The walleyed Pollock is a member of the cod family. It is closely related to the Atlantic Pollack both in appearance and size. The larger eyes being the major distinguishing factor. Abundant in the north Pacific, the walleyed Pollock is better tasting than its Atlantic cousins. It can be found under such names as silver cod, Alaska walleye, saithe, queddy salmon or sea salmon. It has an olive green to brown back with silver sides and a white belly.
Also known as Alaskan Pollock It is the world’s second most important fish in terms of commercial tonnage. In the 1990’s it reached its peak with over six million tons marketed. The Pollock is a fast growing fish and produces many young. Therefore it can withstand the great fishing pressure. The quality of the Alaskan Pollock is better than its cousin, the Atlantic Pollack. It has a whiter meat that is milder in flavor and less oily. Popular fast food chains such as McDonalds, Dairy Queen, Arby’s, Long John Silver’s and Subway use Alaskan Pollock as their primary fish on their menus. It is also a primary ingredient when making imitation crab meat.
Its meat is firm and flaky with a mild flavor. It has a low fat content and remains moist after cooking with a light tint of color. The best ways to cook Pollock is to bake, broil, saute, deep fry, oven fry or pan fry. Click on one of the following links for directions for cooking.
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