Is it possible to eat pollock raw. Pollock is used by smart and beautiful

In some countries, fish forms the basis of the diet, which is not surprising: this product is not only tasty, but also very healthy. Many are interested in what kind of fish - pollock, its benefits and harm to human health.

Composition and calories

The composition of the fish surprises with its diversity: it contains macro- and microelements, fatty acids, an impressive amount of various vitamins.

Macronutrients: calcium, magnesium, phosphorus, sodium, chlorine, sulfur, potassium.

Trace elements: zinc, iron, copper, chromium, iodine, fluorine, molybdenum, nickel, cobalt.

Acids:

1. Polyunsaturated (arachidonic, omega-3, linoleic).
2. Saturated (stearic, myristic, palmitic).
3. Monounsaturated (oleic, palmitoleic).

Vitamins:

• A (retinol);
• PP (nicotinic acid);
• B1 (thiamine);
• B2 (riboflavin);
• B6 (pyridoxine);
• AT 9 ();
• FROM ().

Among marine fish, pollock occupies a leading position in terms of the amount of selenium, iodine, and protein.

The nutritional value:

• fats - 0.9 g;
• proteins - 15.9 g;
• cholesterol - 50 mg;
• ash - 1.3 g;
• water - 81.9 g.

Pollock is characterized by a low calorie content: 100 grams contain only 72 kilocalories, so you can eat tasty and satisfying, but without the risk of gaining excess weight. If the fish is boiled, then the calorie content will increase slightly - up to 78 kilocalories, and if the fish is no longer dietary, it will contain at least 120 kilocalories.

What is useful pollock

Pollock is found in the Pacific and Atlantic Oceans, feeding on plankton, squid and small crustaceans. Fish in very rare cases grows more than 45 centimeters, the weight of an adult, on average, ranges from 250 to 500 grams.

The benefits or harms of pollock are due to the rich composition, which contains vitamins, minerals, fatty acids. Eating this fish, you can quickly put in order dull hair and brittle nails, eliminate skin peeling.

If you pour cooked fish with lemon juice or soy sauce, season with herbs, then it will not seem fresh.

How to choose

Harm from eating fish may be due to violation of the terms or conditions of storage. When buying fish, you need to take into account the following factors:

1. Ice crust. It is not possible to find fresh pollock in the store. Only frozen fillets are sold. The modern technology of preparing fish for sale involves covering carcasses with ice glaze, which normally should not exceed 4% of pollock weight. It is possible to determine whether the ice crust is normal only by defrosting the fish and weighing it without ice.
2. Color. Fillets of excellent quality are pure white, free from spots and streaks of yellowish or pink color.
3. Smell. Pollock is distinguished by a slightly perceptible sweetish smell. If stored improperly, the fish begins to smell strongly and unpleasantly.
4. The conditions under which the fish was stored. In the supermarket, the refrigerator sensor shows the storage temperature of the fish. It should be no higher than -18 ° C.
5. Manufacturer. Producing countries can only be Russia, Japan and China. This is due to the fact that pollock lives in the north Pacific Ocean. For obvious reasons, it is impossible to find a Japanese product on the Russian market, there are fish of Chinese and domestic production. Russian products should be preferred: they are environmentally friendly. The main sign of the manufacturer of the Russian Federation is the length of carcasses more than 20 centimeters, since it is forbidden to catch young animals.
6. Is there a product certificate? Due to the external resemblance, pollock is sometimes issued and. Such a fish lives near the bottom and feeds on garbage, it can accumulate a lot of toxic substances. If the products sold are in doubt, the seller can be required to provide a certificate (certificate) of quality.
7. The composition indicated on the package. The ideal composition, which can be indicated on the package, consists of only two elements: fish, water. In some cases, you can see E 452 (polyphosphate). Such an additive ensures the retention of moisture inside and outside the carcasses. Polyphosphate is banned in Europe, but it is not dangerous.

Comparing the benefits and harms of pollock, we can conclude that positive properties prevail. Availability, low price, combined with a beneficial effect on human health, make this fish an indispensable product.

Pollock- a fish from the cod family, characterized by a rich composition and low price. Today, its meat is actively eaten, like caviar and liver.

pollock composition

Pollock occupies a leading position among other fish in terms of protein, selenium and iodine content. Fatty acids reduce the level of "bad" cholesterol, stimulate metabolic processes in the body and normalize blood pressure. High-quality protein improves the functioning of the brain and digestive system.

Iodine increases the function of the thyroid gland and is the prevention of diseases of this organ. Selenium neutralizes the activity of harmful substances that have entered the body.

Pollock caviar is often eaten, the benefits of which are beneficial effects on the functioning of nerve cells and the entire central nervous system, and due to the ability to improve the absorption of iron, caviar can be used as an anemia prevention.

In addition, it removes excess fluid from the body and strengthens the bones, skeleton, cartilage and teeth, so it must be present in the diet of the elderly.

But in caviar there is no iodine and chromium - trace elements that are rich in fish liver. A valuable product improves eyesight, has a beneficial effect on the condition of hair, epidermis and nails. The liver is often present in the complex therapy of diseases. circulatory system, heart and blood vessels.

It acts as an excellent regulator of metabolism, and is also involved in the metabolism of carbohydrates and fats. It successfully treats eczema and psoriasis and helps to cope with urinary, viral and fungal infections.

fish for weight loss

Pollock is useful for people with obesity. The calorie content of meat is low - 72 kcal per 100 g. But this is not the most important thing, the main thing is that the protein in its composition is almost 100% absorbed by the body, stimulating the work of the stomach and intestinal motility.

Pollock on a diet is recommended to be consumed boiled, stewed or steamed, for example, in the form of cutlets. With any of these processing methods, the energy value of the product does not increase and the dietary properties remain unchanged.

Boiled brown rice and vegetables flavored with various seasonings are an ideal side dish for fish. Pollock is advised to be eaten by doctors for people with a weakened immune system after an illness or surgery.

Pollock for children

Pollock is useful for a child for the same reasons as for adults, because the body of a little man grows and needs trace elements, vitamins and nutrients.

Many types of fish provoke allergies in infants, so they can be used for food no earlier than 2–3 years, which cannot be said about pollock, whose meat is low allergenic and can be used as complementary foods from 7 months. Pollock can be served to children in the form of soup, steam cutlets, stewed with vegetables and gravy.

Like any food, the meat of this fish can cause allergies and individual intolerances, which is rare. And the main harm of pollock lies in a large amount of salt, so it should be carefully eaten by hypertensive patients.

How to choose

Harm from eating fish may be due to violation of the terms or conditions of storage. When buying fish, it is necessary to take into account the following factors: Ice crust. It is not possible to find fresh pollock in the store.

Only frozen fillets are sold. The modern technology of preparing fish for sale involves covering carcasses with ice glaze, which normally should not exceed 4% of pollock weight.

It is possible to determine whether the ice crust is normal only by defrosting the fish and weighing it without ice. Color. Fillets of excellent quality are pure white, free from spots and streaks of yellowish or pink color.

Smell. Pollock is distinguished by a slightly perceptible sweetish smell. If stored improperly, the fish begins to smell strongly and unpleasantly. The conditions under which the fish was stored. In the supermarket, the refrigerator sensor shows the storage temperature of the fish. It should be no higher than -18 ° C.

Manufacturer. Producing countries can only be Russia, Japan and China. This is due to the fact that pollock lives in the north of the Pacific Ocean. For obvious reasons, it is impossible to find a Japanese product on the Russian market, there are fish of Chinese and domestic production.

Russian products should be preferred: they are environmentally friendly. The main sign of the manufacturer of the Russian Federation is the length of carcasses more than 20 centimeters, since it is forbidden to catch young animals. Is there a product certificate? Because of the resemblance to pollock, tilapia and pangasius are sometimes given out.

Such a fish lives near the bottom and feeds on garbage, it can accumulate a lot of toxic substances. If the products sold are in doubt, the seller can be required to provide a certificate (certificate) of quality. The composition indicated on the package.

The ideal composition, which can be indicated on the package, consists of only two elements: fish, water. In some cases, you can see E 452 (polyphosphate). Such an additive ensures the retention of moisture inside and outside the carcasses. Polyphosphate is banned in Europe, but it is not dangerous.

Comparing the benefits and harms of pollock, we can conclude that the positive properties prevail. Availability, low price, combined with a beneficial effect on human health, make this fish an indispensable product.

The best pollock recipes

You can learn how to cook pollock deliciously using 11 original recipes. This fish is good for health, it has few bones, so not only adults, but also children will like dishes from it.

it universal recipe, according to which you can cook sea and river fish.

For cooking you will need:

• pollock 1.5 kg;
• 4 tbsp. l. soy sauce;
• lemon juice 2 tbsp. l.;
• a mixture of peppers;
• 5 g salt;
• flour 160 g;
• 100 ml vegetable oil.

Step by step description:

1. After cleaning the fish, cut it into small pieces.
2. Pour soy sauce and juice of half a lemon, salt and pepper, mix, refrigerate for 5 hours.
3. Heat vegetable oil in a frying pan.
4. Dip fish pieces in flour. Roast until done, about 7-9 minutes. Turn over to the second side, cover with a lid.
5. Put the finished pollock on napkins to absorb excess fat.

That's why simple recipe fried pollock in a pan turns out fragrant, golden on the outside and juicy inside.

Recipe for stewing in sour cream sauce

Pollock with sour cream goes well with any side dish, it is easy to cook.

Required Ingredients:

• pollock 1200 g;
• 120 g flour;
• onion 1 pc.;
• salt;
• 100 ml vegetable oil;
• sour cream 100 g;
• 250 ml of water.

Step by step description:

1. Wash and clean pollock, divide into pieces.
2. Dip in flour and fry in a skillet.
3. Finely chop the onion, fry it with two handfuls of flour in oil.
4. Add sour cream to the skillet.
5. Pour onion 1 tbsp. hot water and simmer for 10 minutes.
6. Put fried pollock in the prepared sauce.
7. Simmer for 7 minutes with the lid closed.

Delicious sour cream sauce- a wonderful gravy, and the fish in the sauce is very tender and juicy.

Delicious fish cakes

This recipe is remarkable in that pollock cutlets come out really tasty. The fish fillet is chopped with a knife to preserve the juiciness of the minced meat.

Products:

• pollock fillet 1000 g;
• 200 g white loaf;
• large onion 1 pc.;
• 1 egg;
• salt 20 g;
• 50 g semolina;
• olive oil;
• milk 50 ml;
• dry parsley 5 g;
• ground pepper 2 g.

Step by step description:

1. Prepare minced meat from boneless fillet - cut it into small pieces.
2. Cut off the crusts from the bread, and soak it in milk, add semolina to it.
3. Finely chop the onion.
4. Add the egg, onion and swollen bread to the minced fish.
5. Salt and pepper, add dry parsley.
6. Knead the minced meat with wet hands until smooth, form cutlets.
7. Heat a frying pan, pour oil into it, and fry the cutlets on both sides over medium heat until golden brown.
8. When you turn the cutlets on the second side, do not forget to cover the pan with a lid and reduce the heat.

Delicious fish cakes are ready!

This recipe is easy to follow, and the result always exceeds all expectations.

Products:

• pollock 1 kg;
• 3 bows;
• 4 carrots;
• salt and pepper;
• 2 tsp white wine or apple cider vinegar;
• 450 g of tomato sauce;
• 100 ml of water;
• frying oil.

Cooking:

1. Clean the fish, wash, cut into pieces.
2. Onion cut into half rings.
3. Grate the carrot.
4. Fry the onion until golden brown, add a pinch of black ground pepper.
5. Throw a carrot to the onion, simmer until tender, salt and pepper to taste.
6. Add tomato sauce to the vegetables in the pan, simmer for 2 minutes.
7. Add 150 ml of water and vinegar or wine to the tomato dressing in a pan, simmer for 3 minutes.
8. Salt the fish, put in the prepared tomato sauce in a pan. Cover with a lid and simmer over low heat until tender.

Pollock marinated with tomato and vegetables goes well with a side dish of boiled potatoes.

In a slow cooker

Amazingly tasty fish on a vegetable pillow, under a creamy sour cream sauce, is obtained in a slow cooker.

Products:

• pollock 2 carcasses;
• 2 bows;
• 1 carrot;
• 100 g sour cream;
• 150 ml cream;
• salt;
• seasoning for fish;
• vegetable oil.

Cooking:

1. Clean pollock and cut into pieces.
2. Salt the fish and sprinkle with seasoning.
3. Chop the onion and grate the carrot.
4. Pour oil into the multicooker bowl. Put onions and carrots.
5. Close the lid of the multicooker, set the mode "Bake" or "Multi-cook" (125-135 ° C) for 40 minutes.
6. Prepare sour cream filling, mix sour cream, cream and a pinch of salt.
7. Stir vegetables in a slow cooker. 20 minutes after the start of the stew, put the pieces of fish in the multicooker bowl on the vegetable pillow.
8. Pour the fish in a slow cooker with a creamy-sour cream mixture. Close the lid and cook until the end of the program.

Serve with buckwheat or mashed potatoes.

Bake fish with tomatoes and cheese

To cook pollock in the oven, you will need big leaf for baking. It can be lined with foil.

Products:

• pollock 1600 g;
• 200 g of cheese;
• sour cream 200 g;
• 2 bows;
• garlic 3 teeth;
• 5 tomato;
• dill 1 bunch;
• salt 10 g;
• seasoning for fish 5 g.

Step by step description:

1. Clean the fish, wash, and cut into portions.
2. Onion cut into half rings.
3. Prepare sour cream dressing by adding minced garlic, dill and salt to sour cream.
4. Place the onion in the bottom of the baking dish and the fish on top. Lubricate the pieces of pollock with sour cream with garlic and herbs.
5. Put the mugs of tomatoes on top of the fish, sprinkle with grated cheese, and brush with sour cream.
6. Place in preheated oven, bake for about 45 minutes at 200°C.

Delicious pollock baked with cheese is ready!

Pollock whole in the oven in foil

Fish cooked according to this recipe is tender and tasty. Its preparation takes little time.

Products:

• pollock 1000 g;
• 10 g of salt;
• black ground pepper 2 g;
• 3 art. l. vegetable oil;
• lemon juice 3 tbsp. l.;
• 1 st. l. tomato paste;
• mayonnaise 1 tbsp. l.

Step by step description:

1. Clean and wash the fish, rub it with salt and pepper.
2. Combine for the sauce: tomato paste, mayonnaise, lemon juice and vegetable oil (can be olive), a pinch of salt. Stir until smooth.
3. Cover a baking sheet with foil, grease with oil, lay out the fish, and pour the sauce on top.
4. Cover the top of the baking sheet tightly with foil.
5. Bake the fish at 200°C for about 40 minutes.

The finished dish turns out to be a juicy orange color.

Fish cooked according to this recipe is like a restaurant delicacy. It has a slightly lemon flavor and a delicate texture.

Products:

• pollock fillet 1000 g;
• 100 g lemon juice;
• pomegranate sauce 4 tbsp. l.

For batter:

• eggs 2 pcs.;
• 10 g of salt;
• paprika 6 g;
• 2 tbsp. l. sour cream;
• flour 60 g.

Step by step description:

Clean the fish, wash, cut into portions.

1. Rub with salt, pour over lemon juice and pomegranate sauce.
2. Place to marinate for 2 hours in the refrigerator.
3. Prepare a batter of eggs, sour cream and flour, do not forget to salt and add sweet ground paprika.
4. Put the pieces of fish in the oil heated in a frying pan, dipping them in the batter. Fry on both sides until golden brown.

This dish will appeal even to those who are not fans of pollock.

Pollock fillet baked with potatoes

This recipe makes a wonderful fish casserole.

Products:

• pollock fillet 500 g;
• potatoes 4 pcs.;
• salt;
• pepper;
• nutmeg;
• butter 100 g;
• flour 2 tbsp. l. (with top);
• milk 50 ml;
• cream 50 ml;
• garlic 2 cloves;
• parsley 2 branches;
• cheese 100 g

Step by step description:

1. Peel, wash, cut or chop the potatoes into thin slices. Salt, pepper and mix.
2. Grease the mold with oil. Spread potatoes in an even layer.
3. Cut pollock fillet into pieces, salt and pepper, mix.
4. Lay the fish pieces on top of the potatoes.
5. Make a butter and flour sauce. Melt the butter in a frying pan, add flour to it, stir for 2 minutes.
6. Pour milk into the sauce in a thin stream, stir, pepper, salt, add ground nutmeg to taste.
7. Add cream to sauce, stir.
8. Squeeze the garlic over the fish, and pour it with a creamy sauce.
9. Place the mold in the oven at up to 190°C.
10. Bake for half an hour.
11. Remove the fish, sprinkle it with grated cheese and chopped parsley. Bake another 10 minutes.

After removing from the oven, divide the fish casserole into portions, and decorate with herbs.

You can serve such fish with a salad of fresh vegetables, boiled potatoes or rice.

Products:

• pollock 700 g;
• cheese 160 g;
• bow 2 pcs.;
• lemon 0.5 pcs.;
• a mixture of peppers;
• salt.

Step by step description:

1. Wash the fish, clean, cut into rounds. Salt it, pepper it, sprinkle with lemon juice.
2. Cut the onion into rings.
3. Spread a layer of onion on a greased sheet, prepared fish on top.
4. Put some onion on top too.
5. Sprinkle with grated cheese.
6. Bake at 190°C for about half an hour.

The fish turns out appetizing, with a golden cheese crust.

Rice rolls

This appetizer looks so unusual, it's hard to immediately tell what it's made from. delicious fish with rice can decorate the holiday table.

Products:

• baked pollock 200 g;
• 1.5 st. boiled round rice;
• roasted peanuts 50 g;
• 90 g of cheese;
• boiled carrots 300 g;
• 1 sour apple;
• salt;
• garlic 1 tooth;
• 2 tbsp. l. mayonnaise.

Step by step description:

1. Grate separately peeled apple, cheese, boiled carrots. Read more:
2. Chop the peanuts.
3. Mix fragrant, baked with spices, pollock, apple, rice, cheese, peanuts in one bowl.
4. Add salt, a little mayonnaise, garlic to taste.
5. Stir and with wet hands roll into small rolls.
6. Cover them with grated carrots, and set to cool.

The recipes are very diverse and appetizing - pollock with sour cream and tomato, with potatoes and cheese, in batter and rice rolls.

Pollock represents fish belonging to the cod family. This is a pelagic fish, which is considered a valuable commercial object in Russia and a number of other countries. It is highly valued in Japan as the most environmentally friendly and healthy product.

Appearance

The pollock has a very elongated body, which is specific to each fish from the cod family. Closer to the tail, it disappears. The body of individuals is covered with scales of small sizes, which are painted in silvery color. But in the back area, this silver looks oxidized - blackened. The fish has a spotted color: dark spots are visible on the silver scales, as in the photo.

There are three dorsal fins on the pollock's back. The one closest to the head is the tallest and the middle one is the longest. The dorsal fin near the tail is smaller both in height and length. The ventral fins of pollock lie in front of the pectorals.

Pollock is a fish whose head is disproportionately large compared to the body, which can be clearly seen in the photo. This also applies to the eyes. Big eyes- this is a sign of a semi-deep-water representative of the ichthyofauna. On the lower jaw there is a small antennae below: the photo shows that it is not directed downward, it leans forward a little. On the head, as well as on the body of the fish, brown spots with a rounded shape can be distinguished.

Opinions differ regarding the maximum body weight of pollock and its length. According to one source, the maximum length can be 91 centimeters with a weight of 3 kilograms and 850 grams, and according to another source, the length is up to 75 centimeters, and the weight is up to 5 kilograms. But the average individuals in length are from 40 to 45 centimeters, while their body weight does not exceed 1 kilogram and 500 grams. Pollock can live no more than 15 years.

Distribution and habitats

Pollock is a fish that lives in the cold waters of the Pacific Ocean: mainly in its northern part. Like blue whiting, which lives in the waters of the Atlantic Ocean, pollock is a resource of great nutritional value along with tuna, cod, mackerel and horse mackerel. Near the American coast, the fish is found in Monterey Bay, Alaska, as well as in the waters of the Bering Sea. Off the Asian coast pollock is found in the Bering, Okhotsk and Japan seas. To the Sangar Strait, pollock populations are common in the ocean, but to the south it is almost never found.

A related species of fish, which is called the Atlantic pollock, lives in the waters of the Barents Sea. The fish lives in cold waters, the temperature of which fluctuates between +2 ... +9 degrees Celsius. The preferred depth is no more than 300 meters. Sometimes fish make vertical migrations to a depth of up to 700 meters, and sometimes even deeper.

Diet

Pollock, as already mentioned, is a pelagic fish that lives mainly in the upper water column of the open ocean, in which it obtains food. Pollock spends most of his life away from the coast, to which he approaches only in order to continue his kind - for spawning. The same way of life is inherent not only to representatives of the cod family. Pelagic fish are mackerel and tuna.

Pollock in young age It feeds mainly on plankton, namely crustaceans. Growing fish ceases to be saturated with small prey, it begins to be interested in larger ones. Adult pollock feeds on squid and small fish such as smelt or capelin. Sometimes pollock shows a tendency to cannibalism: he can eat his own larvae, as well as fry.

reproduction

Young pollock reaches sexual maturity at the age of 3 or 4 years. By this time, he is already gaining his maximum mass, which is unlikely to change. It usually ranges from 2.5 to 5 kilograms, depending on the habitat of the fish. Since pollock lives for about 16 years, one individual spawns about 11-12 times. Pollock in very dense flocks swims up to the shores, mainly in shallow water, where the depth is only 50–100 meters.

Pollock spawns at different times of the year. Any coast of the Pacific waters become spawning grounds. In the Bering Sea, the spawning period falls on spring and summer: spawning occurs from March to early September. AT southern parts Pacific walleye pollock spawns exclusively in winter and spring. At the same time, spawning begins at the end of November, and the spawning period ends in March. In Kamchatka, spawning occurs only in spring.

Caviar that has left the body is suspended in the water column. It usually swims at a depth of about 50 meters. Distinctive feature lies in the fact that walleye pollock can breed at negative temperatures of -2 ... -1 degrees Celsius. This is possible due to the fact that salty water freezes under more severe temperature conditions, and pollock does not freeze due to the content of natural antifreeze in the blood.

Fish are caught on an industrial scale with fixed nets and trawls. Its meat is valued for its low fat content, high taste qualities, low bone content and high protein content. The photo above shows a photo of a pollock dish: it looks very tasty!

Far from all housewives know about the benefits and harms of pollock, although it is this fish that is most often recommended for diet food. In addition, this product can always be found in stores and is more affordable than most seafood. Pollock is also valuable because not only its fillet is suitable for food, but also the liver, which are no less tasty and healthy. However, the advantages of marine fish are by no means limited to this.

Health benefits of pollock

Pollock belongs to cod varieties, it is found in the Pacific and Atlantic oceans and is one of the most popular commercial fish. But in last years harvesters had to reduce catch volumes due to a sharp decrease in the number of individuals, which even Greenpeace drew attention to. And yet, the fish has by no means disappeared from the shelves, which is good news, because it is rightfully considered a universal and very useful product, which nutritionists strongly recommend to include in the daily diet.

The benefits of pollock for the body are determined by its composition. In this fish, you can find a huge amount of valuable biological substances, including vitamins A, PP, vitamins B1 and B2 (vitamin B9), calcium, phosphorus, selenium, iron and some other trace elements. Pollock liver and caviar contain essential amino acids and omega-3 polyunsaturated fatty acids, as well as antioxidants and iodine. In addition, fish is rich in protein, but there is very little fat in it, so its calorie content is low - only 72 kcal per 100 grams. This is an ideal product for those who want to lose weight without harm to health and severe food restrictions. Moreover, you can cook pollock in any way: stew, bake, cook broth from it, make cutlets, casseroles, stuff it with vegetables, combine with cereals and pasta, dry, salt and smoke.

Regular consumption of pollock in food has a beneficial effect on almost all organs and systems:

• relieves the problem of iodine deficiency and normalizes thyroid function;
• lowers cholesterol and blood sugar levels;
• normalizes metabolic processes and blood pressure;
• improves the functioning of the gastrointestinal tract;
• maintains the normal state of the mucous membranes;
• stabilizes the state of the nervous system;
• improves brain and heart activity;
• helps those suffering from anemia;
• normalizes the water-salt balance, prevents the formation of edema;
• improves the condition of the skin and bones;
• optimizes the functioning of the respiratory system;
• strengthens eyesight.

Pollock is very useful for pregnant women and nursing mothers, whom it provides with a complete set of elements in which the body may feel a lack, in particular, this applies to iodine and iron.

The benefits of pollock fish for children

Experts invariably note that pollock is the best fish for baby food. You can include it in your baby's diet from the age of 8 months. The benefit of pollock fillet for a child is that by eating it, the little man will receive the optimal amount of proteins, vitamins and trace elements that are perfectly absorbed, give it the energy it needs and help it grow. In addition, seafood can cause allergies in many children, and pollock almost never has such an effect. It is better to include boiled, steamed, stewed and baked fish in the baby’s menu, and fried dishes from it should be limited.

In addition to the benefits and harm to the body from pollock, too, can be. This fish is contraindicated for people suffering from stomach ulcers and hypertension. Also, it should not be used by those who have already been diagnosed with an allergy to seafood and have an individual intolerance to pollock.

Pollock - freshwater fish, known for its useful qualities, low cost and a wide range of applications in cooking. There are few bones in its meat, a lot of vitamins, minerals and valuable trace elements. Low-calorie fillet is used in recipes for various diets, the diet of nursing mothers and the children's menu.

What is this fish 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. The stores sell medium-sized carcasses - about 30 cm long.

Outwardly pollock is easy to recognize:

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

On the shelves of stores, it looks a little different:

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

Pollock meat is white and not bony, lean, 80% water. It is completely hypoallergenic and very gentle.

Where does it live?

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

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

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

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

Compound

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

Cholesterol, which is found in seafood, is regulated by omega-6 and -3 fatty acids. Thanks to them, brain function improves, blood pressure stabilizes. And saturated vitamin complex represent vitamins A, PP, C, E, B in pollock. In addition, 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 tissues, produce the 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 with the regular use of boiled pollock. The calorie content of such food will not harm anyone, but beneficial features contribute to the burning of existing body fat. It is shown 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 fish and minimal bony and fat content allow the use of fillet in baby food from 8 months. Pollock is recommended for pregnant and lactating mothers. In addition, iodine contributes to the production of thyroxine.

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

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

Benefit and harm

Fish must be included in the diet. What if we are talking about pollock, the body will get the maximum benefit at minimal cost. Tasty and budgetary fish is important for the 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 any extra effort and investment. The use of pollock is recommended for the elderly for a full life in old age. At the same time, it is convenient to eat fillet even with problems with teeth - boiled pollock pulp is watery and tender, it literally melts in the mouth, without requiring the active work of the jaws.

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

This food is great for students and all students, as it improves memory and cognitive functions, quick wits.

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, get out of drunken states, suffer from beriberi or impaired brain activity.

This fish must be given to children, primarily because of the high concentration of valuable elements in it. Since schoolchildren and adolescents often lean on harmful products, pollock helps to compensate for the damage from errors in the menu. Hair and teeth get the maximum benefit from it, skin condition improves. In adolescents, during the maturation period, 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 a future mother or a pregnant woman, a healthy pregnancy is guaranteed to her. The presence of natural antidepressants and vitamin E in pollock is important for the successful development of the fetal nervous system.

On this food it is impossible to gain extra pounds during the period of bearing crumbs. This is a good natural nourishment for the body for healthy teeth, beautiful hair and nails. Seafood leads in saturation with iodine and selenium, so useful expectant mother and the baby developing in her body.

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

Many are interested in whether it is possible to consume pollock while breastfeeding. Need! This seafood is great for inclusion in the menu during the breastfeeding period, as you can cook a lot of dietary, but tasty dishes from lean fish.

Pollock is great in whole baked form, 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 spices and spices.

You can pamper yourself with this fish regularly, without worrying about gaining weight or causing allergies in the baby. Pollock is recommended to be introduced into the diet after childbirth and given to babies from seven months. It is a safe food for children's stomachs at the beginning of acquaintance with the world of adult food. Cooking such fish for two, for mom and baby, is convenient and healthy. Delicate steam meatballs are well perceived by the gastrointestinal tract of the baby and help the mother's digestive system to establish its work after childbirth during the recovery period.

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

Pollock will make up for iodine deficiency, saturate the body with calcium, iron, potassium, magnesium, vitamins and fatty acids. The pressure and hematopoiesis from such replenishment will return to normal. A high protein content will be the basis for proper development child. Getting it through mother's milk, the baby will be provided with the necessary substances for good health.

You can benefit not only from pollock meat, but also from its caviar and liver. With HB, pollock roe, saturated with iron, is recommended to increase hemoglobin levels, since anemia is a common consequence of childbirth.

Also, it will not let the teeth deteriorate, and the bones become brittle, it will make up for the deficiency. important substances in a woman who has recently given birth. The recovery process will be faster and easier.

The benefits of pollock liver, which improves appearance skin, morale of a young mother.

Cod fish fibers contain quite a lot of salt. And salt in excessive amounts harms the health of a nursing woman and her newborn baby. There is also a risk of pollock poisoning:

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

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

calories

Sea lean fish dishes can be served for breakfast, lunch and dinner. This versatile 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, school exams, you should try to include stewed or steamed fish caught in ocean waters on the menu. Moreover, tender meat is cooked simply and quickly. So that the dish does not turn 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, wrapping it in foil, without burdening it with fats and sauces. The calorie content of the dish will be only 77 kcal.

A little more calories will be in 100 grams of boiled fish. By boiling a piece of fish in slightly salty 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.

The pollock fillet is considered the lowest calorie - 72 calories per 100 g. Such a dietary dish can be supplemented with a side dish of boiled potatoes or rice. You can replace cooking in water with steam cooking. 80 calories from this method is an equivalent variety of menus on a diet.

Fried pollock is the most delicious cooking option. It takes about 20 minutes to prepare, the calories in flour breading are about 130 per 100 g. The batter will add another 15 kcal, and the cutlets in oil will pull all 150. Although batter and batter are different. If this is an egg with mayonnaise and butter - from 100 g of food you get at least 260 kcal.

If you use ordinary 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 with spices, this figure can rise sharply. Sea fish baked in an egg will “come out” by 83 kcal, unlike a similar baked piece, which “pulls” by 77 kcal. While the calorie content of sea pollock stewed with vegetables will be only 50 kcal. Fish of this species is most often stewed with onions, carrots and herbs. With this method of preparation, the lowest calorie content of the already not fatty pollock is achieved.

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 seafood. Moreover, fish baked in the oven retains most of its valuable properties.

How to choose and store?

To cook a pollock dish deliciously, 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 chopped fillet ice cream. As a rule, fresh pollock is not found in stores. According to the modern technology of its preparation for sale, it is supposed to be frozen in 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. So, there is a choice between Chinese and Russian pollock. According to experts, Russian-made products are more environmentally friendly. The most important sign of pollock of domestic production is the length of the carcass. It is never less than 20 cm, because catching young animals is prohibited by law.
• Pollock has white meat without a pink tint and yellowness and spots. When buying a fillet, it is important to pay great attention to this.

• Fish stored in violation temperature regime, always gives out a sharp unpleasant odor. The fresh product has a barely perceptible sweetish aroma.
• Pollack storage at t above -18 degrees is unacceptable. Looking closely at the fish in the supermarket, you should take into account the temperature on the sensor in the refrigerator.
• For some unscrupulous sellers, it is the norm to pass off pangasius or tilapia as walleye 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 at least some doubts about the quality and origin of the fish, you need to ask the seller for the appropriate certificate, to clarify whether the product complies with GOST and all existing standards.
• If the fish is packaged, then the composition must be indicated on the pack. Ideally, it is exclusively fish and water. Occasionally there is an inscription E452 (polyphosphate) - an additive for better preservation of moisture on the surface and inside. This leads to an increase in the mass of the fillet due to the frozen ice. In Europe, it is forbidden to add polyphosphate, but in itself it is not dangerous.

Application

Pollock is known not only as a frozen fillet from the shelves of the fish departments. This is also 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, the crab sticks loved by many are nothing more than processed pollock, not natural crabs. Still tender meat of pollock 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 canned and used for many cold appetizers and hot dishes. The product itself does not have a pronounced taste. You can shade it with other products that are successfully combined with pollock.

cooking recipes

Korean "He" from pollock

spicy snack from fish and carrots for adherents of Korean cuisine. It's easy to make and marinates in the fridge. For more flavor, it is allowed to add strong-smelling greens to the dish: lovage, cilantro, basil, etc. The spiciness is regulated by decreasing or increasing the amount of pepper.

Ingredients:

• 200 g of finished fillet;
• 2 carrots;
• 1⁄2 onions;
• 2 cloves garlic;
• 4 tbsp. l. 9% vinegar;
• 2 tbsp. l. vegetable oils;
• 1⁄2 tsp ground chili;
• coriander (at the tip of a knife);
• 1⁄2 tsp Sahara.

Cooking.

• Cut pollock into strips of medium width, pour half a portion of vinegar, stir to soak on all sides, and put in the refrigerator for half an hour.
• At this time, chop the carrots on a special grater for cooking 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, pour sugar, coriander and finely ground pepper. Mix everything well.
• Squeeze the fish with your hands and shift to the onions and carrots, mix everything again. Cover the bowl and marinate for 24 hours in the cold.

Lenten cutlets

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

Ingredients:

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

Cooking.

• Prepare the fish: defrost, rinse, separate the loin from the bones. Pass it through the mesh of a meat grinder or beat it in a blender.
• Peel and grind the onion with a blender. Chop the parsley. Send all this to minced fish and mix it.
• Pour in soy sauce, mix again. Form cutlets, put on a baking sheet or in a double boiler. Cook no more than 20 minutes.

Pollock with wild garlic in tomato

Ingredients:

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

The fish will taste better if it is pre-fried, but for a dietary option, you should not do this. It is better to cook pollock for a couple, and then warm it up with tomatoes and vegetables.

• Cut the fish into pieces, salt, pepper to your liking. Roll the pieces in flour, fry them in oil on both sides.
• At the same time cut vegetables. Onions - in half rings, carrots - on a fine grater, garlic - as your heart desires. Fry them until tender, add tomato paste, sprinkle with paprika, pepper and salt.
• Put the finished fish to the vegetables. Add 2 bay leaves and sweet peppercorns. Add some water. Sprinkle pollock with wild garlic. Simmer for 15 minutes with the lid closed.

Pollock fritters

This dish perfectly diversifies the diet for the benefit of the body, especially for those who for some reason do not eat meat products. Cooking fish pancakes is simple and fairly 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 art. l. any flour;
• salt;
• pepper;
• 2 tbsp. l. cream;
• vegetable oil.

Cooking.

• Prepare food according to the list. Defrost the fish, drain the water, squeeze the fillet.
• Cut the fillet into small pieces, put in a blender, beat the minced meat.
• Transfer it to a deep container, add an egg to the minced meat, the right amount of flour, salt and pepper to taste, pour in a little cream (as an option - 1 tbsp mayonnaise). Mix minced meat until smooth.
• Heat the oil in a frying pan, spread one heaping tablespoon of minced fish and fry the fish pancakes on both sides until a golden crust forms - a sign of readiness of the dish.

Casserole with pollock and potatoes

The recipe is able to take pride of place in the collection of skilled housewives. Prepared from products available to all. A hearty and unpretentious dish.

Ingredients:

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

Cooking.

• Pour oil into a saucepan and heat it up. Put onion cut in half rings. Fry it until softened over medium heat.
• Pour coarsely grated carrots to the onion and fry the vegetables for 2 minutes, then reduce the heat and simmer until almost cooked. Salt.
• Trim the tail off the carcasses and remove the fins. Gut, 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, mix.
• Peel the potato tubers and cut into thin slices.
• Lubricate the baking dish with vegetable oil. Lay out the mugs of potatoes, lightly sprinkling salt on the next laid out layer.
• Lay the fillets on top of the potato layer. Sprinkle with salt and pepper to taste.
• Now it's the turn to lay out a layer of onions with carrots.
• Coat the top of the casserole with sour cream.
• Seal the form on top with foil and place on the middle level in an oven preheated to t 200 degrees. After half an hour, slightly open the foil, determine how ready the potatoes are by piercing a piece with a fork or knife. If the root crop is damp, continue baking for another 10 minutes without foil so that the sour cream is browned.

Soup with tender fish meatballs

The meatballs will need the following ingredients:

• 0.5 kg of pollock;
• egg;
• 5 st. 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.

Cooking.

• Separate the pollock fillet from the bones and remove the skin. Grind pollock in a meat grinder (blender), beat in an egg, pour bread crumbs, salt and add pepper. Stir.
• Boil a light fish broth from the bones.
• Add grated frozen to 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.
• Pour it in after 10 minutes green pea and wild garlic. Boil soup for 10 minutes.
• Grind a large tomato on a grater, separate the skin and discard.
• Take the meatballs out of the refrigerator and send them to boil with the tomato in the soup. Salt to taste and sprinkle with some pepper.
• After 10 minutes, add sliced ​​\u200b\u200bany fresh herbs. Turn off the heat and leave the soup covered for 20 minutes. Serve with sour cream.

Snack fish salad

Pollack liver in canned form is delicate in texture and goes well with fresh vegetables and boiled eggs. To prepare such an appetizer, you must first cool the liver.

Ingredients:

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

Cooking.

• First make a cut. Peel the white onion and chop it.
• Cucumbers cut into thin bars.
• Grate the egg.
• Cut the tomatoes into thin "boats".
• Put the cooled liver with a spoon into the salad. It is impossible to cut the product due to its delicate texture.
• Divide the salad among salad bowls.
• Sprinkle with grated protein or yolk. Salt and season with oil before serving.

Pollock in spicy sauce

Ingredients:

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

Cooking.

• Cut the fish fillet into portions, salt, pepper, season.
• Heat up 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, salt a little. Pour the fish in a frying pan with this mixture, reduce the heat, mix the fish with the sauce. Simmer covered for 15 minutes.
• Sprinkle with lemon juice.

There are a lot of options for preparing salads and snacks, second and first courses based on pollock. They can be altered to 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. Lean pulp absorbs all sauces and retains its benefits in any cooking method.

How to cook pollock under tomato sauce see the next video.