Ichthyologists and ecologists are sounding the alarm: the world’s population of one of the most common marine fish species, cod, is rapidly declining. The thing is that this particular inhabitant of the deep sea is extremely popular among chefs all over the world due to its taste and chemical composition.
Over the past few years, the catch of this fish has increased so much that, as a result, the population simply does not have time to recover. However, in the depths of the sea there are dozens, if not hundreds, of fish species that are in no way inferior in taste to cod. One of them is pollock, which also belongs to the cod family.
general characteristics
The habitat of pollock is the entire North Atlantic. This fish migrates over long distances and is therefore found from Greenland to the New York coast, as well as in waters near Norway and Iceland. It lives at a depth of 200-250 meters.
Content:
- general characteristics
- Pollock fishery
- Calorie content and chemical composition
- Beneficial features
- Taste qualities
- Contraindications
- Use in cooking
- Cooking baked pollock in Provençal style
- Cooking pollock in coconut sauce
- Cooking pollock in sour cream sauce in French
Externally, pollock is very similar to cod, so they are sometimes jokingly called “twin brothers.” The fish has a pointed dark head, an olive-colored back, and lighter yellowish-gray sides. The belly of pollock is milky white, sometimes silvery-grayish.
A distinctive characteristic of pollock is a light, almost straight stripe, which is clearly visible on the side of the fish’s body.
The average body length of an adult pollock is from 60 centimeters to a meter, but there are real giants up to 120 centimeters long.
Large pollock can weigh up to seventeen kilograms, and the largest specimen to date, which was caught by a Norwegian fisherman, weighed 22.3 kg. The lifespan of pollock is up to thirty years.
Saida is a predator. Young fish feed mainly on the eggs of other fish and crustaceans, while adults hunt for schooling fish of smaller sizes: herring, capelin, sand lance. At the same time, pollock usually hunts in huge flocks - predators surround future prey on all sides, and the noise they make can be heard even on the surface of the sea.
Pollock spawns throughout its habitat, from January to June. Females lay eggs at a depth of up to two hundred meters, over areas with soft soils, if the water temperature does not exceed 10 degrees and its salinity is 35%. One female pollock is capable of laying at least five million eggs, the diameter of which is 1 mm.
Larvae up to 3.5 mm long hatch after twelve to fourteen days, and the current carries them hundreds of kilometers from the place where the spawning took place.
Pollock: what kind of fish and where is it found?
Pollock is a predatory marine fish from the cod family. It lives in the waters of the Atlantic near the coasts of Norway and Iceland. In Russia it is caught on an industrial scale, mainly in Murmansk.
Pollock has an elongated body with a pointed head, silver in color with a characteristic light stripe. It can reach up to 90 cm in length and weigh up to 17 kg. A distinctive feature of this fish is its elongated lower lip. Pollock is considered a close “relative” of hake, cod, haddock and pollock. The predator feeds mainly on crustaceans, plankton and small fish.
Due to its habitat in salt water, the meat of this fish is protected from infection by parasites, so it can be pickled and salted without additional heat treatment. Recently, pollock catches have increased so much, due to the huge demand for meat, that the entire catch had to be regulated and controlled in order to stabilize the population.
People sometimes confuse saury and pollock, but these are two different fish, and the confusion most likely arises due to the fact that saury can be found more often on the shelves of our stores.
Pollock in natural conditions
Pollock fishery
Until the mid-twentieth century, pollock was not in particular demand as a fishery object. However, already in the 1950s, the catch of this fish increased sharply and is now carried out all year round. The main fishing areas are the North Sea, the western and northern coasts of Norway.
Today, in terms of fishing volumes in Western European countries, this fish ranks fourth after the three permanent leaders, which are herring, cod and haddock. At the same time, the pollock population in the northern regions remains stable for now.
The size of the southern population has decreased slightly in recent years, as a result of which catch standards were established and restrictions were introduced on the production of this fish in a number of areas.
History and geography of the product
Pollock is one of the popular fish of the cod family. The main habitat of this valuable fish today is considered to be the entire Atlantic ( almost from the shores of Greenland to New York itself
), Barents and White Seas. The habitat depth of pollock is 200-250 m. The main source of food for the fish is small mollusks and small schooling fish. All year round, pollock migrates very intensively: in the spring, moving closer to the north, and in the autumn, on the contrary, towards the south. In summer, pollock's favorite place is the coast of Murmansk. This is where mass fishing takes place to replenish the shelves of domestic stores.
A few decades ago, pollock was not popular either among fishermen or housewives. Catching this fish was considered a low-grade fishery that did not bring much income. But since the middle of the last century, the number of pollock in the Atlantic has increased significantly, and its catch has accordingly increased. Now pollock is mined almost all year round - its reserves are so large in the depths of the cold seas. At the same time, pollock itself ranks fourth in terms of meat value after haddock and cod.
The fish spawns at a depth of at least 200 m above soft sandy soil. The optimal temperature for laying eggs is from 8 to 10 degrees Celsius. In this case, the salt level in the water should be at least 35%. After small eggs are laid in the water, the current carries the cod offspring over many hundreds of kilometers.
Fishing for pollock is practiced off the coast of Norway, off the North Cape and in the North Sea. Today, the reserves of valuable fish in the northern part are still stable. But the southern side has greatly reduced the population of pollock. And in order not to completely lose commercial fish, regulation of its catch is being introduced by introducing restrictions on production in certain areas. Monitoring compliance with established norms and rules is carried out through the introduction of a method of marking the place where fish were caught.
Calorie content and chemical composition
The energy value of pollock is not too high. 100 g of product contains only 80 kcal. The nutrient content is as follows: 19.44 g of protein, 0.98 g of fat and a complete absence of carbohydrates.
Despite the fact that pollock is a low-fat fish, its chemical composition and beneficial properties are not inferior to salmon.
The thing is that pollock meat contains a real storehouse of substances beneficial to human health: not only vitamins, but also macro- and microelements. Chemical composition: vitamins
| Vitamin K | 0.1 mcg |
| Vitamin E | 0.23 mg |
| Vitamin D | 42 mcg |
| Vitamin B6 | 0.287 mg |
| Kholin | 75.8 mg |
| Vitamin PP | 3.27 mg |
| Vitamin B2 | 0.185 mg |
| Vitamin B1 | 0.047 mg |
| Vitamin A | 46 mg |
Vitamin A effectively fights bacteria and viruses, increasing the body's resistance. In addition, it normalizes metabolic processes and is responsible for the condition of the skin and hair.
Vitamin D takes part in the metabolism of calcium and phosphorus in the body, and is also necessary for strengthening bone tissue. In addition, it is involved in the process of insulin synthesis, therefore, is responsible for glucose levels in the body.
Vitamin PP, also known as niacin, improves blood circulation, helps reduce the level of “bad” cholesterol, takes part in the formation of hemoglobin and normalizes the blood count, and also helps our body absorb protein from plant foods.
Vitamin E is an incredibly powerful antioxidant that slows down the aging process of cells and has a beneficial effect on tissue regeneration.
In addition, it helps get rid of increased fatigue and chronic fatigue syndrome.
Vitamin K has a beneficial effect on the condition of bone tissue, preventing the development of a serious disease - osteoporosis. In addition, it prevents the calcification of blood vessels, helping them maintain their elasticity.
Pollock is also rich in minerals.
Chemical composition: micro- and macroelements
| Zinc (Zn) | 0.47 mg |
| Selenium (Se) | 36.5 mcg |
| Copper (Cu) | 0.05 mg |
| Manganese (Mn) | 0.015 mg |
| Iron (Fe) | 0.46 mg |
| Phosphorus (P) | 221 mg |
| Sodium (Na) | 86 mg |
| Magnesium (Mg) | 67 mg |
| Calcium (Ca) | 60 mg |
| Potassium (K) | 356 mg |
Pollock is one of the undisputed record holders among fish for the content of potassium in meat - a substance that is vital for normalizing heart rate and strengthening the heart muscle.
Zinc, present in the chemical composition, promotes cell renewal and has a beneficial effect on human hormonal levels. In addition, it is responsible for intellectual activity, improves memory, and increases cognitive abilities.
Phosphorus helps maintain normal activity of the nervous system, plays an important role in strengthening bone and dental tissue, and also participates in almost all metabolic processes of the body.
Calcium is important not only for the condition of bone tissue, but also for muscle function. Its deficiency can cause seizures. In addition, it is involved in the synthesis of hormones of a number of organs of the endocrine system: adrenal glands, pituitary gland, thyroid gland.
At the same time, given the low calorie content of fish, pollock can be considered an excellent product for people who lead a healthy lifestyle and watch their diet.
Meat composition
The pulp of pollock has a grayish tint and a unique taste. The structure is dense, but not rough and hard. Due to the interesting color of the meat and pleasant taste, pollock is loved by gourmets and fans of seafood. Seafood caviar is white.
Pollock is a source of protein. It contains many vitamins:
It also includes many chemical elements:
Pollock is cheaper in stores compared to cod. But in composition it is no worse.
Any fish contains omega-3 fatty acids, which provide the body with protein.
Calorie content (raw, fried, boiled, salted)
Sea life is actively used for cooking. Meat is versatile because it allows you to come up with delicious recipes. The calorie content of pollock depends on the method of preparation.
The average number of raw calories per 100 g is from 80 to 92 Kcal. Depends on the place where the fish lived. Pollock fillet contains 19.1 g of protein and only 0.5 g of fat. There are no carbohydrates.
Baked pollock is characterized by other indicators. There is already more protein - 19.28 g, fat 0.6 and carbohydrates 0.07. 87.07 kcal per 100 g. Seafood prepared in this way will not cause extra pounds. Pollfish is baked whole in the oven, in a slow cooker, in the form of steaks with chopped vegetables. They also use an air fryer, it works well in it.
Ichthyologists and ecologists are sounding the alarm: the world’s population of one of the most common marine fish species, cod, is rapidly declining. The thing is that this particular inhabitant of the deep sea is extremely popular among chefs all over the world due to its taste and chemical composition.
Over the past few years, the catch of this fish has increased so much that, as a result, the population simply does not have time to recover. However, in the depths of the sea there are dozens, if not hundreds, of fish species that are in no way inferior in taste to cod. One of them is pollock, which also belongs to the cod family.
Beneficial features
The beneficial properties of pollock meat are dictated by its unique chemical composition. Due to its high phosphorus content, this fish can be recommended for children and elderly people to strengthen the musculoskeletal system.
Iodine contained in pollock meat is necessary to normalize the functioning of the thyroid gland.
The B vitamins present in the composition help to “accelerate” metabolism, so this product can be recommended to people who want to lose weight.
The low calorie content of pollock and the fact that this fish belongs to the so-called “lean” species makes it one of the main components in the diet of people who carefully monitor their weight.
Saida: harm and contraindications
1. People with allergies to seafood should be careful when consuming this fish and exclude it from the diet at the slightest sign of an allergic reaction.
2. Give pollock meat to small children with caution, limit yourself to a minimum portion and monitor the child’s body’s reaction to the new product.
3. All inhabitants of the sea and pollock, no exception, can accumulate large amounts of mercury, so before purchasing it is better to check with the seller that it is safe.
Taste qualities
Pollock meat looks very different from the fillet of ordinary white fish. It is characterized by a grayish color and high density. However, it cannot be called either coarse or dry, unlike the meat of many other lean fish.
At the same time, it has a specific smell, which is highly valued by real gourmets. There is even a statement that anyone who has never enjoyed pollock meat has not eaten real sea fish.
Pollack usually arrives on store shelves in the form of frozen fillets or salted. In addition, it is pollock that is used to prepare canned food, very popular in the West, called “sea salmon.” Thin slices of salted pollock are soaked in fish oil and, with the help of food coloring, give them a pinkish tint, which is characteristic of salmon meat. Such canned food boasts high nutritional value, as well as excellent taste.
Moreover, their price is significantly lower than that of real salmon, and therefore they are accessible to a wider segment of the population.
How to choose and store correctly
There are general recommendations that must be followed when selecting and storing any fish, and pollock is no exception:
1. Attractive, fresh appearance, without chapping, with a natural shine and without an unpleasant odor. The carcass should be elastic and return to its original shape when pressed.
2. Pay attention to the packaging date and shelf life if you purchase canned or frozen fish.
3. There should not be a lot of ice on frozen fish. A large amount of ice indicates that the fish has been defrosted several times. With such a product you can easily get food poisoning, and it will also be very dry! It is better to buy frozen fish in a transparent bag; if this is not the case, then shake the packaging well. A strong and characteristic noise indicates that there is a lot of ice inside.
4. A fresh carcass can be stored in the refrigerator for no more than four hours.
5. If the refrigerator is filled with ice, the shelf life increases to 3-4 days.
6. The carcass can be stored in the freezer for up to 8 months.
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Use in cooking
For preparing culinary masterpieces, chilled medium-sized pollock is best suited. Make sure the meat is firmly attached to the skin and has a fresh smell. There are many ways to prepare pollock. It is noteworthy that this fish cooks very quickly, and during the cooking process the meat, which has a not very aesthetic grayish color when raw, turns white.
The pollock is smoked, pickled and salted. For your holiday table, you can serve sandwiches with salted pollock fillets - your guests will surely enjoy the exquisite taste.
You can simply fry pollock fillet with onions and carrots. By the way, an interesting fact: it is pollock that is used to prepare the world famous “Fillet-o-Fish” - one of the sandwiches of the McDonald's chain. The fillet is breaded and fried in hot oil and served on a fluffy bun with cheddar cheese and tartar sauce. The taste of this fish is perfectly revealed if served with vegetables. Many people cook pollock on a bed of bay leaves, which gives the dish a special taste and aroma. Real gourmets add a little white wine to dishes made from stewed and boiled pollock.
Pollock can also be used to make soup. Boiled or baked, fish goes well with herbs, as well as lemon and eggs. Pollock meat can be used to make pates, rolls, meatballs and cutlets. Caviar and, like all cod fish, liver, which contains unique chemical compounds, are also popular.
Description of fish with photo
Pollock belongs to the cod family. She is a relative of cod, pollock, and hake. The fish has an oblong body, which widens from the head to the middle and narrows again towards the tail. The body length of an adult predator reaches 60-90 cm, sometimes up to a meter, with a weight of 17 kg. Lives about 30 years.
The description of the appearance looks like this. The back has dark greenish colors, sometimes close to black. The side body is lighter, the belly is silvery. The lateral line is clearly defined, it is clearly visible from the head to the tail. The fish has 3 dorsal fins and 2 anal fins.
A distinctive feature of pollock is its protruding lower jaw.
The fish has a medium-sized mouth and a short, hard barbel on the lower jaw. It is characteristic of all representatives of the cod family.
Pollock is a schooling fish and is caught all year round. Most of the inhabitants were found in the northern territory. Until recently, fishing was small, but people appreciated the taste and benefits of meat. Reviews are only good.
Photo of sea life
Cooking baked pollock in Provençal style
To prepare a dish that will become a real decoration for your holiday table, you will need the following ingredients: pollock carcass 60-80 cm long, two sweet peppers, 200 g pumpkin, two large onions, five cloves of garlic, 200 g asparagus beans, a tablespoon of tomato sauce, one lemon, a few sprigs of rosemary and thyme, olive oil, salt, pepper and other seasonings to taste.
Wash the pepper and cut out the core. Cut into large pieces. Peel the onions and garlic and cut into slices lengthwise. Peel the pumpkin and cut into not too thick slices. Heat olive oil in a frying pan. Fry the onion until it becomes translucent. After this, add garlic, pumpkin and pepper to the onion. Fry for three to five minutes. Season with salt and pepper, then transfer the vegetables to a baking dish.
Fry the green beans. Add salt, add a spoonful of tomato sauce, squeeze out a clove of garlic. Stir and place in the pan with the vegetables. Clean the fish, salt and pepper. Add seasonings. Place pollock over vegetables.
Wash the lemon and cut it in half. Squeeze the juice from one half onto the fish. Cut the other half into thick slices and brown in a frying pan with the rosemary, then place on the fish and vegetables along with the thyme.
Bake the dish in the oven for thirty to forty minutes. Temperature: 200 degrees. The baking sheet does not need to be covered, however, if you notice that the dish is burning, cover it with baking foil for about twenty minutes.
Cooking pollock in coconut sauce
To prepare this dish you will need the following ingredients: one pollock fillet, a tablespoon of curry paste, salt to taste, olive oil for frying. To prepare the sauce: 100 ml coconut milk, 3-4 green onions, one hot chili pepper, 3-4 tablespoons curry paste, two stalks of fresh coriander.
Prepare pollock fillets. Brush it with curry paste on the side where there is no skin, then cut the fillet into large portions.
Heat a frying pan over medium heat after adding olive oil. Place the pollock on a heated surface, paste-coated side down. Press each piece lightly to allow the seasoning to form a sauce and permeate the fish and form a crust. While frying, move the fish occasionally with a spatula to prevent it from sticking to the pan.
Once the crust appears, turn the fish over and continue frying it on the skin side.
Prepare the sauce. Cut the green onion feathers and sprinkle them on the fish, continuing to keep it on low heat. After that, directly in the pan, coat it with curry paste again. Pour coconut milk over the fish and add finely chopped hot pepper and coriander. The fish is ready.
