Wholey Wild Alaskan Pollock is delicious, healthy, and is the most abundant certified-sustainable wild fish on the planet. This fish is a member of the cod family, with a similar flavor, texture, and appearance.
Alaskan Pollock has a creamy tan color, mild, and delicate taste with white flesh, large flakes, a slightly coarse texture and a low oil content. It has a similar but somewhat milder flavor as haddock or cod. Due to its mild flavor and inexpensive price Pollock is a very versatile option for restaurants and is also commonly used to make Surimi.
Wholey Seafood offers frozen, skinless/boneless fillets in excellent condition. Our Pollock fillet products are individually quick frozen (IQF). The seasonality varies around October through March. It is wild caught, using the otter trawling method. There are a variety of cooking methods for Pollock fillets: baking, broiling, frying, steaming, or sautéing.
FLAKY FISH AND SLAW
- 1 bag Wholey Pollock Fillets, thawed
- 2 cups Seasoned Bread Crumbs
- 3 tbsp. melted Butter
- ½ small Red Cabbage, shredded
- ½ med. White Cabbage, shredded
- 1 large Onion, grated
- 2 Celery Stalks, shredded
- 3 med Carrots, shredded
- Fresh Parsley and Chives, chopped
- 1 cup Salad Dressing, mayonnaise style
- 2 tbsp. Sugar (or to taste)
- 1 tbsp. Dijon Mustard
- ½ cup Red Wine Vinegar
- 1 tbsp. Oil
- Salt and Pepper to taste
Combine slaw mix in a large bowl and toss until mixed. In a separate bowl, whisk all dressing ingredients well and pour over slaw mix. Allow to set while you bake the fish. Thaw and rinse fillets. Pat dry. Dip in melted butter and then in bread crumbs. Bake at 350 F for approximately 20 minutes or until fish flakes easily with a fork. Serve on a bed of lettuce with servings of slaw and potato chips.
BAKE: Thaw and rinse fillets. Pat dry. Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 10-12 minutes, or until fish flakes easily with a fork.
BROIL: Thaw and rinse fillets. Pat Dry. Preheat broiler pan. Season fish with salt, pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork.
FRY: Thaw and rinse fillet. Pat dry. Heat oil to 350 F. Dip fillets in flour or cornmeal. Fry until golden brown, approximately 1-3 minutes per side.
MICROWAVE: Thaw and rinse fillets. Pat dry. Microwave fish for 4 minutes on high power for each fillet. Cooking time may vary depending on model of microwave.