Pollock fish belongs to the family of cod, swimming directly in schools. On its sides you can see a clear white stripe running parallel to the back, which is the main difference from other waterfowl. There is still one small nuance by which you can determine the type of fish - this is a small ledge of the lower jaw forward.
Period of active migration
The period of active migration of this species begins in the spring, when fish in a united school head for the north. And in the fall - they choose southern water spaces. In summer, they can be seen near the Murmansk coast. Pollock fish at a young age eats exclusively, like an aristocrat, its menu includes caviar and crayfish. But becoming older, declares a hunt for small fish. Her life span is 30 years.
Pleasant taste
Pollock fish is the owner of a characteristic flavor, which is very popular in the culinary world among specialists in the preparation of seafood dishes. They have a saying: “If you haven’t tried pollock at least once, you don’t know the taste of real fish.” It has a peculiar, and at the same time more pronounced marine flavor, distinguishing it from other species.
Habitat
Its habitat is: the
North Sea, the northern part of the Atlantic and sometimes the
Baltic Sea. Pollock fish swim in the coastal zones, and when it falls into the open sea, it prefers a depth of up to 250 meters.
Beneficial features
Pollock fish, the beneficial properties of which are very familiar to gourmets, is appreciated for its unusually tasty and tender meat, very nutritious and even healing. Being a real storehouse of proteins and vitamins B12, sodium, potassium and selenium, this product is used as a prophylactic for liver diseases. Doctors also recommend adding this type of fish to the diet for the treatment of the musculoskeletal system and thyroid gland due to the high content of phosphorus and iodine in it.
Fried pollock with potatoes
The owner of grayish meat with a piquant delicate taste is saithe fish. Recipes
her fillet preparations are in great demand both in restaurants and at home. Mistresses who managed to buy this truly delicious sea dweller scrupulously approach the preparation of a fish dish, anticipating its elusive aroma, as well as an exquisite combination of juiciness and fragility of a future delicacy.
Peel 6 potatoes, rinse and cut them into thin slices. Peel and hold two onions under cold water so that your eyes do not water. Chop them. Heat a frying pan, pour vegetable oil and put cooked ingredients there. Slightly fry, pour a glass of vegetable broth, a glass of cream, season with spices, and simmer all contents for about 30 minutes, not forgetting to stir occasionally.
Rinse the fish fillet under running water and pat dry with a napkin, then grate with salt and ground pepper. After 15 minutes, roll the fish in flour. Fry the fish pulp in a pan on both sides until a golden crust is obtained, periodically turning it over.
Put the stewed potatoes on a plate, place a piece of pollock on the side and decorate with a sprig of dill on top. Enjoy your meal!