Pollock

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#1 Post by **steverbyrne** » Fri Jun 20, 2008 7:07 pm

This fish seems to be everywhere this year ....My question is does anyone bring it home for dinner I tried a small one once and maybe it my cooking but was put off with the strong sea flavor since then Ive been putting them back...... But a TV program I saw recently said its a great fish as good as cod to eat :? .... now I'm confused..

So what do you lot think of baked Pollock :D ...........Steve.

#2 Post by **Declan G** » Fri Jun 20, 2008 8:35 pm

Hi Steverbyrne
Yeah the small ones taste cack , but a good biggish is good for the table.
They don't have much of a flavor and are a bit dry if over cooked so you can play around a good bit , some say if they are frozen for a few days before that it is the best .. Me i like them lightly steamed or boiled good dash of salt with a parsley sauce .. happy cooking but stay away from the small ones ... Good luck

#3 Post by **alancooper** » Fri Jun 20, 2008 8:48 pm

Pollock have no taste and stink when you gut them. But I enjoy them filleted and fried in a pan using butter, with an egg/breadcrumbs batter - lemon juice/salt added on the plate - with peas and chips - Mmmmmmm.

#4 Post by **shamoo0804** » Fri Jun 20, 2008 10:14 pm

Caught some around Dalkey Island a month or so ago.

Kept a few for dinner that evening.

Cut them into goujons (thats just strips :wink: ), and deep fried them in beer batter.

Tasted fantastic with a home made roasted garlic mayonnaise.

I'm not giving away my recipe though 8)

#5 Post by **scara** » Fri Jun 20, 2008 11:21 pm

Supervalu have free recipe cards inside there front door.

pick out the Pan fried pollack and leek cream recipe.

I can not recommend this highly enough.

if you can't find this recipe I will post it.

#6 Post by **Chris Mc** » Sun Jun 22, 2008 12:41 pm

If your going to eat pollock the quicker you gut and fillet them the better the taste. It is also a good idea to have a cooler box with ice as the flesh can go mushy very quickley in the heat. Shamoo has the right idea with the batter or they are also great in fish cakes. Also a fillet topped with a mix of breadcrumbs, balck pepper, salt, emental cheese can be a nice quick snack but my favourite is as follows;

cover a small plate in paprika completley cover the fillets by laying it by laying both sides on the paprika. pan fry. place on a bed of rocket with new potatoes drizzle with dressing made from olive oil 4 tablespoons, lemon juice 2 table spoons, 1/4 teaspoon of mustard blend together until thick then add salt and pepper to taste.

I hungry now have to make something to eat.

Best of luck

#7 Post by **steverbyrne** » Sun Jun 22, 2008 1:34 pm

Thanks a million guy's.. sounds yummy ...The next large Pollock I catch is coming home that's for sure... :D

#8 Post by **marno** » Mon Jun 23, 2008 12:58 pm

steverbyrne wrote:This fish seems to be everywhere this year ....My question is does anyone bring it home for dinner I tried a small one once and maybe it my cooking but was put off with the strong sea flavor since then Ive been putting them back...... But a TV program I saw recently said its a great fish as good as cod to eat :? .... now I'm confused..

So what do you lot think of baked Pollock :D ...........Steve.

have kept a few, gut them as soon as you catch them. They also say wash them straight after in sea water too. Makes a great chowder, haven't taken one home for a couple of years but thinking of the last chowder I am taking the next good size I get 8)

#9 Post by **PollocKing** » Mon Jun 23, 2008 1:54 pm

It is also a good idea to have a cooler box with ice as the flesh can go mushy very quickley in the heat

This is the key - Pollock will go rigor mortis very quickly in the sun, even if stored in a rock pool. If you can get them to the table fresh, they are excellent eating (yes, the bigger ones)

I chopped up a 5 or 6 pounder into fillets, salmon style, a few years ago. Salt, pepper, on the barbie. Served with a garlic butter sauce (need a strong flavour to cut the flesh). Excellent!

#10 Post by **THE BROW** » Tue Jun 24, 2008 7:43 pm

pollock are a fine fish to eat get a tray and throw some plain flour in it put the fish in and turn it around a couple of times so its covered throw on a hot pan with a little oil meat side first and fry the life out of it for 6 to 8 min plenty of salt and vinegar better than cod

#11 Post by **fishermannum1** » Wed Jun 25, 2008 9:09 am

i cut two sides off a big polock. skin and bone them, cut into a few good size's and lighty dust them in flour salt and pepper. mix up the batter up with a bottle of stout, and deep fry them, when ready drizzle them in a little lemon juice, they taste great!!!

#12 Post by **fish4fun** » Fri Jun 27, 2008 9:53 am

Think it's a bit like red cod. They take their colouring from the kelp and has a strong iodine content. Smaller fish spending more time in kelp for protection therefore more bronze and stronger flavour. Bigger pollock in deeper water and not so bronze maybe then the better taste. Only what I've been told, hope it helps.

Sea Angling Ireland

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