Alaskan Whitefish
Alaskan cod, pollack, and sole are known as 'whitefish.' Cod and pollack end up as fish sticks and fish fillets at your local fish and chips joint. Pollack is often made into surimi, or imitation crab ("Krab"), which becomes an ingredient in seafood salads, some types of Japanese rolls, pasta disches, and even sandwiches. Fillets of sole are sold in seafood markets nationwide and throughout the world.
Alaskan pollack wins the Mr. Versatile award because it can be minced and made into surimi, filleted for fish sticks, poached, baked...you name it. The meat is mild and flaky.
Alaskan cod, also known as Pacific or True cod, is harvested year-round, processed and frozen. The meat is relatively firm, white, lean, and with large white flakes. Also, it's very low in fat. When your family is in the mood for a seafood dinner you can't go wrong with a package of Alaskan cod fillets. Try poaching the fillets in a little white win and butter or bread and fry them. It's hard to go wrong.
Sole or flounder are a flatfish harvested in the cold, clean waters of Alaska. There are many different varieties of this fish, including Dover sole, Rock sole, and Flathead sole. The meat is very delicate and most, and it's best when poached or steamed...even microwaving works! Try preparing this fish with herbs and fruit salsas.
Learn about: Alaska Halibut >>>
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