The most valuable commercial fish with a pleasant and peculiar taste is appreciated by gourmets for a balanced composition and nutritional value. We offer you to cook delicious recipes of pollock fish according to the proposed recipes.

What kind of pollock fish?

This is the cheapest cod fish with delicate dietary meat without fat. Predatory fish are easy to spot on the store counter. Their feature is a pointed head, which has a dark color. The back is painted in olive color smoothly turning into yellowish on the sides. The abdomen has a whitish color. Fish are caught all year round, a significant part of the production is brought from the northern regions.

The meat is unusual in color - grayish, but pleasant and unusual in taste. On sale there are frozen fillet, canned food and various culinary products.

The benefits and harms of Pollock for the body

Despite the lower cost compared to cod, pollock has no less useful qualities:

  • Vitamin B12 helps boost immunity, speed up metabolism;
  • vitamins (A, B, E, D, K) help rejuvenate and strengthen the body, improve eyesight;
  • thanks to calcium and phosphorus, fish meat is of great benefit to bone tissue;
  • Zinc helps to heal wounds, has a positive effect on hormones;
  • helps to develop intellectual abilities;
  • fish liver renews cells and strengthens the immune system.

You can not use canned fish from people with diseases:

  • gastritis;
  • stomach ulcer;
  • liver failure;
  • if there are problems with the pancreas.

In canned form it is harmful to consume a large amount of meat. This does not apply to fresh produce.

Pollock should not be used:

  • with severe food allergies;
  • with intolerance to seafood.

With caution refers to dishes from pollock should persons:

  • having problems with the thyroid gland;
  • with impaired hematopoietic processes;
  • with vascular diseases;
  • with problems with the nervous system;
  • if there is a predisposition to blood clots.

For culinary dishes, it is recommended to purchase chilled fresh carcasses that have not previously been frozen. Pay attention to meat. It should fit snugly and have a fresh aroma.

Delicious fish soup

To make the chowder tasty and not cause discomfort in catching seeds, use for fillet preparation.

Ingredients:

  • Pollock - 750 g fillet;
  • Lavrushka
  • carrots - 1 pc.;
  • broth - 1650 ml of fish;
  • pepper;
  • salt;
  • celery - 0.4 tubers;
  • onion - 1 pc.;
  • olive oil - 4 tbsp. spoons;
  • tomato - 3 pcs.;
  • dry white wine - 550 ml;
  • garlic - 5 cloves.

Cooking:

  1. Cut the fillet. The width of the piece should be three centimeters. Sprinkle with pepper and salt. Grind.
  2. Cut carrots with celery tuber. It should be small cubes. Chop the onion.
  3. Place the onions in the stewpan. Add oil and fry. Add carrots. Three minutes later, celery. To fry.
  4. Put the tomatoes chopped into cubes in a roasting dish. Put out seven minutes.
  5. Crush the lavrushka with garlic cloves and send to the stewpan.
  6. Pour the broth. Boil and boil for seven minutes. Add fish pieces. Boil a quarter of an hour.
  7. Pour with wine. Salt and brown for five minutes.

Bake in foil in the oven

If you first bought this kind of fish and don’t know how to cook pollock, we suggest you cook the dish in the oven. The meat is soft and tender. During heat treatment does not lose its nutritional qualities.

Ingredients:

  • Pollock - 1 carcass;
  • vegetable oil - 2 tbsp. spoons;
  • salt;
  • onion - 2 pcs.;
  • pepper;
  • lemon juice - 1 tsp;
  • paprika - 1 tsp.

Cooking:

  1. Clean, rinse the carcass. Take a paper towel and dry. Pour juice.
  2. Add paprika to the salt. Add pepper. Mix. The resulting mixture grate the carcass.
  3. Oil foil. Place on a baking sheet. Onions will need half rings.
  4. Put the carcass on the foil. Arrange around the onion ring. Wrap up.
  5. Place in a hot oven (190 degrees). Hold for half an hour.

How to stew deliciously with vegetables

From the recipe you will learn how to cook fish properly so that it retains its nutritional properties and delights you with its amazing taste.

Ingredients:

  • Pollock - 750 g fillet;
  • black pepper;
  • fresh basil;
  • canned tomatoes - 2 cans;
  • salt - 2 tsp;
  • olive oil;
  • bell pepper - 0.5 pcs.;
  • onion - 1 pc.;
  • zucchini - 0.5 pcs.;
  • carrot - 1 pc.

Cooking:

  1. Cut the fillet. Sprinkle with salt.
  2. Chop vegetables. It will be tastier if you get cubes. Place in a frying pan with heated oil. Fry for three minutes.
  3. Place tomatoes in a stewpan. Wait until the mass becomes thick. Season with salt and pepper. Place the fish and fry. Cover with a lid.
  4. Boil for eight minutes. Sprinkle with basil.

Steamed in a slow cooker

It turns out a dietary and very healthy dish.

Ingredients:

  • seasoning fish - 1 tsp;
  • black pepper - 0.5 tsp;
  • salt;
  • lemon - 0.5 pcs.;
  • fish - 2 carcasses of pollock.

Cooking:

  1. Prepared fish carcasses cut in portions.
  2. Pour pepper and salt into the seasoning. To mix. Grate pollock. Pour juice with lemon. Grind. Set aside for half an hour.
  3. Pour water into the bowl. Install the grill and lay out the workpieces.
  4. Enable mode. For the proposed dish you will need to "steam". The timer is half an hour. If you poured cold water into the bowl, add another quarter hour to heat the liquid.

Pan fried fish

 

Another simple fish cooking method that is suitable for daily use.

  • salt;
  • flour;
  • ground black pepper;
  • olive oil;
  • Pollock (fillet) - 3 pcs.

Cooking:

  1. Cut fillet into portions.
  2. Pour salt and pepper into flour. Mix. Dip each piece into a dry mixture.
  3. Heat the oil in a frying pan, and place the workpiece.Fry on each side for five minutes. The main thing is not to overdo the fillet, otherwise it will become dry.
  4. Bring to readiness in the oven.

Serve with mashed potatoes and pickles.

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