TEMPURA ALASKAN POLLACK FISH FILLET
- Weight: 325 grams per pack
- Produced from Frozen at Sea Alaska raw material
- Direct import program, supply chain managed
- Processed in MSC & BRC certified facility
- Sustainable fishery, MSC certified
- 100% usable, no labor or waste
- IQF ease of use
- Deep skinned
- Product ships frozen and will arrive frozen or partially thawed
Alaska’s most abundant seafood species, Alaska pollock is a lean, mild, and tender member of the cod family. Slightly smaller and less oily than Atlantic pollock, Alaska pollock has a similar taste profile to haddock or cod. Sustainably harvested from waters off the coasts of Alaska. Alaska pollock is a versatile, easy to prepare fish, with a mild, sweet, appealing flavor, consistent snow-white flesh, and tender texture with excellent flaking qualities.
The most versatile of all whitefish varieties, it is delicious poached, baked, broiled, steamed, sautéed, or deep-fried. It can be paired with any number of flavors and ingredients in everything from fish and chips to delicately sauced fillets. With year-round availability, Alaska pollock is a good addition to any menu or seafood counter.
ABOUT PACIFIC WEST SEAFOODS:
From classic seafood favorites to new products developed in response to changing consumer tastes, Pacific West’s extensive range of value-added seafood offers versatility and efficiency to commercial kitchens of all sizes. Designed in collaboration with chefs to be cooked from frozen, their products leave plenty of room for your unique creative signature.
You can tell if the Alaskan pollock is cooked well by gently inserting a small, thin knife into the thickest part of the fillet and checking to see if it's opaque throughout. Alaskan pollock makes fine fish sticks and fish cakes and is good steamed. It is passable as fish and chips, but this is not the ideal preparation. Don't broil it, because if you make the slightest miscalculation on the timing you could wind up with dry fillets.
Alaska Pollock is great for baking, broiling, sautéing, frying, steaming, or poaching. It is the most widely used fish in the fast food market where it is used to make fish n' chip fillets, fish patties for sandwiches, and groundfish products.
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed seafood. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw seafood separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw seafood.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Pacific Pollock Fillets with Spicy Ramen Crust by Pacific Seafood
- 1 lb Pacific Seafood Pollock fillets
- ½ cup White Vermouth or dry white wine
- 1 Large Egg, well beaten
- 1 cup Corn Starch
- 1 Tbsp Cajun’s Choice Creole Seasoning
- 3 – 3 oz pkgs Ramen style noodles, dry and coarsely ground
- ¼ cup Canola Oil
- 2 tbsp unsalted butter
- Combine Vermouth or wine and egg, mixing well. Set aside.
- Mix corn starch with Creole seasoning.
- Evenly coat Pollock fillets with seasoned corn starch, shaking off any excess.
- Dip coated Pollock fillet in the egg mixture and gently press fillet into ground Ramen style noodles. Allow noodle coated fillets to rest for 3 to 5 minutes before trying.
- In a large sauté pan over medium-high heat, combine oil and butter. When the oil is hot, sauté fillets for approximately 3 minutes on each side, or until lightly golden. Do not overcook it!
Fish Bites with Tartar Sauce by Pacific Seafood
- 1 lb Pacific pollock, whiting, or halibut (boneless and skinless)
- 1 cup panko bread crumbs
- 1 Tbsp Creole seasoning
- 1 half stick (¼ cup) butter
- ½ tsp olive oil
- 2 Tbsp flour
- 2 Tbsp reduced-fat mayo
- 2 Tbsp Honey Greek Yogurt (non-fat)
- ½ Tbsp of Dill relish
- 1 tsp garlic powder
- ½ tsp parsley
- Pinch of black pepper
To Prepare Fish Bites:
- Preheat oven to 450°F. Line a baking sheet with aluminium foil.
- Cut fish into bite-size pieces (2×1-inch). Pat fish dry with a paper towel.
- Combine bread crumbs and creole seasoning in a small bowl.
- In another small bowl melt butter, add olive oil, and a dash of salt.
- Put flour on a small plate or bowl. Start dipping fish pieces. First into flour, then into butter mix, and finally in breading (make sure they are completely coated).
- Set onto the baking sheet and repeat until all fish pieces are breaded.
- Spray bites with cooking spray, this will help brown the outer edge.
- Bake for 12-15 minutes or until fish starts to flake.
- Serve with our homemade tartar sauce.
To Prepare Tartar Sauce:
Mix all ingredients in a small bowl. Refrigerate until ready to serve. (This sauce keeps for up to 3 days in the refrigerator)