Bake: season or dip in seasoned bread crumbs. Place in greased baking dish and bake at 400° F.
Sauté: dip fish in seasoned flour. Sauté in oil, butter or margarine over medium heat, lightly brown on both sides.
Poach: in large skillet boil 2-3 inches water. Add seasoned fish, cover with lid. Reduce heat, simmer until done.
Simmer: for stews and chowders, add fish pieces in the final 10 minutes of cooking. Do not over-stir.
Deep fry: Preheat oil to 350°F; dip serving-size Pollock pieces into batter and/or seasoned crumbs. Deep fry at 350° F until outside is golden brown and Pollock flakes easily with fork.
Cooking times and temperatures may vary. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.