Pollock belongs to the bottom pelagic cold-loving fish of the genus pollock. It is the most common cod fish in the Pacific Ocean (northern part). Pollock is one of the main commercial fish in Russia.
Pollock roe
Unfortunately, the caviar of this fish does not cause us much respect, because its price is cheaper than that of red caviar, and it looks less presentable. But is it worth thinking that red caviar is much better than pollock roe?
By its properties, it is in no way inferior to black or red caviar. Pollock fish caviar contains a very large amount of vitamin E and C, which are so necessary for the human body to blood, to improve the functioning of the nervous system, to heal wounds.
Also, pollock fish caviar contains a lot of sodium, which is very important in order to maintain normal blood pressure, promotes the transmission of nerve impulses and muscle contraction, thereby maintaining the human nervous system in good condition.
Pollock roe is inferior to red caviar in phosphorus, and phosphorus is an important component of bone tissue. But, fat in pollock caviar is seven times less, due to which it can be consumed by people on low-calorie diets. For example, pollock roe is less calorie than chum salmon roe. It is known that 250 calories are found in caviar of chum salmon, and in caviar of pollock - only 131.
With the help of caviar of pollock, the body is restored after the abuse of alcoholic beverages (vitamin B deficiency occurs). Such a failure leads to a violation of metabolic processes and the efficiency of the central nervous system.
Also, when pollock roe is consumed, memory improves, because it contains a lot of vitamin PP (nicotinic acid), which dilates small vessels, improves microcirculation, coordination of movements, and memory.
When buying pollock roe, remember that you need to use it only when it is fresh. Freshness is determined by the appearance of the eggs - they should be elastic and assorted, by smell - it should be caviar, pleasant, to taste - it should be inherent in the eggs of this type of fish.
There is a huge variety of dishes with such a component as pollock roe . The recipe below will diversify your table, will delight you and your guests with its taste.
But remember, since the caviar of this fish is very salty, it is contraindicated for people suffering from gastritis, stomach and duodenal ulcers, hypertensive patients, and, of course, people who have allergic reactions to seafood.
"Taramosalata"
To prepare this dish, you will need pollock roe - two tablespoons, a pound of crumb white bread or breadcrumbs, olive oil - 100 grams, one clove of garlic, freshly squeezed juice of one lemon.
Soak the crumb in water and squeeze it thoroughly. Put caviar and garlic in a blender, scroll (medium speed). Add fresh lemon juice and oil. Beat until smooth. Put in a ball or make sandwiches, garnish with fresh parsley and serve.
How to salt pollock roe
Approximately half a kilogram of pollock roe, add two teaspoons of salt, one teaspoon of sugar (gives a special taste). Further, if you have caviar in the fangs, pour it with a warm solution, stirring with a fork, if there is a film, it should float, remove it, fold it onto a sieve, let it drain properly, put it in a container. If the caviar is ready frozen, proceed to salting immediately. Add salt and sugar to the container. In order to keep the taste well, drip a couple of drops of lemon juice, add a teaspoon of olive oil. You can also add spices: herbs, peppers. Then mix the caviar thoroughly. Everything is ready, now let it stand for several hours in the refrigerator, you can leave it overnight.