Found 1 Articles for Pollock

White, low-fat fish are common in the Pacific, and two examples are Pacific cod and Alaskan pollock. When cooked, their flavour is subtle, and they become easily flaked. Pollock is more delicate than cod and will fall apart if overcooked. Breaded or crumbed fast food items like fish fingers and fish burgers frequently use this type of fish as an ingredient. Since it is solid and retains its shape when cooked, Pacific cod is ideal for a wide variety of fish recipes, including chowder. In contrast, pollock is milder and more suitable to being used as imitation crab or ... Read More