Pollock fillet

Nowadays, pollock is considered one of the most popular, as well as affordable fish. For example, in Japan, pollock belongs to the category of the most useful and cleanest fish. This is why pollock fillet is often used to make surimi (a dish of finely chopped fish pulp).

Of course, this fish cannot be called a delicatessen variety, but due to its excellent taste and accessibility, pollock can easily diversify the everyday menu. Pollock fillet, which is sold in retail outlets in the form of frozen peeled half-bags, is more often used. This product does not contain bones, insides and skin, so it is easily used in cooking.

Such a semi-finished product can be used to prepare a variety of dishes. Pollock fillet is perfect for frying (battered or without). Before frying, it must be thawed (except not in water otherwise, the fillet will lose all its juiciness and will be dry). Pollock fillet is cooked quite quickly. After frying, you can sprinkle the finished dish with lemon juice.

Also, pollock fillet will be an excellent compound ingredient for preparing multicomponent dishes baked in the oven. For example, you can cook it under a "fur coat" of carrots, onions, cheese or bake with potatoes. Modern hostesses are able to come up with the most incredible combinations and create original dishes.

In addition, pollock fillet is perfect for steaming, for fish soup or cutlets. Such a natural and healthy dish can be used to feed children under 2 years of age. Pollock fillet is prepared easily and quickly, and the resulting result can hit even a true foodie.

Pollock fillet has a very low calorie content. This product itself is not at all fatty, but has soft and tender meat. Due to its minimal calorie content, pollock fillet is successfully used for dietary nutrition, as well as for cooking dishes in children's institutions.