We get a lot of the Alaska Pollock over here and it tastes good. Iglo uses it in their frozen fish fingers. I've bought it now and then as frozen filets, usually sold in a 1 kilo bag, various brands, some good and others not so good. I've noticed that very often the fish in no-name brands is "pastie" and tasteless. I can't remember if it was the pollock or something else. I agree with you shiney, that is a good price for the lunch meal. I wish that we could get a nice piece of fried and lightly battered fish over here. For some strange reason, "they" can't manage it up in our area. Just an hours drive away across the border to Holland, no problem! David, you mentioned Coley. We can get that and it tastes very good, I usually get it for when I do fried and battered fish. It used to be about the cheapest fish we could get over here but in the meantime the price has sky-rocketed, like everything else has. For anyone who has never bought it - it looks dark when raw but turns light when cooked. It is a nice flakey, and NOT fishy-tasting, fish that holds its shape when cooked.
Birds eye used to make hoki fish fingers when the cod crisis first raised it's ugly head. That was very fishy tasting but I believed it is caught near Australia? Not very environmentally friendly.
Celia. You are right I remember hoki (I think it was hake). Not only wasn't it very environmentally friendly, it was also pretty 'orrible. Oh and David. Coley is grey looking and 'orrible too. Pollock is nicer.
Just remembered. Anybody ever tried ling? It's another member of the cod family but is sort of chewie. Tastes OK but not a nice texture. Doesn't flake.
Nope. Ling Maybe until spring we could become Fish-eaters corner. NATHAN. Where are you? Note that the link points to a boat out of Bridlington, 20 miles south of here. Just because the Welsh have more sense than to eat it........
The best tasting fried fish that we have ever had was Mahimahi (dorado). It tastes very similar to cod but has a flakier texture and a slightly pinkish tinge. I should think it would be very expensive over here but we had it as fish and chips from a hole in the wall chippie when we were on holiday. We only decided to try it because the smell from the chippie reminded us of home :D . We hadn't any idea what it was going to taste like.
We used to get Ling years ago and both of us liked it fried in a bit of butter and oil. Rarely see it now, mores the pity, and when we do, the price puts us off.
hi all, just a point. i noticed that in our 'processed' meal it does say Alaskan pollock. why? i honestly don't know. and like a lot of you have said, how does it come here from miles away, when we have our own fish? don't want to start a debate, genuinely don't know. cheers
