Cooking receipes for pollock & Glashon ( Coalfish)

evening folks, thought I'd tap into the bountiful knowledge of the site with regards developing another favorite passion of mine, cooking. Spinning around the north coast i pick up a few decent glashon and pollack when the seas gets alot warmer, but as I'm only used to frying such white fish in fish crumbs was wondering if there was anything that could do to liven the flavor of pollack, as find it actually quite bland in taste.

With glashon I've found that there can be an off-putting taste to the finished article despite being both members of the cod family :? . Any ideas as contemplating getting the big soup pot out and making loads of chowder, again for the first time, throwing in shellfish a plenty to subdue the taste of the fish.

Coalfish are a fine eating species though I've found them best when brought from the shops 'smoked'.
Metheod for pollock,
Gut head and tail the fish wrap in silver paper after seasoning with sea salt and capers, place in medium oven for 30mins throw away the fish and eat the silver paper!

Dont like pollock huh? yous better get used to it its wat u will be eating when there are no cod left.

Method for pollock,
Gut head and tail the fish wrap in silver paper after seasoning with sea salt and capers, place in medium oven for 30mins throw away the fish and eat the silver paper!

.... :lol: oldie but goodie :lol: ...people won't start eating coalies and pollock till some idiot chef puts sea before each of their respective names( as in sea pollock or sea coalfish)...i hate it when you see on a menu Sea Bass :evil: (nothing against eating bass but trying to make it sound more exotic by calling it Sea bass is just stupid)...and try selling dogfish on a menu (sorry Rock Salmon :? )...On a lighter note pollock is actually supposed to be nice but i wouldn't have a clue how to cook it (that's the wife's domain :twisted: )

for Pollock I dip the fillets in egg, then in breadcrumbs, seal by putting in deep fat fryer for 2 minutes, then bake in a hot oven.

when done take out place on plate with chips and cover with salt and vinegar, this way its nice to eat. (salt and vinegar amounts up to individual)

Bloke I used to fish with (RIP) used to love a good size coalie for fishcakes. Steam the fillets and flake off the flesh. Mix with mashed potato, fresh parsley and salt and pepper. Coat in breadcrumbs and fry in olive oil.

Exactly what I would do for Coalfish and pollock also. Instead of steaming the fish I gently cook it in a pan full of milk for 4 mins each side.

I also like to bake pollock in silver foil as mentioned, except I eat the fish :wink:

Kev

Getting hungry reading this! Sandman I've been told that the smaller coalfish 1lb to 2lb are supposed to be not too bad, can't say I've tried them though.

GWyse - there are already several restaurants in Dublin selling pollack and coalie under the imaginative title of "Blossom, a member of the cod family". One of which is a top Dublin hotel - just under 25 quid for "panfried blossom". Cheek!

But aren't some (most) chippies selling pollack as cod already?? :roll:

Was always a bit shy about giving coalie to any of the buddies. The best reaction I got last year was from coalie fillet (+10lb fish). People were ranting and raving about it.
Commercials would say that "black pollack" does not hold well...... in other words it does not stand up to being on ice on board for up to a week before getting to the fishmongers. :shock: It would appear freshness is the key.
Smaller coalies tend to be green looking when filleted, not the most attractive looking fillet! Still, when you're standing in the chippie after a blast of pints.......

g wyse

is the official name for our bass not "european sea bass" (see fishbase). i often wonder why people get so worked up about restaurants saying sea bass, if anything bass is the shortened version (and "common" version) whereas european sea bass is the official scientific name

Cut the pollock into gudgeons....throw into hot fying pan or wok(little Olive oil)...season fish before you start! salt , pepper!.....throw some white wine on....top....throw in some salsa..nice and spicy!..not the sweet kind....throw in some wild boiled rice....cook for not more than 4 minutes...turn heat down to simmer...put into tortilla`s or taco`s...

squeeze on some lemon or lime....

hella good!!!

You can use any fish!!!

thanks for the replies and sharing your knowledge as just wishing to be more resourceful and creative with what fish i choose to keep, as a fish like glashon you would think you would be able to do alot with considering its firm flesh. unsure about the paper idea, but if your famished you'd eat anything i suppose just like that Roadkill chef on bbc3 last night, talk about pushing the boundaries!!

looking forward to the weekends next fishing but having nightmares about the kitchen, think i'll get myself some roadkill!!!

:D

g wyse

is the official name for our bass not "european sea bass" (see fishbase). i often wonder why people get so worked up about restaurants saying sea bass, if anything bass is the shortened version (and "common" version) whereas european sea bass is the official scientific name

....i know but it used to be sold as bass years ago till it got all trendy...besides it's just annoying...it really isn't that big a deal :) and after hearing some of the cooking suggestions here pollock(sea pollock you heard it here first :lol: ) is starting to sound tempting :D

Fillet and skin - then put smallish pieces onto the top of a vegetable stir-fry. Pop the a lid on to steam them until they go white, then fold them into the veg. Oh - and put the herb tarragon into the stir-fry. Lemon or lime juice sprinkled over on top when on your plate.

Sushi . . it has to be . . real fresh fish mind you within the hour of dispatch if poss . . soy sauce (good quality Japanese), wasabi paste or strong mustard, a good clean sharp filleting knife and the will . . go enjoy

Not with pollock from up my neck of the woods you wouldn't - they're full of parasites, particulary that nematode the cod/seal carried. Nothing cooking or freezing well won't handle, but I wouldn't eat it raw - it's not that I'm squeamish, it's just that a few fish parasites can get to like the new digs....

Maybe it's different down the east coast....even the wrasse up here have a headful of worms when you go to gut them - I mean they're crawling....

We go boat fishing with Connie Mc Grath in Helvick each year. He fillets and skins the pollock. Then he goes below deck and deep fries it in beer batter. It is simply delicious. In fact I do not believe that anyone could tell the difference between it and cod.

...even the wrasse up here have a headful of worms when you go to gut them - I mean they're crawling....

Ah another wrasse fan. In the fifties the hens were prized for their cheeks and livers. Flesh itself wasn't great mind. Find a lot of parasites in the dabs nowadays - cook well and they are fine though