PACIFIC POLLOCK

Pollock

There is nothing worse than boring food, period. Of all the different kinds of fish on the market, perhaps the most versatile is Pacific Pollock. This particular species of fish is not only a perfect component in a wide variety of recipes, but furthermore it is a very abundant species, meaning it is more available than many other species of fish.

In Alaska, there is no other species of seafood that is as abundant as the Pacific Pollock. Although this preponderance of Pollock may lead some people to believe that it is being indiscriminately and senselessly harvested-to the detriment of the species population and the Alaskan marine ecosystems as a whole-the reality is that there are very strict controls in place concerning Pollock catches (as is the case with virtually all of the seafood species harvested in Alaskan waters), these being stringent and environmentally sound enough to meet the standards of the Marine Stewardship Council.

Beyond the ecological concerns, however, and getting back to the original issue of versatility in the kitchen, no species of fish has the Pacific pollock beat. It is simply magnificent in any way imaginable, whether baked, broiled, deep fried, pan fried, sautéed, or grilled. The mild flavor and relatively delicate texture-the flesh flakes remarkably easily, which is a big part of its appeal-are a chef’s dream come true. Pollock is one of the most common species to make fish sticks and other battered fish products out of, further attesting to its incredibly versatility and usefulness in the kitchen, which is why this fish variety is all the rave in kitchens all around the world.