The pollock belongs to the cod family, the Mintaev genus, and is a pelagic cold-loving bottom-dwelling fish. In the North Pacific, pollock is the most common member of the cod family. This fish is one of the main commercial fish in Russia.
Pollock, as a rule, prefers depths from two hundred to three hundred meters and water temperature from two to nine degrees. The average age of pollock is fifteen to sixteen years. During the spawning period, pollock is kept in dense flocks and sometimes descends to a depth of 500-700 meters. In different parts of the Pacific Ocean, pollock spawning occurs at different times of the year. Thus, off the coast of Korea, spawning occurs in the winter and spring, off the coast of Kamchatka in the spring, and in the Bering Sea in the spring and summer. Pollock females can spawn even at sub-zero temperatures. Eggs of this fish develop in the surface layer, which reaches fifty meters.
Puberty pollock occurs at the age of three or four years. It is during this period that it reaches its maximum mass, which on average is between two and a half to five kilograms.
Plankton crustaceans usually act as food for pollock. As the pollock grows and matures, it begins to feed on larger marine life, including slaves, smelt and capelin, as well as squid. Sometimes pollock shows signs of cannibalism and it devours the larvae and fry from its own kind and family.
Despite the fact that pollock has a relatively low cost, in its nutritional and beneficial properties, it is in no way inferior to more expensive types of fish. It is a dietary product, and therefore it can be used by absolutely everyone. Very often, pollock is recommended for people living in regions where there is a shortage of iodine.
Pollock is successfully used to prepare a variety of dishes. One of the most delicious and popular is stewed pollock. To prepare it, take one kilogram of pollock fillet, as well as 500 grams of carrots and onions. Pour about 50 grams of vegetable oil into a thick-bottomed saucepan. Place the fish fillet, pre-cut into several pieces, in a saucepan. Then add chopped carrots and onions, salt and pepper to taste. Now cover the pan with a lid and stirring the fish occasionally, simmer for three hours. The finished dish will be in perfect harmony with boiled rice.
Composition and useful properties Pollock is very tasty and healthy fish. It contains vitamins A and PP, as well as such important elements as iodine, sulfur, phosphorus, potassium, cobalt and fluorine. Due to the high content of vitamin A in the pollock liver, it is recommended to use it to maintain the excellent condition of the teeth, gums, skin, hair and nails. In addition, vitamin A has a very positive effect on the respiratory organs, and also helps to recuperate after serious diseases.
Pollock is rich in easily digestible protein and iodine. This fish is very useful for the growing children's body, but it should be borne in mind that for kids it must be boiled or steamed. Adults can use it in any form - pollock is always tasty and healthy. This fish should be used by women during pregnancy, as well as nursing mothers.
Calorie content 100 grams of fresh pollock on average contains about 70 kcal.
Harm and contraindications Pollock meat is contraindicated in case of individual intolerance, in addition, due to the high content of table salt, caviar of this fish is contraindicated in hypertension and diseases of the digestive system.