The meat of this fish is incredibly healthy from several points of view: firstly, it is very low in calories, which is important for people who want to lose excess weight, and secondly, it is literally saturated with proteins and carbohydrates with an almost complete absence of fat, that is , allows you to get all the necessary substances in the right quantities in one meal (bodybuilders often eat this fish after training). In order to preserve all the beneficial properties when cooking, you need to know how to cook pollock in the correct way so that the dish does not turn out raw or, conversely, too dry.
Before boiling fish (whether pollock or any other), it must be processed, that is, the scales and any protruding bones must be completely removed. Moreover, it is recommended to remove scales and clean the meat from dirt from a fish that has not yet been cut, but from one in which the head and tail have already been removed, and the entrails have also been removed. By the way, when getting rid of the latter, you should be careful not to touch the gallbladder with a knife (if it is damaged, the meat will acquire a bitter taste). It is recommended to divide the meat into fillet pieces only after it has been washed under cold water (in order for the fish to dry quickly, it can be placed in a colander and shaken several times).
While the meat is drying in a colander, pour water into the pan and place it over high heat to bring it to a boil. The volume of water should be so high that its level exceeds the level of the fish by about a centimeter and a half. After the water boils, pollock is placed in the pan, and the heat is reduced to medium. As it warms up, foam will certainly form on the surface, so it is imperative to ensure that it does not flow over the side of the dish and to remove it in time. In order not to waste time, you can cut carrots into circles and onions into rings while the fish is boiling in the pan.
Pollock is quite difficult to digest, but keeping it in boiling water for too long is not recommended. Usually, after boiling water, a few drops of lemon juice, chopped vegetables and other ingredients to taste are added, after which the mixture is boiled again for about 10-15 minutes, and it is recommended to reduce the heat not to the minimum level, but to some average between the previous and the smallest. After the specified time, spices, seasonings, salt are added, and the pan is left on the lowest heat for 5-7 minutes. After this, you can remove the fish and vegetables from the pan using a slotted spoon or a small colander. Therefore, when answering the question of how long to cook pollock until it is ready, cooks cannot answer accurately: it all depends on the condition of the fish, its quantity and the size of the pieces.
It is recommended to serve the dish with a sauce based on tomato paste. To prepare it, you must first carefully strain the broth remaining after cooking the pollock, then sauté the prepared 2-3 tablespoons of flour in butter (you can also use vegetable oil). Upon completion of the described actions, all ingredients, that is, curry, paste, flour and salt with broth, are mixed in some container, even a frying pan will do. After stirring, the sauce must be placed on medium heat for 4 minutes; Afterwards, you can pour the sauce over the cooked fish and sprinkle it with herbs on top.
For children, pollock will be a particularly useful product due to the reasons already listed above, but its preparation will be slightly different: so, in addition to the fish itself, you will need a glass of milk, 2-3 onions and 3 medium carrots. The process of processing fish before cooking it proceeds in exactly the same way as described above, and consists of removing scales, bones and some sandy particles by washing under cold water. However, it is recommended to cut fish for children in small cubes, the width of which should not exceed 1.5 centimeters. Before sending the pollock to the pan, the pieces must be kept in a frying pan with butter over low heat. It is recommended not to cut the carrots into circles, but to grate them on a coarse grater (or also cut them into small cubes). Afterwards, the entire mixture is placed without stirring on the bottom of the pan, poured with 200-250 ml of milk and water and placed on medium heat until it boils.
Disputes regarding how long to cook pollock in milk until it is ready have been going on in numerous culinary forums for a long time, and the average, optimal time is considered to be 20 minutes. It is important to be able to determine the readiness of the fish during the cooking process: for example, if the pollock meat is almost crystal white in color and relatively easily separates from the bones, then the pan can be removed from the heat. To cook fish, you can use a multicooker; this process will take approximately 20-30 minutes and will not require constant monitoring of the pollock’s condition. It is recommended to use the classic mode for cooking fish in such kitchen assistants – “Baking” (on some models – “Stewing”). To prevent overcooking and loss of meat structure, it is very important to first fry the meat in a frying pan.
Pollock is widespread among housewives and is used for preparing everyday dishes. This fish is distinguished by its low price and constant presence on store shelves, so there are no problems with choosing. In addition, it is rich in nutrients and microelements. Due to its benefits and availability, the question of how long to cook pollock is very relevant.
Pollock is a very healthy product; it has a high content of iodine, which is very important for the full functioning of the human body. It is approved for introducing complementary foods to children from the age of 7 months. In addition, it is an important part of the diet, as it does not contain fat.
Before you cook fish, you need to choose it correctly. On store shelves, fresh frozen fish is most often present in two versions: fillets and whole or headless carcasses. If you choose a fillet, you should pay attention to the ice crust covering it; it should not be thick and frozen; you need to take a product with an even, smooth glaze. The color of the meat is also important; it should be white without any shades or spots.
The smell of fish should not be sharp and intrusive; this indicates improper storage and frequent defrosting of the product; it is no longer useful. Regarding the manufacturer of the product: it is worth giving preference to domestic suppliers rather than Chinese ones. This can be determined by size; it should not be less than 20 cm.
In addition to its great benefits and availability, there is another advantage: This fish has a minimum of bones, so the preparation process for cooking is minimized.
The first thing you need to do before you cook the fish is to defrost it. Thawing should only be done naturally at room temperature, so as not to lose the benefits of vitamins in the product.
Advice! Frozen fish should never be immersed in boiling water. This will cause the skin to crack, and the product will lose its juiciness and richness.
After the fish is defrosted, it should be cut and washed. The first time is washed before cutting. Then the head and fins are removed. The insides of the pollock should be removed, but it is important to be careful not to damage the gall bladder, otherwise the fish meat will acquire a bitter taste. Then you need to rinse the carcass again.
So, the fish is ready for cooking, you can start. How long to cook pollock depends on the method and what it will be cooked in. You can cook:
To cook prepared pollock in a saucepan, you should fill it with enough water to cover all the fish and bring it to a boil. Reducing the heat, lower the fish into boiling water, add salt and bay leaf and cook until tender for 10-15 minutes. Do not cook the product longer, as it may boil and disintegrate into small fibers. You need to know that pollock is very well saturated with the taste of the broth in which it is boiled, so in order to preserve the traditional taste, you should be careful when adding seasonings. 
Advice! Do not cover the pan with a lid, this increases the chances of overcooking the fish.
Cooking in a double boiler is even easier than in a saucepan. At the same time, the fish will retain a lot of benefits, so it is recommended to prepare it for baby feeding. The prepared pollock should be placed on a wire rack, pour water into the steamer and cook for thirty minutes.
In a slow cooker, the product will take a little longer to cook. You should put pollock in the device, set the “Stew” mode and cook for 15 minutes, after which you need to add salt and spices, and leave for the same amount. At the end of the program, you can remove the finished dish.
Pollock can not only be boiled, but also fried. The fried fish turns out very tasty, but slightly dry. In this regard, it is recommended to simmer the fish a little after frying. The tastiest and most tender is pollock stewed in milk. To do this, after frying the pollock, place it in a stewing container and pour in a small amount of milk. You can add pre-fried onions and carrots and then you get a complete dish.
It is necessary to cook pollock correctly. Despite the apparent simplicity of the process, it is important not to overcook the product, while maintaining all the beneficial properties, and to get rid of foreign organisms that the fish may contain as much as possible. This is especially true for fish intended for baby food. By maintaining the required heat treatment time for the product, you will get a tasty and healthy product.
Pollock is very popular among housewives - the fish is very affordable and is always available in neighboring stores. It is also good for health: it contains a storehouse of useful substances and microelements. Pollock contains a lot of iodine, which is useful for the active functioning of our body. This fish is rich in protein, the presence of which can cover the daily requirement required for a person. So, just 100 grams of pollock contains about 17 grams of protein.
Pollock is allowed and even recommended by nutritionists for dietary purposes, since it does not contain fat. Even people suffering from diabetes use it. In addition, fish is included in the list of products that can be used to start feeding babies from the age of seven months. You just need to learn how to cook it correctly.
Before you tell us how to properly cook pollock, you need to learn how to choose the right fish. Typically, pollock is presented on domestic shelves in two types of fresh frozen fish – pollock fillet and whole fish. When choosing fillets, be sure to pay attention to the thickness of the ice crust covering the fish. Take a product with a smooth ice glaze of minimal thickness. Look at the color of the meat itself - it should be white, without impurities or foreign shades. It is very important.
Avoid products with an odd odor. If possible, give preference to a domestic supplier. This product has its own characteristics, and it is easy to determine - the fish will not exceed 20 cm in size. Such fish will delight you with another pleasant surprise - it has practically no bones. Undoubtedly, housewives could not ignore this quality, which is why pollock has become an extremely popular fish product in our country.
Try to defrost the product naturally at room temperature - this way you will retain more nutrients. Please note that freshly frozen pollock does not tolerate boiling water - its skin will crack, and the fish itself will lose its taste. And it will be extremely difficult to cook such fish later - it will quickly boil over. After defrosting fish, it is important to rinse the carcass before cutting. Remove the head, tail and entrails of the fish, but be careful not to touch the gall bladder, otherwise there is a possibility of ruining the taste of the pollock. Rinse the cut fish again and start cooking.
The cooking time for pollock will depend on how you cook it. There are many of these methods, but we will consider the most used by Russian housewives. These are traditional pots and pans, as well as a multicooker that has become so popular in recent years.
If you decide to cook fish in a pan, it will take no more than 15 minutes (longer - it will break down into small fibers). Pour enough water into the pan to cover all the fish, bring to a boil and carefully lower into the water. Reduce heat, add salt, a few bay leaves and cook for 10–15 minutes. Do not forget that the fish absorbs the broth well - to preserve the taste of the pollock, try not to add a lot of spices.
If you decide to cook the fish in a double boiler, then you will need 30 minutes. This method is good because it is the most gentle compared to others and preserves the maximum possible amount of useful components. Please note that this is the method of preparing fish that is recommended by doctors if you are starting to feed your child complementary foods, as well as by nutritionists if you have problems with excess weight.
Cooking pollock in a multicooker is even easier than in a regular saucepan: place the fish carcass on the multicooker rack (usually they come included), pour water into the bowl and cook for 30 minutes. Use the “Stew”, “Baking” or “Steam” mode. After the fish has been cooked for 15 minutes, open the multicooker lid and add spices, then cook for another 15 minutes. But there is another way - to salt the water right away, so that later there is no need to open the lid. This way you do not release the steam needed for cooking from the multicooker and are not distracted from other matters.
When cooked, pollock often turns out dry. To avoid this, you need to fry it first. Carefully place pieces of pollock on a hot frying pan, having first rolled them in flour. If you don’t want to use flour, you can replace it with oatmeal or fiber. It turns out no less tasty.
Despite the fact that pollock is considered an easy fish to prepare, some peculiarities still exist. Be sure to remember.
Pollock is very popular for use in baby food (both for young children and older ones) - primarily because of its benefits and minimal bones. As a rule, fish is cooked for children. But not all children love the real exquisite taste of pollock, so if the child refuses to eat it in this form, then cook pollock with sauce. This will also allow you to get a juicy fillet (pollock is a fish that often comes out a little dry). And on the Internet you can find many examples of how interesting and unusual it is to decorate pollock when serving it on the table, which for little gourmets is a very important condition for eating without unnecessary whims.
After boiling the fish, strain the broth obtained during its preparation, and then begin sautéing the flour in butter. Then mix all the ingredients of our sauce. This is tomato paste, curry, a pinch of salt and broth (one tablespoon). Place the resulting mixture on the fire and cook for 2-3 minutes. Pour the prepared sauce over the fish pieces and add fresh herbs.
Finished fish must be served immediately on the table - this can be done either as a separate dish or with a side dish. Pollock goes well with cereals (rice, buckwheat are the best choice), which can be boiled. Potatoes will also work (choose boiled or mashed). Pasta is considered an unsuitable side dish for pollock - but this is a matter of taste and personal preferences of each individual person. For example, in many countries they like to eat white fish with spaghetti in tomato sauce.
Pollock goes well with vegetables. In addition to the fact that they best highlight the taste of the dish, such a side dish will be considered complex, which you will certainly be able to surprise your loved ones or guests. It’s also difficult to make a wrong choice here – everyone eats vegetables. They can be used in any form - fresh, stewed, baked or boiled. Let's look at what types of vegetables are best suited for this type of fish.
They are perfect as a side dish for pollock, or any white fish. This side dish is considered low-calorie - 100 grams of tomatoes contain a minimum of calories. In addition to the confidence that this dish will definitely not harm your figure, vegetables are rich in lycolene content. According to doctors, this substance copes well with the prevention of endocrine and cancer diseases, and heart problems.
Don't forget to wash the tomatoes, then cut their bases and rinse them with a small amount of boiled water. This will make it easier for you to peel them. Heat a frying pan and add a piece of butter, as well as pre-chopped onion. Pour in vegetable oil, add a couple of cloves of garlic and pre-cooked vegetables.
Fry for about five minutes, then add tomato paste. If the paste you choose is too thick, this can be easily corrected if necessary - dilute with soda before adding. Add your favorite spices if desired. Cover the pan and cook the vegetables over low heat for about ten minutes. The sauce can not only be poured over cooked fish, but also added to side dishes. This step-by-step recipe will help you prepare a delicious dinner.
Rice is considered the best side dish for pollock, and also the easiest to prepare. This is what Russian housewives most often prefer. This method of serving pollock is probably the most common in everyday life - preparing it is simple, quick and economical. There are some peculiarities here.
We will need half a glass of rice, one liter of water, a piece of butter and some of our favorite vegetables. If you like to salt everything, don’t hesitate to add salt and season with spices. Prepare the rice - rinse it and remove any foreign grains. Place into boiling water while stirring. As soon as the rice is boiled, turn down the heat and continue cooking. Do not forget that cooked rice does not tolerate cold water, so reheating it will only ruin the taste of the rice.
If suddenly the rice becomes sticky during cooking, boiling water will help correct the situation. Rinse the rice. If you decide to add vegetables to a side dish of rice, you must first fry them in a frying pan or simmer them in a slow cooker.
Pollock, frozen or fresh, is a versatile, affordable and tasty fish. Using it in cooking, you can prepare a huge number of dishes that are healthy and loved by each member of your family. Its preparation takes a minimum of time, unlike other types of fish; you just need to remember a number of features that must be taken into account when preparing this tasty fish.
To learn how to cook pollock correctly and tasty, watch the video below.
Thaw the pollock fillet, cut into pieces, salt, pepper, sprinkle with lemon juice and leave to marinate for 10-15 minutes. Pour flour into a plate and roll the pollock pieces in it. Heat a frying pan and fry the fillet in butter or vegetable oil on each side for 4-7 minutes until slightly golden brown. If you have a whole fish, then it will need to be cleaned, gutted and separated from the bones.
Products
Pollock - 800 grams (2 carcasses or 8 pieces of filleted fish)
Flour - 3 tablespoons
Sunflower oil - 3 tablespoons
Salt - a pinch
Black pepper - on the tip of a knife
How to fry pollock fillet
1. If you fry a carcass, then you need to defrost it, remove the dark film, cut off the fins, cut it into portions - along the spine in half or into 4 transverse pieces. If you use fillet, you just need to defrost it.
2. Sprinkle the fish pieces with salt and pepper, cover and leave for 10-15 minutes.
3. Heat a frying pan over medium-high heat, add oil and wait for it to heat up.
4. Pour flour into a plate (if the pieces are longitudinal, then it is more convenient to use a flat plate, and if the pieces are transverse, then a deep one).
5. Dip the fillet pieces in flour and transfer to a frying pan, fry them for 3-4 minutes until the flesh turns white on the frying side.
6. Turn over the pollock pieces and fry for 3 minutes until golden brown.
7. If desired, you can fry the edges of the pieces - turn each piece on its edge and hold for 1 minute; then similarly - to the other edge.
Products
Pollock carcass - 400 grams
Flour - 1 tablespoon
Onions - 2 heads
Lemon - 1 piece
Vegetable oil - 4 tablespoons
Salt - 1.5 teaspoons without a slide
Pepper - half a teaspoon
How to fry pollock with onions
1. Thaw pollock if frozen. Cut off the fins and head, gut and remove the dark, bitter film. Cut the fish into portions (longitudinal or transverse). Salt and pepper the fish. Squeeze lemon juice and pour it over the fish, leave for 10 minutes.
2. Peel the onions and cut into rings.
3. Heat a frying pan over high heat and add oil.
4. Pour flour into a deep plate, add half a teaspoon of salt and mix.
5. Roll the fish pieces in salted flour. Place breaded pollock in a frying pan.
6. Fry for 10 minutes, then turn over, add the onion and fry for another 5 minutes, stirring the onion.
Products
Pollock carcass - 400 grams
Flour - half a glass
Chicken egg - 1 piece
Onions - 1 head
Carrots - 1 medium carrot
Sea salt - 1 tablespoon
Frying pollock
1. Thaw the fish, if it was frozen, gut it, cut off the fins and tail, rinse and dry.
2. Break the chicken egg into a bowl and beat. Mix flour with salt and spices, pour onto a plate or board.
3. Heat a frying pan, pour in sunflower oil.
4. Dip each piece of pollock in the egg and roll in flour, place in a frying pan.
5. Fry pollock in egg and flour until golden brown.
6. In a separate frying pan, fry finely chopped onion and grated carrots, then add the frying to the frying pan with pollock, cover with mayonnaise on top and close the frying pan with a lid.
7. Fry for another 5 minutes over medium heat.
Products
Pollock fillet - 500-600 grams
Sour cream - 150 grams
Carrots - 1 piece
Onion - 1 head
Salt and pepper - to taste
Flour - 2 tablespoons
Vegetable oil - 4 tablespoons
How to fry pollock fillet in sour cream
1. Thaw pollock fillet, cut into portions, sprinkle with salt and pepper and leave for 10-15 minutes.
2. Peel the onion and chop finely.
3. Peel the carrots and grate them on a coarse grater.
4. Heat a frying pan, pour oil, add onion and fry for 5 minutes, then add carrots and fry for another 5 minutes.
5. Add pieces of pollock fish, fry for 5 minutes, then add sour cream, stir and simmer for another 15 minutes.
1. Clean the pollock, gut it and wash it.
2. Place the pollock pieces in a steamer pan.
3. Pour water into the water container.
4. Cook pollock in a double boiler for 15 minutes.
How to cook pollock in a double boiler
1. Wash pollock, remove scales, cut off fins, tail, head.
2. Rip open the belly of the pollock and remove the entrails without tearing the gall bladder.
3. Cut the pollock into several portions.
4. Cut the peeled onions into half rings.
5. Place the onions in an even layer in the steamer bowl.
6. Pepper a layer of onion and add bay leaves.
7. Place pieces of pollock on the onion.
8. Wash the lemon, cut into thin slices.
9. Place lemon slices on pollock pieces.
10. Wash the dill, chop it, sprinkle it on the pollock.
11. Place the bowl in the steamer and turn on for 40 minutes.
Cooking pollock in milk
Peel the pollock and cut into cubes 1-1.5 cm long, lightly fry. Grate the carrots on a coarse grater, chop the onion finely.
Place layers of fish, carrots, and onions on the bottom of the pan. Salt each layer. Pour water and milk all together and place on low heat without disturbing. After 20 minutes the dish is ready.
