Pollack Fillet

Description

Pollack belong to the cod family and are closely related to cod. However, their elongated body is much more elegant. The pollack has a pearl gray coloration with an almost white belly and a dark back and a black mouth - even inside (!) - which is why it used to be called "Köhler". Its pronounced lower jaw is very characteristic. Pollack prefer to live in groups called "schools". They often cavort together with the closely related saithe and prefer colder to temperate waters. The pollack is a predator that feeds mainly on herring and sprats and sometimes pursues its prey over long distances. The juveniles prefer to eat the fish eggs of other species. Pollack grow up to 70 centimeters long. However, there are also exceptional specimens that reach a length of up to 130 centimeters. With a maximum of 25 years, pollack reach a relatively old age.

Occurrence

The main habitat of the pollack is the North Atlantic. There it swims off Iceland, Norway and in the North Sea and can also be found around Great Britain.

Season

In principle, pollack is available all year round. However, the main fishing season is between October and February.

Taste

Pollack is one of the most popular food fish in Germany. Its firm flesh is characterized by a very strong and spicy taste.

Preparation

The flesh of the pollack is particularly suitable for the preparation of fish cakes. It also makes a good crispy fried fish or in fish fingers. Pollack fillets can be cooked excellently in the oven, preferably on a "base" of vegetables or potatoes. And because the meat is so firm, it is even suitable for grilling. Best in a bacon coat as a "non-stick cover", whose additional, strong flavor note the pollack can tolerate well.

Latin name pollack:  Pollachius virens

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