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Northern Boy

Pollack

Deep-fried, pan-fried, breaded, salt-crusted, in soup........it's always tasteless mush.

The oft-repeated assertion by a certain well known celebrity chef that Pollack is just as good as Cod is, in my experience, codswallop (do you see what I did there).

Has anyone got any tips for making Pollack taste good!?
marigold

Buy coley instead.
Rob R

Pollack tastes fine, and cod isn't exactly a fish bursting with taste. You can always send any unwanted Pollack to me though. Smile
Northern Boy

Buy coley instead.


I catch my own, and am wondering if this is part of the problem - they're too fresh! Maybe 10 days in the hold of a trawler lets flavour 'develop'. I think Dover Sole is similar. Maybe I'll just let the remaining fillets sit in the fridge for a few days........

Pollack tastes fine, and cod isn't exactly a fish bursting with taste. You can always send any unwanted Pollack to me though. Smile


Cod is distinctly different, tho', better IMHO. Tho maybe if I post Pollack to York it'll taste of something by the time it gets there!
Rob R

I'm willing to test that theory Very Happy darkbrowneggs

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 Laughing

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
Nicky Colour it green

i love pollack - for its subtle flavour and lovely texture. dont batter it.. just fry it. Northern Boy

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 Laughing

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

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

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
Nicky Colour it green

oh I'm talking about pollock.. not pollack.... Northern Boy

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

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

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

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

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

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

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

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 Colour it green

sounds lovely Smile

I've never found pollock to be mushy.
Northern Boy

Well then, maybe I'll keep one for the BBQ next time.
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