Pollock

What is Pollock?

Pollock is the name used for two different species of fish from the North Atlantic: Pollachius pollachius (pollack) and pollachius virens (Saithe). Both species are similar in size and can be used interchangeably in cooking. Though other fish are referred to as pollock (Alaska pollock, for example) these two species are the only two that are recognized as true pollock.[related]

Pollock Shopping Tips

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Pollock Cooking How-Tos

Whole fish should be stored upright in ice in the refrigerator.

Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

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