Pollack

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Pollack
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Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Sat Aug 20, 11 10:33 am Post subject:
i love pollack - for its subtle flavour and lovely texture. dont batter it.. just fry it.

Northern Boy

Joined: 04 Oct 2010
Posts: 976

Posted: Sat Aug 20, 11 10:44 am Post subject:

darkbrowneggs wrote:

My mother and grandmother knew their "fish" and my mother would always complain if the fish was "too fresh" But it probably depends on which fish. ie I don't think you could have mackerel too fresh

I am nowhere near a supply of fresh fish now, and buy Lidl's Frozen Pollack and my mother always says "this fish is lovely - really tasty"

Heres a little Linky about cooking pollack

The Lidl frozen pollack (and a lot that you can buy frozen) is Alaskan Pollack, a different species. Often in fish fingers these days.

LynneA

Joined: 25 Oct 2006
Posts: 4893
Location: London N21

Posted: Sat Aug 20, 11 10:58 am Post subject:
Cooked pollack last night to make a deconstructed fish pie. Poached it in a splash of milk & butter, with dill, garlic & black pepper. Also added chopped onions & prawns. Put on plate & topped with cheesy garlicky Potato Dauphois, with peas on the side. Cat spent most of the night sniffing the air and looking for dropped bits.

darkbrowneggs

Joined: 14 Jul 2010
Posts: 663
Location: Worcestershire

Posted: Sat Aug 20, 11 11:01 am Post subject:

That's interesting.

When I replied I wrote Pollock, then changed the spelling to match yours, as I thought I had got it wrong

Premumably Pollack is something different?

This is what Wikiwhatsit says about Pollock
Alaska pollock or walleye pollock (Theragra chalcogramma) is a North Pacific species of the cod family Gadidae. While related to the common Atlantic pollock species of the same family, the Alaska pollock is not a member of the same Pollachius genus.

The Norwegian pollock (Theragra finnmarchica), a rare fish of Norwegian waters, may actually be the same species as the Alaska pollock.

Edited to say
Poached it in a splash of milk & butter, with dill, garlic & black pepper. Also added chopped onions & prawns. Put on plate & topped with cheesy garlicky Potato Dauphois, with peas on the side. - That looks delicious Lynnea

Last edited by darkbrowneggs on Sat Aug 20, 11 11:18 am; edited 1 time in total

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Sat Aug 20, 11 11:02 am Post subject:
oh I'm talking about pollock.. not pollack....

Northern Boy

Joined: 04 Oct 2010
Posts: 976

Posted: Sat Aug 20, 11 11:22 am Post subject:
Pollock and Pollack are generally used interchangably, although I think the Alaskan stuff is usually called Pollock (and tastes better), whereas the Atlantic fish is usually Pollack. The only way to be sure what you're eating is to include the scientific name. Or to taste them both - the mushy one is the Atlantic fish!

Stewy

Joined: 17 Oct 2005
Posts: 1453
Location: Berkshire

Posted: Sat Aug 20, 11 4:36 pm Post subject:
We had the Lidl fish fingers the other night for tea and they were very nice as far as fish fingers go, I knew they were pollack but didn't know they were of the Alaskan variety.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Aug 22, 11 9:39 am Post subject:
Pollack is nice enough, but it is never going to set the taste buds alight, to be honest cod,pollack,coley,pouting, haddock etc. all taste pretty similar IMHO. EDIT: out of interest what rig do you use to catch them?

Monki magic

Joined: 21 Jun 2010
Posts: 161
Location: Stockport

Posted: Mon Aug 22, 11 9:56 am Post subject:
I was catching pollock by by the bucket load last week in Looe. I only kept a few of the bigger ones and threw the rest back. I cooked them as breaded goujons and they are very tasty. I was using live sandeel +-1hour of high tide off the rocks. Really after Bass but no luck. Although a fishing trip did yeald a great Ling which some was eaten and the rest (about 8 fillets) now frozen.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Mon Aug 22, 11 12:04 pm Post subject:
recon best bbqed ,juniper is a nice fuel but oak and beech are fine they are very prone to sand eel ,feather and rag worm i never mind catching them ,often when after bass or on a mackeral spin

Northern Boy

Joined: 04 Oct 2010
Posts: 976

Posted: Mon Aug 22, 11 3:34 pm Post subject:

Jonnyboy wrote:

Pollack is nice enough, but it is never going to set the taste buds alight, to be honest cod,pollack,coley,pouting, haddock etc. all taste pretty similar IMHO.

EDIT: out of interest what rig do you use to catch them?

I had them on mackerel feathers (a blue plastic version thereof) tipped with ragworm. They'll fall to anything tho really.

Haddock is my favourite off that list, by a long way.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Tue Aug 30, 11 7:37 pm Post subject:
My brother just breezed by leaving two big pollack, half a dozen mackerel and the sink full of entrails. I've put most of it into the freezer, but thought we could have the biggest pollack barbecued tomorrow. Could cook it over bay and/or rosemary prunings. Any further suggestions?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Aug 31, 11 8:01 pm Post subject:

Well it was delicious - not mushy at all! Big flakes of nice, tasty fish. BW had thirds and even Sean, who is not normally a fish fan enjoyed it.

Had to cut the head off to get it in the barbecue, then stuffed with lemon and bay leaves, and the lid put on the barbecue so it baked. Served with previously barbecued skewers of cherry toms and courgette (can't have a meal without courgette!) and chips.

eta it was cooked on Bulworthy project's charcoal!

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Wed Aug 31, 11 8:07 pm Post subject:
sounds lovely I've never found pollock to be mushy.

Northern Boy

Joined: 04 Oct 2010
Posts: 976

Posted: Thu Sep 01, 11 5:02 am Post subject:
Well then, maybe I'll keep one for the BBQ next time.

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