Sedna Industries

Pollock Recipes

Wild Alaskan Pollock wins the versatility award in every segment of food service – from white tablecloth to quick service – and in almost every form of seafood. It is the most versatile of white fish – mild, lean, and flaky and delicious poached, baked, broiled, steamed, sautéed or deep fried. There is a bound to be a Pollock item perfect for your menu and for your customers. Remember that superior wild Alaska Pollock is not the same species as darker, stronger flavored Atlantic Pollock.

Baked Pollock

1 1/2 lbs. pollock
3/4 c. sour cream
1/2 c. Parmesan cheese
1/4 c. melted butter
1/2 tsp. salt
1/8 tsp. pepper

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Place 1 1/2 pollock fillets in greased baking dish. Spread on fillets the mixture of sour cream, Parmesan cheese, melted butter, salt and pepper. Bake uncovered 30 minutes at 350 degrees.

Pollock Fillets Almondine

2 lb. pollock or other fish fillets
1/4 c. all purpose flour
1 tsp. seasoned salt
1 tsp. paprika
1/4 c. butter
1/2 c. sliced almonds
2 tbsp. lemon juice
5 drops hot pepper sauce
1 tbsp. chopped parsley

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Cut fish into 6 portions. Combine flour, salt, and paprika. Roll fish in mixture and place in single layer, skin side down, in well greased baking pan. Drizzle 2 tablespoons of melted butter over the fish. Broil 10-15 minutes or until fish flakes easily.
Meanwhile, saute almonds in remaining butter until golden brown. Remove from heat. Add lemon juice, hot pepper sauce and parsley. Pour over fish and serve at once. Serves 6.

Sedna Industries, Inc