Product description
Atlantic Pollack: The cod among salmon
The pollack is also known as pollock or coalfish and belongs to the cod-like species. In germany, the more common name is "Seelachs" (sea salmon). The name "Seelachs" was given to the fish with the distinctly protruding lower jaw due to its use as a salmon substitute during wartime. To this day, this name is predominant in trade and gastronomy. The fish is predominantly dark to black in color, while the flesh is whitish. Due to its high iodine and protein content, it is a popular food fish among health-conscious people and athletes.
Delicious and versatile: Pollack in the kitchen
It is not for nothing that pollack is one of the most popular food fish. The light, firm meat is particularly versatile in its preparation. Thanks to its mild taste, almost every type of preparation suits the Atlantic resident. Classically fried in a pan and served on a bed of vegetables, the result is a delicious, quick and light dish. But the pollack also cuts a fine figure in the oven, for example when prepared as a casserole. For the little family members, the fish can be cut into pieces and breaded and prepared as fish fingers. Or you prepare it very british as Fish and Chips with mushy peas. The fish can even score points on the grill. There are no limits to your culinary imagination with our pollack fillet.
Perfect for:
Fish and Chips and oven dishes
Light food
Basically anyone
Atlantic Pollack: The cod among salmon
The pollack is also known as pollock or coalfish and belongs to the cod-like species. In germany, the more common name is "Seelachs" (sea salmon). The name "Seelachs" was given to the fish with the distinctly protruding lower jaw due to its use as a salmon substitute during wartime. To this day, this name is predominant in trade and gastronomy. The fish is predominantly dark to black in color, while the flesh is whitish. Due to its high iodine and protein content, it is a popular food fish among health-conscious people and athletes.
Delicious and versatile: Pollack in the kitchen
It is not for nothing that pollack is one of the most popular food fish. The light, firm meat is particularly versatile in its preparation. Thanks to its mild taste, almost every type of preparation suits the Atlantic resident. Classically fried in a pan and served on a bed of vegetables, the result is a delicious, quick and light dish. But the pollack also cuts a fine figure in the oven, for example when prepared as a casserole. For the little family members, the fish can be cut into pieces and breaded and prepared as fish fingers. Or you prepare it very british as Fish and Chips with mushy peas. The fish can even score points on the grill. There are no limits to your culinary imagination with our pollack fillet.
Perfect for:
Fish and Chips and oven dishes
Light food
Basically anyone
Ingredients
Origin
Our pollack, with the Latin term pollachius pollachius , was caught using trawls in the northeast Atlantic (FAO 27).
Packing & Shipping
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