Pollock is a wild fish that is not farmed artificially. It thrives in cold waters (from +2°C to +9°C), primarily at depths between 200 and 300 meters. Pollock mainly feeds on planktonic crustaceans, and as it grows, its diet shifts to larger prey such as small fish (capelin, smelt) and squid. Thanks to this natural marine diet, pollock boasts high nutritional value, offering an affordable alternative to more expensive fish varieties.

Today’s recipe for @easyfish.alaskasefood will help you easily learn how to cook frozen pollock fillets or blocks. It’s worth reminding that freezing is a perfectly normal and effective method of food preservation.

The defrosting process should take place at a low positive temperature (ideally in the fridge for several hours). This ensures minimal water loss, while the fish retains its structure and maximum nutritional properties.‍

Anti-inflammatory properties: Pollock is among the top fish in Omega-3 content. These fatty acids support heart health, improve skin quality, and provide a low-calorie, high-protein food option.‍

Reproductive health support: In addition to being high in protein and low in harmful cholesterol fractions, pollock is rich in zinc and iron, and it doesn’t accumulate mercury.‍

Rich in B vitamins: Pollock is an excellent source of these essential vitamins, offering light yet nourishing protein.

The iconic Puttanesca sauce isn't just for pasta. A base of tomatoes, olives, salt, and herbs is enough for a fragrant dish. To make it even more classic Italian, you can add capers and anchovies.