Why is pollock always sold without a head? Pollock: features and properties of fish, rules for selection and consumption Soup with tender fish meatballs

Seeing your own or someone else's head enlarged in a dream foretells success and fame if you are engaged in intellectual work in real life.

A small head in a dream foreshadows poverty, painstaking and thankless work.

A shaggy head in a dream - fortunately, bald - is a warning against bad deeds.

A cut off head means disappointment.

A head with luxuriant hair is a sign of love, a shorn head is a sign of unhappiness.

A broken and bleeding head means exhausting work, but money.

Permed head - trust your friends who will divulge your secret.

A head in a hat means deprivation and misfortune.

A talking head without a body portends you an important meeting with influential people who have power and the ability to provide you with the necessary support.

Seeing your head in a dream means illness.

If in a dream you see two heads, this means an opportunity to make a quick career and get rich.

A child's head without hair means future family happiness and prosperity in the house.

The animal's head warns: be more selective in your choice of friends and profession.

Eat in a dream pig's head- go on the road, a ram head - you will make a profit, a lion's head - you will lose.

Seeing both dark and light hair on your head at the same time portends great doubts about the upcoming choice, in which you should be extremely careful not to make a mistake.

Entirely blond hair on the head is a sign of complaisance and kindness, dark hair is a love trap.

Red head - falsehood, change in relationships.

The golden head is a sign of the dignity and courage of your chosen one.

A chestnut head means failure at work, a neatly combed head means attachment to the home, a scorched head means you will avoid trouble, a burning head means profit, a head with lice means poverty, a head covered in dandruff means unexpectedly gaining great wealth.

A head with large ears - you will be given great honor, with long hair - you will suffer a loss, with short hair - it will bring prosperity.

Anointing your head means experiencing happiness. To cut off someone's head is to win.

Seeing a tiara on your head is a sign of disagreement on some issues.

Feeling a severe headache in a dream means you will be overcome by many worries.

If you dream that splashes of water are falling on your head, this means a passionate awakening of love that will end happily.

Washing your hair in a dream is an omen of your prudent and effective decisions.

To see someone washing their hair with shampoo means that you will soon make a trip secretly from others, taking part in unworthy scams.

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• tapeworms;
• trematodes;
• round helminths;
• acanthocephalans (spiny-headed worms);
• Sporozoans;
• ciliates;
• annelids;
• microsporidia, etc.

The most common worms in pollock are anisakids; they are roundworms that look like roundworms, but are much smaller in size. In the body of a fish they can be found in the gills, internal organs (liver, intestines, stomach) and in the muscles.

What do worms look like in an infected pollock carcass? They are usually noticeable as straightened spirals of red or orange color, about 2-3 cm long. The larvae of this worm enter the human body from undercooked fish. Here they do not develop to the sexually mature stage, live no more than 3 months, but can cause significant harm to the body - they damage the intestinal wall, cause the development of inflammation with the formation of granulomas, intoxication and allergic reactions. In severe cases of anisokidosis, severe complications can occur in the form of perforation of the intestinal wall, intestinal or biliary obstruction.

Acanthocephalans (corynosomes) are no less dangerous for people - their larvae in the muscles of the fish look like centimeter-long white tadpoles. In humans, they damage through the walls of the stomach and intestines in order to gain a foothold on the surface of the internal organs, peritoneum, and fatty tissue. This leads to inflammation, scar tissue and adhesions, and there is a high risk of developing intestinal obstruction.

About fish safety

Is it certain that the frozen fish sold is safe for people? The law allows the sale of frozen pollock with a small amount roundworm larvae, if a sanitary examination confirms that they are all dead. Otherwise, the fish must be re-frozen and then sent for production canned fish. According to studies, it has been established that anisakid larvae finally die under the following conditions:

• at a temperature not higher than minus 18 degrees Celsius for 2 weeks;
• at 20 degrees below zero for 5 days;
• with fast freezing to 30 degrees below zero in 10 minutes.

Therefore, you need to buy fish at specialized retail outlets, store it in the freezer at home, and defrost it only immediately before cooking. People who say: “I eat fresh frozen fish and don’t get sick” are taking a big risk. It is not recommended to feed raw fish, even sea fish, to domestic cats and dogs, or to consume it yourself. It happens that worms that seem motionless may later turn out to be alive if the freezing conditions were not met. At home, pollock should be boiled, baked or fried for at least 20 minutes. The safest for consumption is pollock, which is sold in canned form. It is not advisable to salt or pickle this fish because anisakids can survive for several months in standard salt or vinegar solutions.

About prevention

• refusal to eat any fish (caviar) raw or lightly salted;
• purchasing pollock only in specialized stores in a frozen state;
• control of cooking time - heat treatment for at least 20 minutes;
• avoiding frequent freezing and thawing of fish that is stored for future use;

Pollock, pre-frozen in accordance with accepted standards, which has undergone further heat treatment, is an absolutely safe product for consumption. Only compliance with these recommendations will allow you to avoid gastrointestinal disorders, liver damage, the development of allergies, anemia and other serious problems associated with helminthiasis.

Pollock without a head Fish net - practically no water when defrosting!

I often buy fish in stores Fishnet. My daughter showed me the store, she has it in Strogino, but we found it closer to my house, on Babushkinskaya. And as a true fan of seafood delicacies, I became hooked on their assortment.

There is a lot of fish in “Rybset”, and a lot of rare ones, such as Black Sea mullet, horse mackerel (and Crimean, and not Chinese, as is found everywhere, it’s completely different!), salmon, omul, muksun... At the same time, the fish is really sea, not grown on farms, so I fell in love with the store for its environmental friendliness, quality and usefulness. Moreover, it is so clean that it is pleasant to walk in it.

But most often, of course, I take more budget options for the everyday table. The most favorite is Pollock without a head from Rybset.

I haven’t eaten pollock like this since USSR times! Don’t consider me too old, but my childhood and a small part of my youth passed during this era. And I, as someone born in the USSR, very often compare now with then (I think that everyone around my age does this). There are no complaints about the quality of the fish. Of course, it was packed in a vacuum, this has never happened before. But when defrosted, it is very easy to confuse it with chilled fish. The fish is elastic, not dry, with a smooth skin and with all the scales, although there are few of them and they are very tiny, but everything is in place. It’s even nice to iron it, and even more so to clean it!

I specifically defrosted it in a bowl, poured the liquid into a glass - less than half. The glass, by the way, is exactly 100 ml.

According to standards, after thawing, a loss of liquid within 5% is allowed. I had a kilogram of fish, and the glass from it was less than 50 ml. Simple mathematics, but pollock from Rybset fit into 5%! I conducted an experiment for review and for myself, to once again verify its quality.

The cut is not weathered or dry. It is immediately obvious that the fish was packaged where it was caught, it was not pumped with moisture-retaining substances and was not specially watered with water. When frying, nothing extra is ever released either.

Pollock is tender, with a pleasant sea scent of iodine, the flesh adheres well to the bones. I cook it whole, in pieces, cut it into fillets, cook it under marinade and roll it into cutlets. In general, the fish is versatile and very tasty. Sweetish, with a pleasant aroma, without bitterness. The whole family loves her.

Today there was no time, so after cleaning it, I baked it in the oven on foil whole with onions. Here is a photo of this dish. Ate with mashed potatoes, with homemade ketchup and pickled cucumber. I didn’t have time to take a photo of the serving) There was a fish for each – it went off with a bang, only the bones were left for our kitty)))

Anyone who likes anything, but I really liked this particular fish, I recommend it Headless pollock from Rybset - buy fish, not water! And how delicious it is.

Comments

Megan92 () 2 weeks ago

Daria () 2 weeks ago

Previously, they poisoned themselves with chemicals like Nemozod, Vermox. The side effects I had were terrible: nausea, stool disturbances, and a sore mouth, as if from dysbacteriosis. Now we are taking TOXIMIN, it is much easier to tolerate, I would even say without any side effects. Good remedy

P.S. Only I’m from the city and couldn’t find it in our pharmacies, so I ordered it online.

Megan92 () 13 days ago

Daria () 12 days ago

Megan92, I already indicated) Here I am attaching it again - TOXIMIN official website

Rita 10 days ago

Isn't this a scam? Why do they sell on the Internet?

Yulek26 (Tver) 10 days ago

Rita, it’s like you fell from the moon. Pharmacies are grabbers and even want to make money from it! And what kind of scam can there be if payment is made after receipt and one package can be received for free? For example, I ordered this TOXIMIN once - the courier brought it to me, I checked everything, looked at it and only then paid. At the post office it’s the same, there is also payment upon receipt. And now everything is sold on the Internet - from clothes and shoes to equipment and furniture.

Rita 10 days ago

I apologize, I didn’t notice the information about cash on delivery at first. Then everything is fine if payment is made upon receipt.

Elena (SPB) 8 days ago

I read the reviews and realized that I had to take it) I’ll go place an order.

Dima () A week ago

I ordered it too. They promised to deliver within a week (), so let's wait

Guest A week ago

How do you determine that you have worms? Do you diagnose yourself and treat yourself? Go to the doctor, get tested, let them prescribe you the right treatment. A whole council has been assembled here, and they are advising without even knowing what!

My daughter showed me the store, she has it in Strogino, but we found it closer to my house, on Babushkinskaya. And as a true fan of seafood delicacies, I became hooked on their assortment.

There is a lot of fish in “Rybset”, and a lot of rare ones, such as Black Sea mullet, horse mackerel (and Crimean, and not Chinese, as is found everywhere, it’s completely different!), salmon, omul, muksun... At the same time, the fish is really sea, not grown on farms, so I fell in love with the store for its environmental friendliness, quality and usefulness. Moreover, it is so clean that it is pleasant to walk in it.

But most often, of course, I take more budget options for the everyday table. The most favorite is Pollock without a head from Rybset.

I haven’t eaten pollock like this since USSR times! Don’t consider me too old, but my childhood and a small part of my youth passed during this era. And I, as someone born in the USSR, very often compare now with then (I think that everyone around my age does this). There are no complaints about the quality of the fish. Of course, it was packed in a vacuum, this has never happened before. But when defrosted, it is very easy to confuse it with chilled fish. The fish is elastic, not dry, with a smooth skin and with all the scales, although there are few of them and they are very tiny, but everything is in place. It’s even nice to iron it, and even more so to clean it!

I specifically defrosted it in a bowl, poured the liquid into a glass - less than half. The glass, by the way, is exactly 100 ml.

According to standards, after thawing, a loss of liquid within 5% is allowed. I had a kilogram of fish, and the glass from it was less than 50 ml. Simple mathematics, but pollock from Rybset fit into 5%! I conducted an experiment for review and for myself, to once again verify its quality.

The cut is not weathered or dry. It is immediately obvious that the fish was packaged where it was caught, it was not pumped with moisture-retaining substances and was not specially watered with water. When frying, nothing extra is ever released either.

Pollock is tender, with a pleasant sea scent of iodine, the flesh adheres well to the bones. I cook it whole, in pieces, cut it into fillets, cook it under marinade and roll it into cutlets. In general, the fish is versatile and very tasty. Sweetish, with a pleasant aroma, without bitterness. The whole family loves her.

Today there was no time, so after cleaning it, I baked it in the oven on foil whole with onions. Here is a photo of this dish. We ate it with mashed potatoes, homemade ketchup and pickled cucumber. I didn’t have time to take a photo of the serving) There was a fish for each – it went off with a bang, only the bones were left for our kitty)))

Anyone who likes anything, but I really liked this particular fish, I recommend it Headless pollock from Rybset - buy fish, not water! And how delicious it is!!!

Pollock is a freshwater fish known for its useful qualities, low cost and wide range of applications in cooking. Its meat has few bones, a lot of vitamins, minerals and valuable microelements. Low-calorie fillet is used in recipes for various diets, diets for nursing mothers and children's menus.

What kind of fish is this and what does it look like?

Pollock belongs to the cod family. The maximum length of a cold-loving individual reaches 91 cm, and its weight is 5 kg. The maximum possible life expectancy is 15 years. Stores sell medium-sized carcasses - about 30 cm long.

Externally, pollock is easy to recognize:

• along three dorsal fins;
• a small mustache on the chin;
• spotty coloration;
• by big eyes.

On store shelves it looks a little different:

• the head is almost always missing on gutted carcasses;
• in the form of prepared fillet without skin and fins.

Pollock meat is white and not bony, low-fat, and consists of 80% water. It is completely hypoallergenic and very gentle.

Where does he live?

Pollock is not a river fish, but a sea fish. Mainly found in the waters of the northern shores of the Pacific Ocean. Cold-loving pollock comfortably develops and reproduces at temperatures from 2 to 9 degrees, preferring to live at a depth of 200-300 m, sometimes migrating 300 meters below.

During the spawning period, pollock swims to the shores in large numbers in shallow water (50-100 m). Pollock spawns off the coast of the Bering Sea from March to September, it swims to the Korean coast from November to March, and in Kamchatka it appears in shallow water in the spring season. Females are able to spawn even at minimal temperatures - down to -1.8 degrees.

Basically, pollock food is planktonic crustaceans. As growth progresses, small specimens of capelin, Asian smelt and even squid become prey for pollock.

Previously, pollock was unfairly treated as a small fish nutritional value, but in comparison with tuna, mackerel, horse mackerel, etc., this species takes first place in terms of catch volume. Residents of Korea, for example, consider pollock a valuable seafood product. Russia has also already assessed pollock, but sells most of its catch to Germany and France.

Compound

Pollock is a low-fat and low-calorie fish. With no carbohydrates and 1% fat, it consists of 16% easily digestible protein.

Cholesterol, which is found in seafood, is regulated by omega-6 and -3 fatty acids. Thanks to them, brain function improves and blood pressure stabilizes. A rich vitamin complex in pollock consists of vitamins A, PP, C, E, B. In addition, the fish is saturated with potassium, phosphorus, iodine, fluorine, iron and other useful compounds for the normal functioning of the human body.

B vitamins take an active part in energy distribution processes, synthesize proteins in muscle tissue, produce necessary hormones and enzymes, and break down fats.

Vitamin C has a beneficial effect on the immune system, digestive and nervous systems and overall health. Its positive effect on metabolism is especially noticeable when regular use boiled pollock. The calorie content of such food will not harm anyone, but beneficial properties will help burn existing fat deposits. It is recommended to include fish in the menu of athletes and people undergoing a rehabilitation period to restore health and strength after various injuries and illnesses.

The presence of iodine and calcium in the fish and minimal bonyness and fat content allow the fillet to be used in baby food from 8 months. Pollock is recommended for pregnant and nursing mothers. In addition, iodine promotes the production of thyroxine.

The benefits of fish are emphasized by fluoride, chromium, cobalt and iron, which enter the body in natural form with food and normalize carbohydrate and lipid metabolism, hemoglobin levels, strengthen tooth enamel and supply cells with oxygen.

Available seafood meat has excellent antioxidant properties and can regulate blood sugar levels. Pollock is a frequent menu item for diabetics and obese patients at various stages.

Benefits and harms

Fish must definitely be included in the diet. And if we are talking about pollock, then the body will receive maximum benefit at minimal cost. Tasty and inexpensive fish is important for a child, for his full development. And adults, with the help of pollock dishes, will be able to maintain their health and slow down the aging process of the body without extra effort and investment. The consumption of pollock is recommended for elderly people for a full life in old age. At the same time, it’s convenient to eat fillet even with dental problems – Boiled pollock pulp is watery and tender, it literally melts in the mouth, without requiring active jaw work.

In the fillet of this fish, vitamin A predominates in greater quantities than is found in cod liver. The benefits of consuming it for the respiratory system are noticeable if you include it in the menu of heavy smokers and all residents of megacities. Just one serving of fish on the menu, and the risk of cardiovascular diseases is minimized, and depressive conditions recede. The value of fish is especially noticeable during periods of heavy physical or psychological stress.

This food is great for students and all students, as it helps improve memory, cognitive functions, and intelligence.

Pollock also reduces the harm from taking potent drugs, helps those who are struggling with serious illnesses, work in hazardous industries, live in regions with unfavorable ecology, recover from binge drinking, or suffer from vitamin deficiency or impaired brain activity.

This fish should definitely be given to children, primarily due to the high concentration of valuable elements in it. Since schoolchildren and teenagers often indulge in unhealthy foods, pollock helps compensate for the damage caused by errors in the menu. Hair and teeth get maximum benefit from it, and skin condition improves. In adolescents during the period of maturation, pollock will become one of the components that support the normal functioning of the sebaceous glands.

If this seafood is consumed on a regular basis by an expectant mother or a pregnant woman, a healthy pregnancy is guaranteed. The presence of natural antidepressants and vitamin E in pollock is important for the successful development of the fetal nervous system.

It is impossible to gain extra pounds on this food while pregnant. This is a good natural nutrition for the body for healthy teeth, beautiful hair and nails. Seafood is the leader in its saturation with iodine and selenium, which are so beneficial for the expectant mother and the baby developing in her body.

In addition, this type of fish is easily digestible and is well accepted even during toxicosis, without contributing to intestinal bloating and problems with the digestive and excretory systems.

Many people are interested in whether pollock can be consumed while breastfeeding. Need to! This seafood is perfect for inclusion in the menu during the breastfeeding period, since many dietary, but tasty dishes can be prepared from lean fish.

Pollock is great baked whole, in steamed cutlets, in fish soup and casseroles with vegetables. In the first month after childbirth, it is advisable to cook pollock in a double boiler without vegetable oil, gravy and dressings, with a minimum amount of herbs and spices.

You can pamper yourself with this fish regularly without worrying about gaining excess weight or causing allergies in your baby. Pollock is recommended to be included in the diet after childbirth and given to infants from seven months. This is a safe complementary food for children's stomachs at the beginning of their introduction to the world of adult food. Cooking this fish for two, for mother and baby, is convenient and healthy. Tender steamed meatballs are well received by the baby’s gastrointestinal tract and help the mother’s digestive system to improve its functioning after childbirth during the period of recovery of the body.

It is allowed to introduce pollock (like any product) into the menu of a nursing mother or baby 1-2 times a week. Next, you need to build on the body’s reaction to seafood. Usually it is perceived well by everyone without exception.

Pollock will replenish iodine deficiency and saturate the body with calcium, iron, potassium, magnesium, vitamins and fatty acids. Blood pressure and hematopoiesis will return to normal from such replenishment. And the high protein content will become the basis for the proper development of the child. By receiving it through mother's milk, the baby will be provided with the necessary substances for good health.

You can get benefits not only from pollock meat, but also from its caviar and liver. During breastfeeding, pollock caviar, rich in iron, is recommended to increase hemoglobin levels, since anemia is a common consequence of childbirth.

It will also prevent teeth from deteriorating and bones from becoming brittle; it will replenish the deficiency of important substances in the body of a woman who has recently given birth. The recovery process will be faster and easier.

The benefits of pollock liver, which improves appearance skin, the moral state of the young mother.

Cod fish fiber contains quite a lot of salt. And salt in excessive quantities is harmful to the health of a nursing woman and her newborn baby. There is also a possible risk of pollock poisoning:

• due to violation of fish keeping conditions and poor feeding;
• incorrect conditions for transportation of seafood and their subsequent storage;
• mistakes made when cutting and preparing fish.

It is recommended to purchase frozen pollock in hermetically sealed packaging, with the dates of production and storage of the product indicated. It is better not to purchase promotional pollock - often supermarkets try to sell stale goods faster this way.

Calorie content

Dishes from sea lean fish can be served for breakfast, lunch, and dinner. This universal product is digestible at any time of the day due to its structure and low fat content.

Pollock is ideal as a snack before physical activity or intense mental work. During training camps, student sessions, and school exams, you should try to include stewed or steamed fish caught in ocean waters in your menu. Moreover, tender meat is prepared simply and quickly. To prevent the dish from turning out bland and tasteless, it is often supplemented with vegetables, sour cream and seasonings.

During the diet period, it is better to cook a portion of fish in the oven, wrapped in foil, without burdening it with fats and sauces. The calorie content of the dish will be only 77 kcal.

There will be a little more calories in 100 grams boiled fish. By boiling a piece of fish in slightly salted water, the body will receive 79 kcal. To improve the taste of boiled seafood, it is worth adding at the cooking stage bay leaf and a couple of black peppercorns.

Pollock fillet is considered the lowest in calories - 72 calories per 100 g. Such a dietary dish can be supplemented with a side dish of boiled potatoes or rice. You can replace boiling in water by steaming. 80 calories from this method is an equivalent variety of diet menu.

Fried pollock is the most tasty option preparations. It takes about 20 minutes to prepare, the calories in the flour breading are about 130 per 100 g. The batter will add another 15 kcal, and the cutlets in oil will add up to 150 kcal. Although batter and batter are different. If it is an egg with mayonnaise and butter, 100 g of food will yield at least 260 kcal.

If you use regular stewed pollock, the number of calories consumed per 100 g of weight will not exceed 76, but in the “company” of all kinds of fillings and spices, this figure can increase sharply. Sea fish baked in an egg will yield 83 kcal, in contrast to a similar baked piece, which will yield 77 kcal. While the calorie content of sea pollock stewed with vegetables will be only 50 kcal. This type of fish is most often stewed with onions, carrots and herbs. With this cooking method, the lowest calorie content of the already low-fat pollock is achieved.

The excellent taste and tenderness of pollock fillet can be achieved by baking it in the oven - this is 102 calories with an incredible taste and juiciness of the seafood. Moreover, fish baked in the oven retains most of its valuable properties.

How to select and store?

To prepare a tasty pollock dish, you need fresh and high-quality fish. Choosing it is a simple science that you need to learn for your own benefit. The choice is made according to several criteria.

• In fact, all pollock on sale is presented in the form of cut frozen fillets. As a rule, fresh pollock cannot be found in stores. According to modern technology for preparing it for sale, it is supposed to be frozen in an ice glaze. This is necessary to protect the seafood from drying out. At the same time, there is a GOST for the mass of ice crust on fish. It should not be more than 4% of the weight of the fish. Determining compliance with the standard is simple - defrost the fish and weigh it without ice and water.
• Pollock is caught in the waters of the North Pacific Ocean and its only possible suppliers are Russia, Japan and China. Japanese pollock is not found on the domestic market. Therefore, there is a choice between Chinese and Russian pollock. According to experts, products Russian production more environmentally friendly. The most important feature of domestically produced pollock is the length of the carcass. It is never less than 20 cm, because catching young animals is prohibited by law.
• Pollock has meat white without pink tint or yellowness or spots. When purchasing fillets, it is important to pay great attention to this.

• Fish that has been stored in violation of the temperature regime always reveals itself as a sharp unpleasant smell. The fresh product has a barely noticeable sweetish aroma.
• Storing pollock at temperatures above -18 degrees is unacceptable. When looking at fish in the supermarket, you should take into account the temperature on the sensor in the refrigerator compartment.
• For some unscrupulous sellers, it is the norm to pass off pangasius or tilapia as pollock. These are low-grade fish species that live on the ocean floor and feed on waste and contain a lot of harmful substances. If there are any doubts about the quality and origin of the fish, you need to ask the seller for the appropriate certificate and clarify whether the product complies with GOST and all existing standards.
• If the fish is packaged, then the composition must be indicated on the package. Ideally, it is exclusively fish and water. Occasionally there is the inscription E452 (polyphosphate) - an additive for better moisture retention on the surface and inside. This leads to an increase in fillet weight due to frozen ice. In Europe it is prohibited to add polyphosphate, but in itself it is not dangerous.

Application

Pollock is known not only as a frozen fillet from fish counters. This also includes salted caviar, liver rich in retinol, dried and smoked products, as well as the famous semi-finished product surimi, from which the so-called “crab” meat is prepared.

In fact, loved by many crab sticks- nothing more than processed pollock, not natural crabs. The still tender pollock meat is a popular raw material for making cutlets, “quick” soups, minced meat and many dishes from the fast food menu.

Feed flour is produced from the fillet, and the liver and caviar are preserved and used for many cold appetizers and hot dishes. The product itself does not have a distinct taste. You can shade it with other products that go well with pollock.

Cooking recipes

Korean "He" from pollock

Spicy snack of fish and carrots for fans of Korean cuisine. It’s easy to prepare, marinate in the refrigerator. For greater aroma, it is allowed to add strong-smelling herbs to the dish: lovage, cilantro, basil, etc. The spiciness is regulated by decreasing or increasing the amount of pepper.

Ingredients:

• 200 g prepared fillet;
• 2 carrots;
• 1⁄2 onion;
• 2 cloves garlic;
• 4 tbsp. l. 9% vinegar;
• 2 tbsp. l. vegetable oil;
• 1⁄2 tsp. ground chili;
• coriander (on the tip of a knife);
• 1⁄2 tsp. Sahara.

Preparation.

• Cut the pollock into medium-wide strips, pour in half a portion of vinegar, stir to soak on all sides, and put in the refrigerator to steep for half an hour.
• At this time, chop the carrots on a special grater for preparing Korean snacks. Cut the onion into half rings, chop the garlic. Transfer the vegetables to a plastic or glass bowl, pour in the remaining 2 tbsp. l. 9% vinegar, oil, add sugar, coriander and finely ground pepper. Mix everything well.
• Squeeze the fish with your hands and add to the onions and carrots, mix everything again. Cover the dish and marinate for 24 hours in the cold.

Lenten cutlets

To prepare this dietary dish It is beneficial to combine pollock with other types of fish. It is advisable to cook the cutlets in the oven, over steam or in a slow cooker, without using any fats or dressings.

Ingredients:

• 450 g lean fish;
• green parsley;
• 2 tbsp. l. soy sauce;

Preparation.

• Prepare the fish: defrost, rinse, and separate the fillet from the bones. Pass it through a meat grinder or beat in a blender.
• Peel the onion and grind in a blender. Chop the parsley. Add all this to the minced fish and mix it.
• Pour in soy sauce, mix again. Form into cutlets and place on a baking sheet or in a steamer. Cook for no more than 20 minutes.

Pollock with wild garlic in tomato

Ingredients:

• 550 g fillet;
• a couple of cloves of garlic;
• carrot;
• 2 tbsp. l. tomato paste;
• 1 tbsp. l. paprika;
• 1 tbsp. l. dried wild garlic;
• 2 laurel leaves;
• 4 peas of allspice;
• salt.

The fish will be tastier if it is pre-fried, but... dietary option You shouldn't do this. It is better to steam pollock and then heat it with tomatoes and vegetables.

• Cut the fish into pieces, add salt and pepper to your taste. Dip the pieces in flour, fry them in oil on both sides.
• At the same time, cut the vegetables. Onions - in half rings, carrots - on a fine grater, garlic - as you please. Fry them until cooked, add tomato paste, sprinkle with paprika, pepper and salt.
• Place the finished fish with the vegetables. Add 2 bay leaves and allspice peas. Add some water. Sprinkle pollock with wild garlic. Simmer for 15 minutes with the lid closed.

Pollock fritters

This dish will perfectly diversify the diet with benefits for the body, especially for those who for some reason do not eat meat products. Preparing fish fritters is simple and quite quick, and they taste tender and light, despite the fact that they are fried in oil.

Ingredients:

• 0.5 kg pollock fillet;
• bulb;
• chicken egg;
• 3 tbsp. l. any flour;
• salt;
• pepper;
• 2 tbsp. l. cream;
• vegetable oil.

Preparation.

• Prepare products according to the list. Defrost the fish, drain the water, squeeze out the fillets.
• Cut the fillet into small pieces, place in a blender, and beat the minced meat.
• Transfer it to a deep container, add the egg, the required amount of flour, salt and pepper to taste, add a little cream (optional - 1 tbsp mayonnaise). Mix the minced meat until smooth.
• Heat oil in a frying pan, add one heaped tablespoon at a time minced fish and fry the fish pancakes on both sides until a golden brown crust forms - a sign that the dish is ready.

Casserole with pollock and potatoes

The recipe can take pride of place in the collection of skillful housewives. Prepared from products available to everyone. A hearty and unpretentious dish.

Ingredients:

• 650 g pollock;
• 0.5 kg of potato tubers;
• 250 g carrots;
• 200 g onion;
• 60-70 g vegetable oil;
• 200 g sour cream (15%);
• salt;
• pepper.

Preparation.

• Pour oil into a saucepan and heat it. Place onion cut into half rings. Fry it until softened over medium heat.
• Add coarsely grated carrots to the onion and fry the vegetables for 2 minutes, then reduce the heat and simmer until almost done. Add salt.
• Trim the tail of the carcasses and remove the fins. Gut it, not forgetting to remove the black film. Cut into fillets without removing the skin.
• Cut the finished fillet into 2-3 cm pieces. Add a little salt and mix.
• Peel the potato tubers and cut into thin slices.
• Grease the baking dish vegetable oil. Lay out the potato mugs, lightly sprinkling salt on the next layer.
• Place fillet pieces on the potato layer. Sprinkle with salt and pepper to taste.
• Now it’s your turn to lay out a layer of onions and carrots.
• Coat the top of the casserole with sour cream.
• Seal the mold on top with foil and place on the middle level in an oven preheated to 200 degrees. After half an hour, slightly open the foil and determine how ready the potatoes are by piercing a piece with a fork or knife. If the root vegetable is damp, continue baking for another 10 minutes without foil until the sour cream browns.

Soup with tender fish meatballs

The following ingredients will be needed for the meatballs:

• 0.5 kg pollock;
• egg;
• 5 tbsp. l. bread crumbs;
• salt;
• pepper;
• green onion;
• 30 g butter.

Soup ingredients:

• 4 potatoes;
• carrot;
• 2 liters of water;
• 150 g green peas;
• 1 tomato;
• 1⁄2 bunch of wild garlic;
• 1 bunch of basil;
• salt;
• pepper;
• sour cream.

Preparation.

• Separate the pollock fillet from the bones and remove the skin. Grind pollock in a meat grinder (blender), beat in an egg, add bread crumbs, salt and add pepper. Stir.
• Make a light fish broth from the bones.
• Add frozen grated meat to the minced meat butter and finely chopped green onions. Mix.
• Form meatballs from minced fish with additives and put them in the refrigerator for a while.
• Strain the finished broth from the bones.
• Add chopped potatoes and carrots.
• After 10 minutes, add it there green peas and wild garlic. Cook the soup for 10 minutes.
• Grind a large tomato, separate the skin and discard.
• Remove the meatballs from the refrigerator and boil them in the soup along with the tomato. Salt it to taste and sprinkle a little pepper.
• After 10 minutes, add chopped fresh herbs. Turn off the heat and leave the soup covered for 20 minutes. Serve with sour cream.

Snack fish salad

Canned pollock liver is delicate in consistency and goes perfectly with fresh vegetables and a boiled egg. To prepare such a snack, you need to pre-cool the liver.

Ingredients:

• 1⁄2 cans of canned pollock liver;
• 2-4 tomatoes;
• 2 green cucumbers;
• onion (white);
• olive oil;
• boiled egg;
• fine salt.

Preparation.

• First make the cuts. Peel the white onion and chop it.
• Cut the cucumbers into thin bars.
• Grate the egg.
• Cut the tomatoes into thin “boats”.
• Spoon the cooled liver into the salad. It is impossible to cut the product due to its delicate consistency.
• Distribute the salad among portioned salad bowls.
• Sprinkle with grated egg white or yolk. Season with salt and oil before serving.

Pollock in spicy sauce

Ingredients:

• 450 g pollock;
• 50 g mayonnaise (olive);
• 100 g sour cream;
• 5 g crushed garlic;
• pepper;
• salt;
• seasoning for fish dishes;
• dill (bunch);
• 1 tbsp. l. olive oil;
• lemon.

Preparation.

• Cut the fish fillet into portions, add salt, pepper and season.
• Heat a frying pan with a little olive oil. Fry the fish until half cooked on both sides.
• Mix mayonnaise and sour cream, chopped garlic and chopped dill, add a little salt. Pour this mixture over the fish in the frying pan, reduce heat, and stir the fish with the sauce. Simmer covered for 15 minutes.
• Sprinkle with lemon juice.

There are a lot of options for preparing salads and appetizers, main and first courses based on pollock. They can be altered to suit your taste, adding something of your own to the recipe, seasoning with your favorite spices and herbs. This is a very suitable fish for culinary experiments. The lean pulp absorbs all sauces and retains its benefits in any cooking method.

How to cook pollock tomato sauce, watch in the next video.

Pollock without head, fresh frozen, size range 25+ cm.

Unit net weight: 12 kg (minimum order)

Pollock is a bottom-dwelling pelagic cold-loving fish of the cod family, genus Pollock (theragra). The most common cod fish in the North Pacific Ocean. It is one of the main commercial fish in Russia.

Pollock contains vitamin PP, phosphorus, potassium, sulfur, iodine, fluorine, cobalt. Pollock liver contains a large amount of vitamin A, there is more of it than in cod liver. Therefore, pollock liver must be consumed by people who want to preserve their teeth, gums, hair, nails and skin. Vitamin A strengthens the respiratory system, so pollock liver can be recommended for smokers. Pollock liver will also help recovery after a serious illness.

Pollock is a real storehouse of protein and iodine, which are very easily absorbed by our bodies. Pollock is very useful for children, especially in the first years of their life; for the growing body of children it is a truly irreplaceable product; of course, it must be prepared for children by either steaming or boiling. Pollock is delicious in any form. It is very important that pregnant women, as well as nursing mothers, include pollock dishes in their diet. Protein and iodine are so important for the body, especially during the period of its growth or changes associated with pregnancy. After all, iodine is found in very rare foods, and pollock contains it.

Compared to other seafood, the price of pollock is quite low, and its nutritional properties are in no way inferior to expensive varieties of fish. Pollock, like all cod, belongs to dietary products, it is useful for all people, both young and old, to eat it, especially those living in regions where there is a lack of iodine in water and food.

You can cook a lot of things from pollock delicious dishes. For example, stewed pollock. To prepare it, we will need about one kilogram of pollock fillet, also half a kilogram onions and half a kilo of carrots. Pour fifty grams of vegetable oil into a pan with a thick bottom, cut the fish fillet into pieces of about five centimeters, and add to the pan, add onion, cut into half rings and carrots, cut into strips, add salt and pepper to taste. Place the pan on low heat, cover with a lid and simmer for three hours, stirring occasionally. Ready dish It will become a real decoration of any table, it can be eaten not only by adults, but also by children, as well as by those who are on a diet, because all the products were prepared by stewing, we did not fry anything. Goes perfect with this dish boiled rice and bon appetit.