Alaskan pollock?

Question

Has anyone here eaten alaskan pollock? Is it strong or mild? I don't like really fishy fish, so I was curious how it tastes before trying it. Does anyone have any good recipes to suggest, while I'm at it?

Answer 1

I don't care much for 'fishy' fish either, but pollack is not bad at all. My husband loves it tho, and all I do is boil it in a large pot of water with a bay leaf or two and maybe 1/4 to 1/2 tsp. of salt, (When it floats, it's done) and serve it with melted butter. It's known as 'Poor Man's Lobster here.

Answer 2

Pollock is a type of cod. Its white flaky meat is used widely throughout the states and is also used to make imatation crab.
One note though, any fish that smells too fishy is too old to usebut the flavor and the smell can be reduced by soaking it in milk for about an hour prior to cooking it.

Answer 3

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Answer 4

Atlantic pollock is largely considered to be a white fish, although it is a fairly strongly flavored one. Alaska pollock has a much milder taste, whiter color and lower oil content.

High quality, single frozen whole Alaska pollock fillets may be layered into a block mold and deep frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered fish sticks, portions, etc.

Single frozen Alaska Pollock is considered to be the premier raw material for surimi; the most common use of surimi in the United States is "imitation crabmeat" (also known as crab stick).

Alaska pollock is commonly used in the fast food industry, for example the fish filet of Dairy Queen, Arby's, and Burger King are also made from Alaska pollock. McDonald's uses Hoki and/or pollock in their Filet-O-Fish sandwich.

Answer 5

It dosen't have a strong taste. Especially if you steam/bake it with some garlic and ginger.
One of the easiest things to do is put a frozen fillet in an alluminum-foil packet with some lemon juice, garlic, ginger and salt. Seal the packet well, and bake for about 30 minutes. It will steam in the packet and become very soft and tender.

Answer 6

It's mild, it tastes like walleye or even cod. I could pass pollock off as fried walleye at my restaurant.