How and how much to cook pollock?

A distinctive feature of pollock is the minimum number of bones. This property makes fish not only popular in cooking, but also allows it to be cooked in many different ways. When boiling pollock, it is important to take into account that the fish is able to absorb the tastes of additional ingredients as much as possible. It is possible to preserve the traditional taste characteristics by adding only salt to the water.

The nuances of cooking pollock:

• before cooking, the pollock must be cut and washed twice (the tail, scales, head and entrails are removed, and after cutting the fish must be washed again from the outside and inside);
• if the pollock is frozen, then before cooking it must be defrosted (in no case should you put frozen fish in boiling water, otherwise its skin will quickly crack, the meat will be less saturated and aromatic, and it will boil down almost instantly);
• when cutting pollock, it is important not to damage the gallbladder (otherwise bile will be quickly absorbed by the meat, and the fish will acquire a bitter taste);
• water for cooking pollock must be taken as much as possible so that the liquid completely covers the fish;
• you can bring the water to a boil over high heat, and after laying the fish it must be reduced to an average level;
• it is necessary to lay pollock in boiling water, pre-salted at your discretion (if you put pollock in cold water, it will quickly boil down);
• during the cooking process, you should not cover the container with pollock with a lid (pollock is cooked quickly, and a closed lid will speed up the process, which makes it possible to digest the fish);
• in order not to spoil the traditional taste characteristics of pollock, it is recommended to add a minimum amount of spices during the cooking process (the best option is salt and bay leaf);
• if the purpose of cooking pollock is to give it a piquant taste and aroma, then you can combine fish with dill, parsley, pepper, lemon juice and onions;
• during cooking, pollock retains its shape well, and it is quite difficult to digest it (it is recommended to add a small amount of vegetable oil to the water);
• you can cook pollock in a regular saucepan, steamed in a double boiler, pressure cooker or slow cooker;
• when cooking pollock in a multicooker, it is recommended that you first not only salt the fish, but also sprinkle it with a small amount of lemon juice and vegetable oil;
• if pollock is cooked in a pressure cooker or multicooker with the addition of other ingredients, then the cooking time may increase (you need to focus on products with the maximum cooking time);
• you can check the readiness of the pollock by the degree of meat separation from the bones and its color (if the meat is white and easily separates from the main bone, then the fish is ready).

You can cook pollock not only in water, but also in milk. Previously, it is recommended to lightly fry the fish on both sides in vegetable oil, then dry it with a napkin and pour in milk. The cooking process must be carried out in accordance with traditional rules.

How much to cook pollock

Pollock is cooked quickly. The average cooking time is 10 minutes. Small pieces of pollock reach readiness and in 5 minutes. If the pollock meat turns white, then you can stop the cooking process. The size of the chunks matters in determining when to cook. The larger the individual portion of the fish, the longer it will take to cook.

In a double boiler, pollock is cooked for 10-15 minutes, regardless of whether it was put into the container in pieces or as a whole. Water is poured into a separate container, so it is recommended to rub the fish with a little salt before cooking.