Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Oven temperatures vary. Cook to an internal temperature of 145°F.
BAKE: Season Alaskan Pollock with salt, pepper and herbs or dip in seasoned bread crumbs. Place in buttered baking dish and bake at 400°F.
SAUTE: Dip Alaskan Pollock in seasoned flour. Saute in oil, butter or margarine over medium heat, until lightly browned on both sides.
POACH: Fill large skillet with 2-3 inches of water. Season with salt, onion, lemon, bay leaf and peppercorns. Bring to boil. Add Alaska Pollock and cover tightly with a lid. Reduce heat and simmer until done.
SIMMER: For stews and chowders, add Cod pieces in the final 10 minutes of cooking. Do not over-stir.
WARNING: may contain bones.