Ingredient
Pollock, dried
The Versatile Dried Pollock
Dried pollock, also known as dried Alaska pollock, is a popular ingredient in Asian and Scandinavian cuisines. It is characterized by its firm and flaky texture, mild flavor, and pale white color. Drying the pollock enhances its umami taste and allows for long shelf life, making it a convenient pantry staple for many dishes.
Origins and history
Dried pollock has a rich history in Asian and Scandinavian cultures. In Asia, it has been used for centuries as a staple ingredient in dishes like soups, stews, and stir-fries. In Scandinavia, dried pollock has been a traditional food source, especially during the long winter months. Its preservation method dates back to ancient times when drying fish was a common practice to ensure food availability throughout the year.
Nutritional information
Dried pollock is a good source of lean protein, low in fat, and contains essential nutrients such as vitamin B12, selenium, and phosphorus. It is also relatively low in calories, making it a healthy addition to a balanced diet.
Allergens
Fish (Pollock)
How to select
When selecting dried pollock, look for pieces that are firm, dry, and free from any signs of discoloration or mold. The fish should have a pleasant aroma, without any off-putting smells. Opt for reputable brands or sources to ensure quality and freshness.
Storage recommendations
To maintain the freshness and quality of dried pollock, store it in an airtight container or resealable bag in a cool, dry place. Avoid exposure to moisture or direct sunlight, as it can cause the fish to spoil or lose its flavor. Properly stored, dried pollock can last for several months or even up to a year.
How to produce
Dried pollock can be produced by filleting and then drying fresh pollock. This can be done by air-drying the fish in a well-ventilated area or using specialized drying equipment. The drying process removes moisture from the fish, preserving it for long-term storage.
Preparation tips
Dried pollock can be rehydrated by soaking it in water or broth before using it in recipes. It can be added to soups, stews, or stir-fries to impart a rich umami flavor. Dried pollock can also be ground into a powder and used as a seasoning or mixed with other ingredients to make fish cakes or fritters. Additionally, it can be enjoyed as a snack or appetizer when lightly pan-fried or grilled until crispy.
Substitutions
Dried cod, dried haddock, dried whiting
Culinary uses
Dried pollock is commonly used in Asian and Scandinavian cuisines. It is often used in soups, stews, porridges, and stir-fries to add depth of flavor and texture. In Scandinavia, it is a key ingredient in traditional dishes like lutefisk and rakfisk. In Asian cuisines, it is used in dishes such as budae jjigae (Korean army stew) and sundubu jjigae (Korean soft tofu stew).
Availability
Commonly available in Asian markets and specialty seafood stores.
