How to clean burbot, pollock and mackerel.

Pollock is one of the most common fish; it most often ends up on the dinner table. There are several reasons for this: firstly, pollock is very cheap and accessible; secondly, it contains practically no bones except the spine and ribs.

In addition, like sea fish, it is rich in iodine and other useful substances. Fish appears on store shelves in a variety of variations, from clean fillets to uncut carcasses. The product does not require special processing skills. But if you get your hands on it for the first time, you should read the tips on how to clean pollock.

Preliminary preparation

The easiest way to find a frozen product in a store is to find a chilled one less often. If the fish is frozen, it must be defrosted. In order not to lose a large amount of useful substances, it is necessary to defrost in natural conditions. It is best to first put it from the freezer into the refrigerator, and after a while remove it and continue defrosting at room temperature. If time does not allow, then a microwave or cold water will help to defrost.

If you bought fillet, then after defrosting you need to wash it and start cooking. If the fish is whole, then you need to continue cleaning it.

Scales

Many people believe that pollock has no scales. This assumption is incorrect; the scales are simply small and not always noticeable. They do not spoil the taste of the dish and do not cause inconvenience while eating, however, it is worth cleaning the fish from it.

The scales are very easily removed from the surface of the skin with a regular knife. To do this, it is not even necessary to use a special knife for cleaning fish. To clean the carcass, simply scrape it with a knife, being careful not to damage the thin skin. The scales do not scatter in different directions, so there is no need to take additional measures to protect the surrounding area.

Advice! To more thoroughly clean pollock from scales, you can simply rub it with the hard side of a new dishwashing sponge.

Let's gut the fish

First you need to cut off the head, stepping back about a centimeter from the gills. After this, cut open the abdominal cavity and remove the entrails. It is important to thoroughly clean the inside of the fish. All dark film must be removed; it will add bitterness to the prepared dish if it remains on the product.

Advice! If the film cannot be removed with a knife, then you need to place the fish under running water and, using your hands, wash off the remaining coating.

After the entrails are removed, the fins need to be removed. Housewives often simply cut them off with kitchen scissors, but in this case the internal bones remain. Therefore, you can make cuts along the fins on all sides and simply pull them out. If necessary, you can separate the meat from the bone, but remember that pollock is a delicate fish and careless actions can damage the integrity of the fillet.

Fish dishes should be in every person's diet.

Pollock fillet, unfortunately, is not popular.

This is due to the fact that the meat of this fish is somewhat dry and does not have a pronounced taste.

But these features are more of an advantage than a disadvantage, because using different marinades you can give pollock taste and aroma based on personal preferences.

How to cook pollock fillet - basic cooking principles

Pollock is an inexpensive and accessible fish. It can be fried, stewed or baked in the oven. A variety of dishes are prepared from the meat of this fish: pies, cutlets, meatballs, salads, first and second courses.

You can use ready-made fillets for cooking, or disassemble the carcasses. The fish is first completely defrosted; it is better to do this in the refrigerator or fill it with cold water.

If you are preparing soup or fish soup from pollock fillets, simmer the fish over low heat, adding whole peeled vegetables, roots and herbs to the water. Be sure to skim off the foam.

Pollock fillet is fried in a mixture of oils. It can be fried in batter, breaded with flour or breadcrumbs. Fry the fish until golden brown, a few minutes on each side.

In the oven, pollock fillets are cooked mainly with sauces. Before putting the fish in the oven, it is pre-fried to “seal” the juices inside the fish.

Pollock fillet can be cooked with vegetables, in which case you will get a complete dish.

We have collected proven recipes for you on how to cook pollock fillet so that it turns out not only tasty, but also original.

Recipe 1. How to cook pollock fillet in a frying pan

Ingredients

one large pollock carcass;

milk – 50 g;

vegetable oil;

onion - two heads;

table salt;

carrot;

black pepper.

Cooking method

1. Wash the fish carcass, clean it of scales, trim the tail and fins. Separate the fillet from the ridge and select small bones. Cut the pollock fillet into portions.

2. Peel the carrots, wash them and grate them on a coarse grater. We chop the peeled onions with thin feathers.

3. Season each piece of pollock with spices and roll the fish in flour on all sides.

4. Heat the oil in a frying pan and fry the pieces of pollock in it until golden brown on both sides.

5. Place the onion on top of the pollock. Spread carrot shavings evenly in the next layer.

6. Pour milk into the pan, pepper, salt and simmer the fish over low heat for forty minutes. Serve with a side dish of rice or vegetables.

Recipe 2. How to cook pollock fillet with beets with sour cream and dill sauce

Ingredients

four fresh frozen pollock carcasses without head;

ground black pepper;

three baked beets;

large onion;

100 g hard cheese;

juice of half a lemon;

half a bunch of dill;

400 g sour cream;

50 ml drinking water.

Cooking method

1. Wash the carcasses under running water, scrape off the scales with a knife and remove the black film from the inside. Cut off the tail and fins. Make a cut along the entire length of the carcass, from the back, bringing the knife to the bones. Then run the knife along the carcass, pressing the knife against the ridge. Separate the fillet from the bone. Use a stocking to remove the skin.

2. Cut the resulting fillet into pieces five centimeters wide. Salt the fish, sprinkle with lemon juice and leave for ten minutes. Transfer the pollock pieces into a heatproof dish.

3. Peel the onion and chop into thin feathers. Place on top of the fish in an even layer.

4. Wash the beets with a brush, dry with a napkin and wrap in foil. Bake for 1 hour 20 minutes at 180 C. Remove the baked beets, cool and peel. Cut it into thin circles.

5. Pepper and salt the sour cream, mix it with chopped dill. Pour in drinking water and stir. Pour the sour cream sauce over the fish and beets and place the dish in the oven for 20 minutes. Bake at 200 C. Coarsely grate the cheese. Remove the pan from the oven, sprinkle generous amounts of cheese on top and bake for another five minutes. Serve with vegetable salad or pickles.

Recipe 3. How to cook pollock fillet in a slow cooker

Ingredients

pollock fillet – 600 g;

vegetable oil;

hard cheese – 200 g;

mayonnaise and sour cream – 60 ml each;

three small tomatoes.

Cooking method

1. Wash the pollock fillet and dry it with napkins, trying to remove excess moisture as much as possible. Rub the fillet with spices on both sides and cut into small pieces.

2. Wash the tomatoes, wipe with napkins and cut into rings.

3. In a separate bowl, combine sour cream with mayonnaise. Cut the cheese into thin slices.

4. Turn on the multicooker in the "Baking" mode. Set the cooking time to 20 minutes.

5. Pour some oil into the bowl. Place the fish and coat it thoroughly with mayonnaise and sour cream sauce. Place tomato slices on top and cover with slices of cheese. Close the lid of the unit and cook until the beep sounds.

Recipe 4. How to cook pollock fillet with spicy olive cream sauce

Ingredients

pollock fillet – six pieces of 250 g each;

kitchen salt;

Olive dressing

black olives without pits - one and a half glasses;

olive oil - a quarter cup;

anchovy fillet – 6 pcs.;

lemon juice – 30 ml;

capers – 75 g;

purple basil - a bunch;

garlic – 2 cloves.

Cream sauce

olive dressing – 200 g;

butter – 30 g;

fish broth – 100 ml;

flour – 30 g;

heavy cream – 50 ml.

Cooking method

1. Place olives, basil, anchovies, garlic and capers in a blender container. Grind everything, add lemon juice and pour in olive oil, stirring constantly until smooth. Transfer the mixture into a jar, close the lid tightly and place in the refrigerator.

2. Melt butter in a hot frying pan, add flour and fry it for two minutes. Pour in the broth, stirring constantly. Then add cream, stir, add salt and add olive dressing. Warm the sauce for three minutes.

3. Mix flour with salt and pepper. Bread the fillet pieces in this mixture and fry the fish in hot oil until golden brown. Place pollock on a plate, pour hot sauce over it and serve with boiled potatoes or fried cauliflower florets.

Recipe 5. Fish cake from pollock fillet

Ingredients

400 g pollock fillet;

3 g each of ground black and white pepper;

four eggs;

kitchen salt;

100 g butter;

a bunch of dill;

100 g flour;

250 g hard cheese;

200 g low-fat cottage cheese;

a bunch of green onions.

Cooking method

1. Wash the pollock fillet and dry with napkins. Cut the fish into small pieces. Place the fish in a deep plate, add salt and lemon juice. Sprinkle everything with finely chopped dill. Stir and leave to marinate.

2. Separate the yolks from the whites. Place the latter in the refrigerator. Lightly beat the yolks, add soft butter, cottage cheese and flour. Pepper and salt. Rinse the green onions and chop them finely. Combine it with the dough and knead well.

3. Remove the whites from the refrigerator and beat them until they form a strong foam. Coarsely grate half the cheese. Combine marinated fish with cheese and fold in beaten egg whites. Mix everything carefully.

4. Place the dough in a greased springform pan. Place the fish mixture on top and smooth it out. Cut the remaining cheese into thin slices and place them on top of the fish mass.

5. Preheat the oven to 200 C. Bake the cake for 35 minutes. Turn off the oven and leave the cake in it for another quarter of an hour. Place on a plate, cut into portions and serve.

Recipe 6. How to cook pollock fillet in the oven

Ingredients

walnuts – 100 g;

pollock – 600 g;

vegetable oil – 75 ml;

pickled cucumbers – two pcs.;

butter – 30 g;

sour cream – 100 ml;

greens - a bunch.

Cooking method

1. Place nuts, herbs and pickled cucumbers in a blender container and grind well. Add spices and sour cream to this mixture. Stir until smooth.

2. We clean the pollock from scales, cut off the fins and tail. We separate the fillet from the ridge and remove the skin from it with a stocking. Remove small seeds with tweezers. Wash the resulting fillet. Rub the fish with spices. Cut into portions and fry in oil until golden brown.

3. Grease the baking dish with a piece of butter. Place pieces of fish fillet on the bottom and pour sauce over it.

4. Place the pollock fillet in the oven for 20 minutes. Bake at 200 C. Serve with salad or a side dish of vegetables.

Recipe 7. Pollock fillet “Spicy”

Ingredients

two pollock carcasses;

drinking water;

two medium onions;

red hot pepper;

two mugs of lemon;

Cooking method

1. Defrost the fish, clean it of scales. Cut off tails and fins. Clean the inside of the black film. Separate the fillet from the backbone, remove the skin with a stocking and select small bones. Wash the fish, cut it into pieces and place them on a plate in layers, sprinkling each with salt and lemon juice. Marinate the pollock fillet for half an hour.

2. Chop the peeled onion into half rings.

3. Place mayonnaise in a small cup, add red hot pepper, salt and squeeze lemon juice into it. Pour some boiled water into the resulting mixture and mix thoroughly. The sauce should not be too runny.

4. Place the marinated fillet into the pan in a thick layer. Place onion rings on top of the pollock. Drizzle evenly with mayonnaise mixture. Cover with a lid and place in the oven for half an hour. Cook at 200 C. Then open the lid and place in the oven for another five minutes. Serve with potato or rice side dish.

• When choosing pollock, pay attention to the color of the meat. It should be white, without any pink or yellowish tint.
• In addition to parsley and dill, you can use anise, celery, tarragon and mint.
• Do not refreeze pollock fillets!
• To eliminate the specific smell of fish, sprinkle the pollock fillet with lemon juice and leave for forty minutes.
• It is better to fry the fillet in a mixture of butter and vegetable oils.
• Pollock fillet will turn out juicy and tender if you cook it in tomato, cream or any other sauce.

Reply from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: Should we fry pollock or what? in detail if possible?

Reply from Maria[active]
Cut off the fins and tail, clean the entrails, cut into pieces and fry in flour with salt and spices.
Or you can simmer, peel, cut off all excess, divide into pieces and remove the seeds, put in a patch, add a little water and simmer, at the end add fried onions with carrots, salt, spices to taste. Bon appetit.

Reply from Alla[guru]
wash, clean
Place a layer of pollock (slightly salted) in a non-stick pan
then a layer of onion
then a layer of grated carrots
and top with lightly salted potato slices
pour a jar of mayonnaise
and simmer over low heat for about 40 minutes, no need to stir anything
just add a little salt, as mayonnaise also adds salt

Reply from Zimina Ekaterina[guru]
We not only fry pollock, but also bake it... in a pie, for example.
Place a layer of dough on a greased baking sheet, put a layer of chopped potatoes and onions on it, then a layer of pollock, salt and pepper the whole thing. Cover with another layer of onions and potatoes, and another layer of dough on top, make punctures with a fork and brush with egg. Bake. Fast, cheap and incredibly tasty))

Reply from Kokareva Tatyana[newbie]
It’s better to add salt when you’ve already fried it, as salt causes juice to release and the breading may fall apart, and the fish will be a bit dry. Accordingly, bread the fish in breadcrumbs or flour, fry it, and then just spices and salt!

Reply from Single[guru]
POLLACK FILLET BAKED WITH TOMATOES AND CHEESE
4 pollock fillets (each approximately 150 g); juice of half a lemon; 3 firm tomatoes); 250 g curd cheese; 1 tbsp. chopped parsley; salt; pepper. Wash the fillet in running water, pat dry, sprinkle with lemon juice and place in a flat dish (suitable for microwaves and grilling). Wash the tomatoes and cut them into slices. After the whey has drained from the curd cheese, also cut it into slices. Place tomatoes on fish, salt, pepper and sprinkle with herbs. After that, put cheese on them. Place the dish with the fish on the lower rack (if there is none, then directly on the rotating plate) and, uncovered, cook for about 6-7 minutes at 70%. After this, bake for 11-12 minutes at 70% and the grill is on.

Reply from User deleted[expert]
If you're not afraid to spend a little more time cooking, then listen:
cut it into even pieces, salt and pepper. You take a frying pan or saucepan in which you can bake in the oven... you pour sunflower oil on the bottom... you cut the onions and carrots. mayonnaise. and let the fish sit for ten minutes... then you put it all in the oven... you can tell if it's done by the golden brown crust... enjoy...

Reply from Masha[guru]
wait until it defrosts. clean, wash and cook... .
Pollock stewed with carrots and onions
Take about 1 kg of pollock, cut into not very large pieces. Pour a little vegetable oil into a deep frying pan and place the fish. Then take 4-5 large carrots, peel and grate on a coarse grater and place evenly on top of the fish. Take 4 large onions, cut into rings and distribute evenly over the carrots. Salt and pepper the fish and add a little salt to each subsequent layer to taste. Then take about 1/2 liter of sour cream and pour everything on top. Then put on the stove and simmer over medium heat until the vegetables are ready (40-45 minutes). It is better to serve rice as a side dish. The amount of vegetables can be varied to suit your taste. The fish should be juicy.
Pollock stewed with potatoes
Place pollock (cut into small slices) in a frying pan (preferably cast iron) and add water. Add onion, cut into small pieces, bay leaf, black pepper, salt (all to taste), 2 tbsp. l. sunflower oil. And place potatoes cut into slices on top. The water should cover the potatoes. Close the lid and simmer for 20 minutes.
Fish in Greek
Sea fish is used, pollock goes well. Cut the fish into fillets, add salt and spices to taste. Lightly fry finely chopped onion and garlic in vegetable oil in a separate frying pan. Pour a little oil into a large frying pan and add a layer of potatoes, cut into thick slices. 7-8 mm. Fry and turn each circle over to the other side and lightly add salt. Place fried onions and garlic on top, then a layer of fish fillet (skin side down). Cut fresh or frozen tomatoes into thick slices. 1 cm, place them on the fish and add salt. Pour all this over a mixture of 2 eggs beaten with 1/2 tbsp. milk. Bake covered on the stove over medium heat for 20 minutes. Then let stand for 15 minutes. so that the resulting juice is absorbed. Can be served both hot and cold.
Fish baked in the oven with mayonnaise and cheese
Take fish fillet (pollock, macrorus, low-fat halibut), pepper, place on a baking sheet, onion rings on top, a thin slice of pickled cucumber, pour it all with mayonnaise and cover with cheese. Grease the baking tray with lard in advance. Place in the oven for 15-20 minutes at 200°. It turns out very beautifully tasty and satisfying.

Reply from Donkey)[guru]
You can cut it into pieces, roll it in flour and add salt and add it to the frying pan. Phat, if there were fillets, you could make the fish under the marinade!

Reply from User deleted[guru]
Pollock stewed in sauce
1 kg frozen pollock fillet. 3 tbsp. rast. butter, 1 tbsp. l butter, 1 tbsp. l flour, 1/2 tbsp diluted broth, 2 tbsp. l chopped dill and parsley, salt, pepper, sugar, soy sauce.
Wash the fillet and cut into pieces. Season with salt, roll in flour and lightly fry on a hot plate. oil Add butter, add broth, cover and simmer. Season with soy sauce, salt, pepper, sugar, sprinkle with herbs

Reply from Mikhail Kulakov[guru]
peel, wash, dry, roll in flour and salt or batter and fry as usual

Pollock is a fish from the cod family, whose tender white meat is valued for its high content of proteins and microelements and very low fat content. It is consumed as an independent dish or prepared as fish soups or main courses. Pollock is fried, stewed, boiled, baked - this product, after a short heat treatment, retains all its beneficial properties and is perfectly absorbed by the body. Knowing how to properly clean and cut fish, you can get tender, aromatic meat, which, when combined with vegetables and light sauces, acquires a delicious taste.

How to choose a quality product?

The quality and processing time of pollock directly depends on the selected product. If it is stale, then the bones will not separate well, and the meat itself, despite all the cook’s tricks, will turn out watery and tasteless. When choosing fish, pay attention to several aspects.

• Color. Fresh meat is white in color. If there are stains on it or it has a yellow or pink tint, it is better not to buy such a product.
• Smell. Fresh fish has a slightly sweetish aroma, while spoiled meat gives off an unpleasant putrid odor.
• The optimal temperature for storing fish is no higher than -18 degrees. You need to pay attention to the instrument readings on the refrigerator in which pollock is stored.
• In Russia, domestic products and fish from China are sold. Preference should be given to Russian goods. You should pay attention to the size of the carcasses. If they are less than 20 cm in length, these are young animals, the catch of which is prohibited. In Russia this is strictly prohibited by law.
• To preserve the taste properties of pollock, it is pre-glazed. Frozen fish is covered with a thin and uniform layer of ice, the mass fraction of which should not exceed 4% of the weight of the meat.

Preparing the fish

Pollock is sold frozen:

• whole;
• cleared of heads;
• cleared of heads and tails;
• fish fillet in briquettes.

Before processing, frozen pollock should be left in the refrigerator for 3–4 hours to allow the ice crystals to melt. Then the fish is kept at room temperature for another half hour. And only then they clean and gut. Many cooks begin processing fish carcasses in a semi-frozen state. But then it is difficult to determine what quality it is. And it’s difficult to remove the bones from the meat before it melts.

How to clean fish?

It is advisable to clean pollock with a special knife for cutting fish. But if you don't have one in the house, a durable table knife with a medium or short blade will do. It must be well sharpened, because you will have to trim the hard fins and bones of the fish. It is better to choose a bamboo or plastic cutting board. Wooden absorbs odor, which will be difficult to get rid of later.

You need to fill a small basin with water - it is needed to clean the fish from scales.

The procedure for cleaning fish must be strictly followed.

1. Thawed fish are washed under running cold water.
2. Pollock is cleaned of small scales by pointing the knife blade against its growth. The fish is lowered into the water and cleaned, starting from head to tail. Water prevents the scales from scattering in different directions.
3. The pollock is washed again under running water and the fins and tail are removed. It is desirable that the fins come out of the body completely, so first make careful cuts along the borders from where they grow. Then they grab the fins with their fingers and pull them towards themselves. If you simply cut them off with a knife or kitchen scissors, some of the bones will remain in the fish. After removing the fins, the tail is cut off.
4. The head is cut off diagonally with a knife, 1 cm away from the gill slits and trying not to leave any meat on it below.
5. I make a cut in the belly of the fish and pull out the insides. You cannot leave the black film on - it is poisonous. But if the pollock meat is loose and very soft, it is problematic to do this with a knife. A simple way out of the situation: rinse the cleaned abdomen with water, grabbing pieces of film with your fingers.
6. The cleaned fish is dried on a napkin.

If the preparation of a dish requires pollock fillet, then the next step after cleaning will be cutting it into fillet pieces. If these actions are performed for the first time, difficulties may arise. It is important not to damage the integrity of the pieces in order to obtain even and beautiful pieces of meat.

To fillet pollock, you need to choose a large, but not old fish.

How to get fillet pieces?

This method is used to cut not only pollock, but also any other medium-sized fish. With a little skill and experience, the process will take no more than 10–15 minutes. Actions are carried out in stages.

• The fish is turned upward with its back and tail towards itself.
• Make a neat, even cut along the ridge, deepening the knife to the bones.
• Cut off one half of the carcass, drawing the blade with force along the ridge, but without touching it, while simultaneously cutting the rib bones. The direction of movement is from the abdomen to the tail. It is necessary to ensure that as little meat as possible remains on the spine of the fish.

• The other half of the fish is treated in the same way.
• The cut parts are turned with the inner surface up. All that remains is to separate the meat from the bones. This is done with a knife, catching them with the blade and removing them with your hands. Or use eyebrow tweezers, pulling out the ribs by the protruding tips in the back area.
• The most important step is separating the meat from the skin. If pollock is fried, it is better not to remove the skin - during the cooking process it will turn into a fragrant crispy crust. In other cases, the skin is caught at the edges where the head was cut off and pulled towards the tail. If in some places the skin does not separate well, then make shallow cuts with a knife.

Fillet of healthy and young pollock looks very appetizing. You can use it to cook juicy steaks, chopped cutlets, and make pasta with vegetables. Cutting fish at home allows you to save money that you have to spend on finished fillets. With proper processing, there is little waste left from pollock, and from the tails and heads you can cook aromatic fish soup with herbs

How to properly cut pollock, watch the video below.

Pollock belongs to the cod family and is one of the important commercial fish in our country. You can buy pollock for sale in the form of fillets, backs (without head and tail) or in regular form.

In the latter case, the pollock will need to be properly cleaned before cooking.

You will need:

• A special cleaning knife or just a sharp knife,
• Cutting board.

How to clean

Do not forget that the taste of the future dish largely depends on the correct pre-processing of the ingredients. If the fish you bought is frozen, you should first defrost it. The easiest way to do this is to use a microwave oven by keeping it in defrost mode for a few minutes. You can wait for the pollock to defrost at room temperature. To defrost faster, you can place the fish under running (cold!!) water in the sink.

Then take a cutting board, a sharp kitchen knife or a special device for cleaning the scales. Place the pollock on the board so that the tail of the fish lies on the left under your left hand, provided that you are right-handed. To clean the scales, you should take the fish by the tail and hold it in this way with a knife slightly inclined to clean it “against the grain.” In this way, remove scales from both sides of the fish. Then carefully cut off its head, stepping back about one centimeter from the gills. Then, holding the pollock firmly in your hand, turn it belly up and make a longitudinal cut. It should be wide enough to remove all the insides. Remove everything, including the black film.

Finally, rinse the fish thoroughly. Make sure to completely remove the remaining black film inside and dry the fish. After all the pollock, you can prepare your favorite dishes from it.

Of course, the smell of pollock is not very pleasant, but you can get rid of it in several effective ways:

• to get rid of the fishy smell on your hands, wash them in salted water and sprinkle with citric acid;
• Soak dishes, cutting boards, knives in cold water with salt for several minutes, and then rinse with warm water;
• to remove the smell of fish during cooking, add a little lemon juice or milk to the boiling dish;
• To get rid of the fishy smell in the kitchen, you should fry a couple of tablespoons of ground coffee in a frying pan.