The most popular food fish in the USA is the Alaskan Pollock. It is a mild, white fish that is low in fat and often used in fast food fish sandwiches, fish sticks, and other processed seafood products. Alaskan Pollock is also commonly sold fresh or frozen in grocery stores and restaurants across the country.
According to the National Oceanic and Atmospheric Administration (NOAA), Alaskan Pollock is the second most harvested fish species in the world, after only the Peruvian anchovy. The vast majority of Alaskan Pollock consumed in the USA is caught in the waters off Alaska and processed in the state or in other parts of the country.
Other popular food fish in the USA include salmon, tilapia, cod, and catfish. However, Alaskan Pollock is by far the most commonly consumed fish species in terms of volume, due in large part to its use in processed seafood products.
Baked Alaskan Pollock
Ingredients:
- 4 Alaskan Pollock fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat oven to 375°F.
- Brush Alaskan Pollock fillets with olive oil and season with salt and pepper.
- Place the fillets on a baking dish and top with lemon slices.
- Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through.
- Garnish with chopped fresh parsley before serving.
Alaskan Pollock Tacos
Ingredients:
- 4 Alaskan Pollock fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
Instructions:
- Preheat grill to medium-high heat.
- Brush Alaskan Pollock fillets with olive oil and season with salt, pepper, chili powder, cumin, and paprika.
- Grill the fillets for 3-4 minutes per side, or until cooked through.
- Heat corn tortillas on the grill for 1-2 minutes per side.
- Serve the grilled Alaskan Pollock in the tortillas, topped with shredded cabbage, sliced avocado, chopped fresh cilantro, and a squeeze of lime juice.
Alaskan Pollock Chowder
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 1/2 teaspoon dried thyme
- 2 cups fish or chicken broth
- 1 cup milk
- 2 cups Alaskan Pollock, cut into bite-sized pieces
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Melt butter in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes, or until softened.
- Add diced potatoes and dried thyme and stir to combine.
- Pour in fish or chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Add milk and Alaskan Pollock to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste and garnish with chopped fresh parsley before serving.
