fish is up to one meter. Such a catch weighs at least 17 kg. Predators live in flocks for about 30 years.

In the middle of the last century, this fish was not so valuable. It was caught all year round in small quantities, which did not affect the population in any way. Time passed, people got a taste of its meat, and catches increased, which led to a gradual decrease in its quantity. It was necessary to regulate the pollock catch in order to relatively stabilize its population. This helps keep its catch under control.

Cooking process

Rinse four pieces of fish fillet (about 150-160 grams each piece) in water and dry on paper or a regular kitchen towel. Add salt, add lemon juice and mix gently. Transfer the pieces to the prepared baking dish. Wash the tomatoes, remove the tops and cut them into thin slices. Sprinkle a little with salt and ground black pepper.

If you use regular hard cheese for a dish, then grate it on a coarse grater. You can also substitute mozzarella cheese. Then it will need to be cut into circles the same size as the tomatoes. Add spices for fish. Place tomatoes and mozzarella slices on top of the fillet. Cover with a lid (if there is one on the pan) or foil.

Place in the oven for 25-35 minutes. The temperature is classic - 180 degrees. A few minutes before the end of the cooking process, open the lid (remove the foil). Let the dish brown a little.

Instead of tomatoes or in addition to them, you can take any other vegetables. This could be young zucchini, eggplant, sweet bell pepper, broccoli, or regular potatoes with onions and carrots.

Recipes

• pollock – 1 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• lemon – 1/2 pcs.;
• salt, seasonings, bay leaf to taste.

The fish is washed, cleaned and dried. Cut into slices and coat each piece with a mixture of lemon juice, spices and salt. Place in the refrigerator for 30-40 minutes. The carrots are chopped into thin strips; you can use a Korean carrot grater. Onions are cut into rings. Place vegetables, fish, bay leaves on a sheet of foil and seal tightly. Place the entire structure in the oven for 40 minutes at a temperature of 180 degrees.

For convenience, you can buy fish fillet or steak to save time on cleaning and gutting. Saida can be served as an independent dish, then it will contain vegetables as a side dish. This recipe also goes well with boiled rice and potatoes.

• pollock – 1 kg;
• boiled potatoes – 10 pcs.;
• butter – 2 tbsp. l.;
• milk – 2/3 tbsp.;
• eggs – 2 pcs.;
• salt and pepper to taste.

The fish is cut into pieces, coated with salt and pepper. Potatoes are chopped into slices. Grease the baking dish with oil, lay out the fish, and place the potatoes on top. Prepare a mixture of eggs and milk, pour the resulting mixture over all the products on a baking sheet. Bake the dish for half an hour.

Before serving, it is recommended to sprinkle the dish with herbs. This fish goes very well with fresh tomato salad.

If the dish is being prepared as part of a healthy diet, you can pour a little water into the pan instead of oil. Instead of the egg-milk mixture, you can sprinkle the dish with hard grated cheese before turning it off - this option also looks festive, and is in no way inferior in taste to the original version.

Lifestyle

Pollock lives mainly in the northern part of the Atlantic Ocean and in the seas of its basin. Basically, it hunts in schools for small fish, after which it can rise from the bottom to the middle water horizons. In particular, the hunting objects of this predator are:

• sprat;
• herring;
• Baltic herring

Attention! Juvenile pollock feeds on fish eggs and small crustaceans.

The life expectancy of our heroine is significant by fish standards. Some caught specimens were up to 30 years old.

Pollock grows up to 120 centimeters in length, reaching a weight of over 20 kilograms. The recorded catch record belongs to a Norwegian fisherman from the northern part of this Scandinavian country.

The fisherman caught a record pollock in the Saltstraumen, a coastal sea current. The trophy weighed 23.4 kilograms!

This fish is very close in weight to the record pollock.

Harm to pollack and contraindications for use

It is important to consider that pollock can be a strong allergen. People who have a seafood intolerance should be careful. If the slightest signs of allergy appear, it is better to completely exclude it from the diet.

In addition, it should be remembered that pollock, depending on the environment in which it lives, accumulates such a harmful substance as mercury. It is advisable to find out where it came from before purchasing fish.

Despite the fact that fish is very useful for children, it is necessary to start giving dishes from it with a minimum amount. This way you can notice a possible negative reaction to the product and take prompt action.

General recommendations

• When preparing dishes, do not be afraid to experiment with seasonings; pollock goes well with all spices. Paprika and rosemary are especially popular. Don't forget the lemon.
• Pollock with vegetables baked in the oven without oil is not just a dish acceptable during a diet, but also an excellent healthy dinner option for a child. There is little fat in this fish, so don’t be afraid to offer it to children.
• One option for a very spicy and unusual marinade for pollock: combine soy sauce, ground ginger and honey. The fish should be marinated in this mixture for about half an hour. You can bake it without oil, filling it with the remaining marinade.
• The liver of pollock is of particular value, so do not disdain this offal under any circumstances. Fish liver promotes cell renewal and strengthens human immunity.

To learn how to bake pollock in the oven, see the following video.

The question of what kind of fish is pollock has interested many housewives at least once. This is a sea fish from the cod family. It is valued for its delicate taste and a huge amount of vitamins and microelements. You can cook a lot of delicious dishes from it in the oven, in a frying pan, and on the grill, the fish turns out incredibly appetizing.

https://youtu.be/B6eI5p58Gds

Cooking

Fish fillets must be properly defrosted. It is not recommended to use a microwave oven for this. The process must occur at room temperature under natural conditions. It may take longer, but it will be right.

Then wash the fish pieces lightly under cold water. Cut into portions. Blot with a towel to get rid of excess moisture. Transfer the pollock fillet to a deep plate. Add kefir, garlic and salt there. Squeeze lemon juice. Mix carefully, cover with cling film and put in the refrigerator to marinate. Time – 20-30 minutes.

While kefir makes the fish fillet even more tender, and lemon juice adds softness and juiciness, let’s start preparing the onions. Stewed onions, as in French cheese soup, are an excellent addition to a fish dish. Not every housewife would risk serving onions as a side dish. In vain. In France and Scandinavia, this type of presentation of dishes has long been practiced in restaurants. And the taste is simply amazing!

Who should not eat pollock?

The use of sea fish also has its limitations. When baking or using a whole carcass in cooking, you should carefully remove all bones before eating the dish, otherwise there is a high risk of damage to the larynx and throat. If you have an individual intolerance to the meat of other cod fish, you should try pollock with caution, since a negative reaction may also occur to it. It is worth paying attention to the fact that if you are allergic to seafood, you should not experiment with such dishes. When the first signs of problems appear, you should seek medical help.

Sauce for pollock

A spicy sauce made from sour cream and garlic will be an incredibly tasty addition to a fish dish. It is prepared very quickly and simply, and the flavor notes are simply fantastic. For cooking we will take:

• 4 tablespoons (tablespoons) sour cream;
• a pinch of salt;
• 3 cloves of garlic;
• 5 grams of sweet ground paprika;
• green onions;
• 2 tablespoons (tablespoons) of mayonnaise.

Combine mayonnaise and sour cream in one small plate and mix. Add a little salt, paprika and ground black pepper. Chop the garlic. If you like it when there are spicy pieces in the sauce, then cut the garlic into small cubes with a knife. If you want a more uniform consistency, then use a masher. Combine all the ingredients and mix them well. Add finely chopped green onions.

How to cook tasty pollock in the oven

https://youtu.be/_gVMCzEhS2Ehttps://youtu.be/9228SoferJg
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Minced pollock

Fish cutlets are an excellent alternative to meat cutlets.

We will need:

• fillet – 500 gr.;
• loaf – 2-3 slices;
• milk – 1 glass;
• potatoes – 1 pc.;
• onion – 1 pc.;
• salt, pepper to taste.

Soak the loaf in milk for 20-30 minutes. Scroll the fish and onions through a meat grinder. Add the squeezed loaf to the minced meat.

Tip - add finely grated potatoes to the minced meat - this will allow the finished cutlets to keep their shape. Salt and pepper to taste.

You can fry cutlets from this minced meat by rolling them in flour or breadcrumbs. Or you can steam it - this way it does not lose its beneficial properties.

Pollock - Dietary recipe in the oven

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The website contains a recipe for making pollock with a photo in mustard sauce. But pollock dishes are not limited to this. Recipes for pollock, which has tender white meat, allow you to prepare the fish in such a way as to preserve both the taste and beneficial properties in the finished dish with pollock. If everything is done correctly, pollock dishes will not be inferior in taste to cod.

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Cabbage usually cooks very quickly, so it's best to remove the radicchio from the oven before other vegetables. Halibut or sturgeon are suitable for such kebabs. You can serve them with baked potatoes or a green salad. Any fatty and not very bony fish will do, preferably fresh, of course.

The beets can be prepared ahead of time and refrigerated overnight; Before serving, remove it an hour before serving so that it becomes room temperature. Pollock fish - 1 kg Onions - 2 heads Spices for fish Flour for dredging fish pieces Cheese. Salt Mayonnaise-4 tbsp. Greens Vegetable oil for frying. Great quick recipe.

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Canned pollock

This type of cod is commercial, so canned fish are sold everywhere. They make delicious salads (not just the classic mimosa), nutritious sandwiches and quick soups.

We will need:

• 1 kg of pollock - peeled;
• vegetables - onions, tomatoes and carrots 300 g each, diced;

Place everything in an enamel pan and pour in the marinade from:

• vinegar 30 ml;
• vegetable oil - 120 ml;
• salt 30 g;
• sugar 60 gr.
• peppercorns 5 pcs;
• bay leaf 3 pcs.

Simmer on the lowest heat for 4 hours. After cooling completely, put into jars.

Sandwiches for breakfast

We will need:

• a can of pollock in oil;
• sliced ​​loaf or toast bread - 4 slices;
• butter for frying;
• boiled egg;
• green onions – 2-3 sprigs;
• cucumber (fresh or pickled) – 1-2 pcs.

Toast the bread into croutons in a frying pan or toaster. Open the can, place it on a plate and mash with a fork. If the minced meat turns out to be a little dry, add a little filling from the jar. Peel and finely chop the egg and add to the fish. Add chopped cucumber there too. Mix everything and spread on croutons, sprinkle with chopped onions. If you have a date, you can replace it with dill or parsley.

Fish soups with pollock

You can use fresh frozen fish to make the usual version of white fish soup like fish soup, or you can add some brightness and cook tomato soup with pollock.

We will need:

Cut the carcass, cook broth from the tail, fins, and head with a bay leaf, a celery stalk and a few peppercorns. Pour oil into another thick-bottomed pan and add the onion; as soon as it becomes translucent, add the carrots. Sauté for 5-7 minutes, then add celery and peeled, diced tomatoes. Simmer for another 10 minutes, then pour in 700 ml. hot fish broth and add peeled and finely diced potatoes. When it boils, add salt to taste. When the potatoes are almost ready, add the prepared fish pieces. Boil for 2-3 minutes from the moment of boiling, pepper, add a slice of lemon. The soup is ready, you can remove it from the heat.

You can cook soup from canned pollock in approximately the same way - just pour water or broth (fish or vegetable) into a saucepan with vegetables, and when the potatoes are cooked, add the contents of the jar. But you will need to add salt after adding the canned food, otherwise it may turn out salty.

A selection of the best recipes for making pollock

Recipe No. 1: Pollock soup with potatoes

• 400 g potatoes;
• bulb onions;
• red bell pepper 2 pcs.;
• 3 tbsp. spoons of vegetable oil;
• 500 g sauerkraut;
• 1 liter of chicken broth;
• 400 g pollock fillet;
• ½ tsp cumin;
• 2 tbsp. l lemon juice;
• 150 ml sour cream;
• a bunch of dill;
• pepper and salt - to taste.

Step-by-step preparation of pollock fish soup:

Chop the onion into cubes. Cut the sweet pepper into strips. Cut the peeled potatoes into slices. Sauté peppers and onions in vegetable oil. Grind the sauerkraut. Add it with the potatoes to the peppers and onions. Season all this with salt, pepper and caraway seeds.

Pour in chicken broth and simmer for 15 minutes. Season the washed fish fillets with salt and pepper and sprinkle with lemon juice. Add the pollock to the soup and simmer for 6 hours over low heat. Mix finely chopped dill with sour cream. Add salt. You can season the soup with spices and add prepared sour cream if you wish.

Recipe No. 2: Pollock in the oven with tomatoes

Ingredients for cooking:

• 400 g pollock fillet;
• 2 tsp lemon juice;
• 1 tbsp. l spicy soy sauce;
• 150 g tomato;
• 1 tsp olive oil;
• 60 g mozzarella cheese;
• 1/3 tsp oregano;
• pepper and salt to taste.

Step-by-step preparation of baked pollock with tomatoes in the oven:

The fish must be marinated in advance. Mix lemon juice and soy sauce. Marinate the fillet in it. Sprinkle with oregano. Peel the scalded tomatoes and cut into slices.

Place the pickled pollock in a mold. Place tomatoes on top and sprinkle with grated cheese. The pollock is baked in the oven at 220C for 10 minutes.

Recipe No. 3: Fried pollock in a frying pan with potatoes

Ingredients for cooking:

• 600 g pollock fillet;
• 800 g potatoes;
• 2 pcs. onions;
• 3 tbsp. l ghee;
• 200 g cream;
• 1 cup vegetable broth;
• salt and pepper - to taste.

Step-by-step preparation of pollock with potatoes in a frying pan:

Cut the peeled potatoes into thin slices. Peel the onion and cut into thin slices. Pour 2 tbsp into the pan. l oil and lightly fry the vegetables in it. Season and add broth and cream. Stew vegetables until done.

Salt and pepper the fillet, bread it in flour and fry until done in a frying pan. Before serving, sprinkle the dish with herbs. Now you know how to cook pollock.

Pollock in the oven: Video recipe

Pollock is an affordable commercial fish of the cod family with high nutritional value. Pollock is loved for its rich fishy taste and aroma. There is even an opinion among gourmets that anyone who has not tried pollock is not familiar with the true taste of fish. Another feature of this product is its versatility. Pollock goes well with any ingredients, and can be prepared in any way. Particularly appreciated in cooking is pollock baked in the oven with vegetables.

Baking with pollock

An unusual option for fish is to put it in pie filling.

Snack pies

We will need:

• yeast-free puff pastry – 1 pack;
• onion – 1 head;
• pollock fillet – 300 gr.;
• salt, pepper to taste;
• eggs – 3 pcs.;
• boiled carrots – 1 pc.;
• sesame seeds for sprinkling;
• vegetable oil.

Boil the fillet in salted water with a bay leaf, peppercorns and half an onion. Boil 2 eggs. Finely chop the boiled fish and eggs, mix, add boiled carrots grated on a fine grater. Season with pepper and add salt if necessary. You can add a couple of sprigs of dill or green onions.

Lightly roll out the thawed puff pastry so that the layers become thinner and cut into equal squares.

Advice - the dough, like frozen fish, should not be defrosted in the microwave, otherwise it will float.

Place the filling on one half of the square and seal it in the shape of a triangle. Place on a baking sheet greased with vegetable oil, brush with beaten yolk and sprinkle with sesame seeds. Bake in an oven preheated to 200 degrees until golden brown. Ready - simple, quick and very tasty. There is no shame in posting a photo of such beauty on any social network.

Pollard is good no matter how you cook it. Its meat is moderately fatty, tender and aromatic, rich in protein and Omega acids necessary for our blood vessels. Do not deny yourself a healthy pleasure - cook fish more often!

Pollock fillet baked with potatoes

Compound:

• pollock fillet – 1 kg;
• potatoes – 1 kg;
• butter – 50 g;
• milk or cream – 0.2 l;
• chicken egg – 2-3 pcs.;
• salt, pepper - to taste.

• Wash the pollock fillet, pat dry with a napkin, and cut into portions. It will be more convenient to do this if the fish has not thawed completely.
• Heat the oil in the microwave or otherwise until it becomes liquid. Thickly grease the baking dish with it.
• Place the pollock in the mold. It should be large enough for the fish fillets to lie in one layer.
• Salt and pepper the fish, pour the remaining oil over it.
• Boil the potatoes in their skins until almost done. Cool and peel the tubers.
• Cut the potatoes into round slices and place on the fish.
• Break the eggs into a bowl and add milk to them. Add salt and seasonings. Whisk the ingredients until the mixture has a uniform consistency.
• Pour the resulting mixture over the fish and potatoes.
• Cover the pan with foil and place in the oven, preheated to 180-190 degrees.
• After 20 minutes, remove the foil. Continue cooking the food for another 10 minutes.

If you sprinkle the dish with finely grated cheese while removing the foil, it will become even more tasty and appetizing. For the amount of ingredients indicated in the recipe, 150 g of cheese will be enough.

Catching

The pollock that we see on store shelves is, naturally, caught industrially. But there are anglers who successfully fish for it using amateur gear:

• a fishing rod for vertical trolling;
• spinning.

On a note! Pollock should be caught in the northern seas. Most often, tours to Norway are organized for this purpose.

Sheer lure

For vertical trolling, special marine spinning rods with increased tests on bait and fishing line are used. Values ​​of the order of 100 or 200 grams are not something prohibitive in this fishing.

And this is not surprising, because rather heavy vertical spoons or jigs are used as bait.

To protect the fishing line from premature chafing in sea fishing rods, instead of a tulip, a mini-block on a bearing is used.

Jigs are heavy vertical driven spoons. Depending on the fishing horizon, they can weigh from ten - for river fishing and up to more than a hundred grams - for sea fishing.

The peculiarity of sea jigs is that the material of the bait body and equipment - hooks and winding rings - must have an anti-corrosion coating that resists chemically active sea salt. Simple river baits will not last long, even if they are thoroughly washed with clean water after fishing.

Fishing with jigs involves alternately raising and lowering the bait in a selected layer of water to a height of 50–80 centimeters. Most often, fishing begins at the bottom and gradually increases the fishing horizon.

Jigs have various modifications, but the similarity of the baits is obvious.

Attention! From boats you can fish not only with vertical lures, but also with spinning rods. Here, it is best to use regular oversized spoons as bait.

Secrets of cooking

Many housewives believe that pollock has a rather bland taste and is a little dry. For this reason, it is not in such demand in stores and supermarkets as pink salmon or salmon. Indeed, if you simply fry it in oil, like any river fish, it will be very dry and practically inedible. The best way to prepare this variety is to simmer over low heat in a deep bowl, adding a sauce made from flour and white wine. During the stewing process, sautéed onions and roots (carrots, parsley, finely chopped celery root) are also added. Here are some more ways to cook sea fish

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Canned pollock

Sometimes canned pollock ends up on supermarket shelves. The best of them are considered to be those prepared directly on the ship, immediately after catching the fish. As a rule, they are made in Murmansk or Norway. Here are the main types of such canned food:

The caviar of this fish has a delicate, slightly salty taste; it goes well with sandwiches made from black bread with butter. Pollock liver is rich in vitamin D and is almost as concentrated as cod liver. It can be added to salads or spread on sandwiches instead of butter. Fans of home canning can also independently preserve pollock fillets using an autoclave; the shelf life of such products is no more than two years (subject to all storage conditions).

This variety is practically never found in dried or dried form. When choosing canned food, you should carefully study their composition. The ideal option is a jar that says: “saithe, water, black pepper (or other spices)”, without preservatives or other food additives.

Fish selection criteria

When choosing pollock in a supermarket or market, you should first of all pay attention to its smell. It should be fresh, sea-based. A musty smell indicates that the product is no longer fresh, and you should refrain from purchasing it.

When purchasing frozen fillets, it is not recommended to purchase products in opaque packaging. If there are no other options, the packaging needs to be shaken thoroughly. A characteristic noise when shaking indicates that there is a large amount of ice inside. This happens when fish is repeatedly frozen and thawed, as well as in cases where the manufacturer deliberately wants to increase the weight of the product due to ice.

If the fish is slippery, sticky, or unpleasant to the touch, this also indicates poor quality and possible staleness of the product. The scales of high-quality pollock should be shiny, not dull.

“Seafood” is an indispensable product in the diet of a modern person. In order for sea fish to be tasty, you need to prepare it correctly and choose quality products. Pollock is one of its most valuable varieties. It’s a shame that so far not all gourmets have been able to appreciate it. It should occupy an important place in the diet of those who care about their health, along with cod, hake and other inhabitants of the northern seas. Preparing pollock is very easy, the main thing is to make it soft and aromatic, spices and a variety of sauces (both store-bought and homemade) will help with this.

Baked pollock in the oven, the recipe with a photo of which we offer, turns out not only tasty, but also low in calories, which cannot but attract the attention of those who are trying to lose a little weight.

This fish is often recommended for children, expectant mothers and those who want to get rid of extra pounds. After all, pollock has the most important vitamin B12. And thanks to it, blood circulation improves, immunity increases, and metabolism accelerates. There are also other vitamins that we need to maintain the body. Plus, pollock contains little fat and no carbohydrates at all.

So, be sure to bake the pollock in the oven in honey-soy sauce. This recipe can become quite an ordinary dish.

Recipe information

• Nutritional value per 100 g: Calorie content: 112.66 kcal
• Fat:0.78 g
• Proteins:16.67 g
• Carbohydrates:8.43 g

• fish steaks – 6 pcs.;
• honey - 1 tbsp. spoon;
• ground ginger – 0.5 teaspoon;
• soy sauce – 100 ml.