Pollock: 18 beneficial and 3 harmful properties

Composition of pollock

The benefit of pollock lies in the rich composition of the meat of this fish. It contains vitamins E, ascorbic acid, A, PP, group B, mineral salts - potassium, magnesium, calcium, iron, phosphorus, zinc, cobalt, manganese, as well as fats, including polyunsaturated fatty acids called Omega-3 and Omega-6. Read also: Gotu kola: beneficial properties, contraindications, benefits and harm.

Pollock occupies a leading position among other fish in terms of protein, selenium and iodine content. Fatty acids reduce the level of “bad” cholesterol, stimulate metabolic processes in the body and normalize blood pressure. High-quality protein improves brain and digestive system function.

Recipe Baked Cod (Pollock) 300. Calorie content, chemical composition and nutritional value.

Nutritional value and chemical composition of “Baked Cod (Pollock) 300”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Baked Cod (Pollock) 300 is 99.1 kcal.

• Serving = 300 g (297.3 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Useful properties of pollock

Iodine increases the function of the thyroid gland and prevents diseases of this organ. Selenium neutralizes the activity of harmful substances entering the body.

Pollock caviar is often eaten, the benefit of which is its beneficial effect on the functioning of nerve cells and the entire central nervous system, and due to its ability to improve the absorption of iron, caviar can be used as a preventive measure for anemia.

In addition, it removes excess fluid from the body and strengthens bones, skeleton, cartilage tissue and teeth, so it must be present in the diet of older people.

But caviar does not contain iodine and chromium - microelements that fish liver is rich in. This valuable product improves vision and has a beneficial effect on the condition of hair, epidermis and nails. The liver is often present as part of complex therapy for diseases of the circulatory system, heart and blood vessels.

It acts as an excellent regulator of metabolism and is also involved in the metabolism of carbohydrates and fats. Successfully treats eczema and psoriasis and helps cope with genitourinary, viral and fungal infections.

Pollock fish: benefits and harms, cooking tips

Fish must be present in the diet. And this is not at all as ruinous as it might seem at first glance. Take pollock, for example – tasty and inexpensive, almost everyone can afford it. Moreover, many people underestimate its benefits.

depositphotos.com. Photosiber.

Composition of the product

Almost all people like pollock, except very young children and those who do not like this fish. 100 g of the finished product contains 80 g of water, almost 16 g of proteins and less than 1 g of fat. Also, the boiled product contains almost 1.5 g of calcium and only 50 mg of cholesterol.

Vitamins: A, PP, B1, B2, B6, B9, C, E.

Micro- and macroelements: chromium, sodium, potassium, zinc, calcium, iodine, fluorine, magnesium, selenium, phosphorus, sulfur, chlorine, iron, manganese, copper, cobalt, nickel, molybdenum.

Read, it’s very interesting: Oily fish and its beneficial qualities.

Beneficial features

• Children need fish for healthy growth and normal organ development.
• For adults, pollock dishes help maintain health and slow down the aging process.
• For the elderly, these seafood will help them lead a full life.

The beneficial properties of pollock are relevant for various systems of the human body:

• cover;
• reproductive;
• musculoskeletal;
• nervous;
• respiratory;
• visual.

This food contains more vitamin A than cod liver. It ensures healthy teeth, hair, nails and skin, strengthens the immune system, and benefits the respiratory system.

Pollock can be recommended to heavy smokers, as it reduces the harm caused by tobacco. It is advisable for residents of megacities to eat this fish.

A large number of microelements provide nutrition to muscle tissue and stop destructive processes in bones.

Contains little cholesterol and many valuable substances involved in hematopoiesis and maintaining the elasticity of blood vessels.

That is why eating pollock reduces the risk of developing cardiovascular diseases, minimizing the harm from an incorrectly selected diet.

When you lose strength

The beneficial properties of this fish help to quickly restore strength and restore peace of mind. We advise you to include the product in the menu if you are facing heavy physical or psychological stress.

Since pollock is a low-fat fish, you can make a nutritious breakfast from it. From the very morning it will “start up” your gastrointestinal tract, and at the same time provide a surge of strength and an excellent mood.

This is an excellent food for students: the price is low, and it’s easy to prepare even in a hostel. Separately, the following properties can be noted:

• helps keep your mind alert;
• improves memory;
• has a positive effect on cognitive functions.

In case of intoxication

Large amounts of iodine, selenium and other antioxidants make fish an excellent food for cleansing and restoring the body.

Pollock eliminates harm from many unfavorable factors. For example, after taking potent drugs or a serious illness.

Such fish is simply necessary for people with iodine deficiency and those who work in hazardous enterprises or live in an environmentally unfavorable region.

The product will be useful to include in the diet of alcoholics who have decided to “quit” or are coming out of a binge.

It is known that people with similar problems have impaired brain activity, suppressed digestive and immune systems, and vitamin deficiency.

Pollock helps a person recover from a critical condition and improve the functions of internal organs, strengthens nerves and improves brain function.

Read the article: Dory fish: composition, benefits and harm.

Benefits for children

This fish should be included in the diet of children over 2 years old. First of all, due to the high concentration of valuable elements. But there is one more point: kids and teenagers love to eat junk food. While pollock compensates for the damage caused by errors in diet, and at the same time strengthens hair and teeth.

For teenagers, pollock is good for its high content of zinc, which prevents the appearance of acne. This low-fat product does not provoke increased activity of the sebaceous glands.

And the omega-9 and omega-3 fatty acids contained in the composition, as well as vitamin E, strengthen the nervous system and prevent the development of depression.

Pollock during pregnancy

Natural antidepressants and vitamin E promote successful conception and a healthy pregnancy. They are required for the development of the fetal nervous system.

Pollock is not high in fat, which is important for women who do not want to gain excess weight while carrying a baby.

If mom regularly eats this type of fish, she will not have problems with her nails and hair, and her teeth will remain strong and beautiful.

This seafood holds the record for iodine and selenium content, which are extremely important during pregnancy. Copper and iron promote the formation of new blood cells and relieve anemia.

Pleasant to the taste and easily digestible, pollock usually does not cause attacks of nausea during toxicosis, constipation and flatulence.

What's the best way to cook?

It is optimal if the fish is boiled or steamed. Then the finished dish has only 79 kcal for every 100 g. To prevent boiled pollock from seeming bland, it is served with sauce, lemon juice or herbs. When adding soy sauce, food does not need to be salted at all. The product goes well with stewed vegetables.

Fried pollock, contrary to popular belief, also does not cause serious harm to the figure: 100 g contains about 127 kcal (if cooked correctly). The best side dish would be the same stewed vegetables or brown rice.

If you want to lose weight with this fish, give preference to boiled dishes. And don’t forget to include green tea, fruits and vegetable salads dressed with olive oil in your menu. Pollock can also be used as part of the Mediterranean diet, replacing more expensive seafood.

Harm of ready-made food

If consumed, there is a risk of poisoning. The harm may be due to:

• improper maintenance and feeding of fish;
• violations of transportation and storage conditions;
• gross errors in the cooking process.

Therefore, try to buy frozen fish in beautiful, airtight packaging indicating the production date and shelf life. Do not buy pollock at promotions and sales - supermarkets usually sell stale or damaged goods in this simple way.

We recommend reading: Useful properties of Far Eastern navaga.

Source: https://www.poleznenko.ru/mintaj.html

Fish for weight loss

Pollock is useful for obese people. The calorie content of meat is low - 72 Kcal per 100 g. But this is not the most important thing, the main thing is that the protein in its composition is almost 100% absorbed by the body, stimulating the functioning of the stomach and intestinal motility.

On a diet, pollock is recommended to be consumed boiled, stewed or steamed, for example, in the form of cutlets. With any of these processing methods, the energy value of the product does not increase and the dietary properties remain unchanged.

The ideal side dish for fish would be boiled brown rice and vegetables flavored with various seasonings. Doctors recommend eating pollock for people with weakened immune systems after illness or surgery.

Beneficial properties of liver, pollock caviar

Pollock liver is very rich in vitamin A and essential fatty acids, so it is recommended to eat it for vitamin deficiencies, thyroid problems, and myopia.

Pollock caviar is low in calories and contains many vitamins and minerals. Its use helps restore performance after serious illness or surgery, replenishing the lack of nutrients.

These products can only cause harm if they are consumed excessively, due to allergies or inflammation of the gastrointestinal tract.

When choosing canned food, you need to carefully read the labels. Optimal composition: liver, salt, pepper, vegetable oil and bay leaf. Other additives will be unnecessary. It is also desirable that the product be made from fresh, not frozen fish.

Pollock for children

Pollock is useful for a child for the same reasons as for adults, because the little person’s body grows and needs microelements, vitamins and nutrients.

Many types of fish provoke allergies in infants, so they can be used as food no earlier than 2-3 years, which cannot be said about pollock, whose meat is low-allergenic and can be used as complementary food from 7 months. Children can eat pollock in the form of soup, steamed cutlets, or stewed with vegetables and gravy.

Pollock - benefits and harm: 12 beneficial properties of fish for the human body

Pollock fish is considered a universal product, since in addition to the tender fillet, its liver and caviar are also eaten. Much is known about the benefits and harms of pollock, but not everyone is in a hurry to supplement the menu with this nutritious product, the cost of which is very affordable.

Pollock is a cold-loving sea fish weighing up to 5 kg, which is perhaps most widely used in cooking. It is sold fresh frozen (gutted and whole), canned, and in the form of semi-finished products (fillets). Caviar in various culinary preparations is highly valued, as is its liver. What are the health benefits of pollock and the harm from eating it, we will consider in the article.

The beneficial properties are determined by the low calorie content, the complete absence of carbohydrates and the presence of unsaturated fatty acids. This fish also contains several essential micro- and macroelements. In terms of the content of some vitamins, pollock also ranks high.

How to choose the right one

Harm from eating fish may be due to violation of storage terms or conditions. When buying fish, you need to take into account the following factors: Ice crust. It is impossible to find fresh pollock in the store.

Only frozen fillets are sold. Modern technology for preparing fish for sale involves coating the carcasses with an ice glaze, which normally should not exceed 4% of the pollock’s weight.

You can determine whether the ice crust meets the norm only by defrosting the fish and weighing it without ice. Color. Fillet of excellent quality is pure white, without spots or streaks of yellowish or pink.

Smell. Pollock is distinguished by a faintly sweetish smell. If stored improperly, fish begins to smell strongly and unpleasantly. Conditions in which the fish was stored. In a supermarket, the refrigerator sensor shows the storage temperature of the fish. It should not be higher than –18° C.

Manufacturer. Producing countries can only be Russia, Japan and China. This is explained by the fact that pollock lives in the north of the Pacific Ocean. For obvious reasons, it is impossible to find a Japanese product on the Russian market; there is fish of Chinese and domestic production.

Russian products should be preferred: they are environmentally friendly. The main sign of a Russian producer is the length of the carcasses is more than 20 centimeters, since it is prohibited to catch young animals. Is there a certificate for the product? Due to their external similarity, tilapia and pangasius are sometimes mistaken for pollock.

Such fish live near the bottom and feed on waste and can accumulate a lot of toxic substances. If the products being sold raise doubts, you can ask the seller for a quality certificate (certificate). Ingredients indicated on the packaging.

The ideal composition, which can be indicated on the packaging, consists of only two elements: fish, water. In some cases you can see E 452 (polyphosphate). This additive ensures moisture retention inside and outside the carcasses. Polyphosphate is banned in Europe, but it is not dangerous.

Comparing the benefits and harms of pollock, we can conclude that the positive properties prevail. Availability, low price, combined with beneficial effects on human health make this fish an indispensable product.

Chemical composition

Pollock, the benefits and harms of which are great, has a varied but typical composition for fish. For 100 grams of product there is:

• 9 grams of proteins;
• 9 grams of fat;
• 0 g carbohydrates.

At the same time, the calorie content of the product is relatively low. It is only 72 kcal. Therefore, pollock is often included in the diets of people who are losing weight, or those who are undergoing rehabilitation after an illness or surgery.

Pollock contains large quantities of vitamins A, B, C, E, PP. Fish also contains many macro and microelements, for example, calcium, magnesium, potassium, phosphorus, iron, zinc, iodine, manganese, cobalt, etc.

Pollock fried in pieces in a frying pan

This is a universal recipe that can be used to cook sea and river fish.

To prepare you will need:

• pollock 1.5 kg;
• 4 tbsp. l. soy sauce;
• lemon juice 2 tbsp. l.;
• pepper mixture;
• 5 g salt;
• flour 160 g;
• 100 ml vegetable oil.

Step by step description:

1. After cleaning the fish, cut it into small pieces.
2. Pour soy sauce and the juice of half a lemon, salt and pepper, stir, and refrigerate for 5 hours.
3. Heat vegetable oil in a frying pan.
4. Bread the fish pieces in flour. Fry until done, about 7-9 minutes. Turn over to the other side and cover with a lid.
5. Place the finished pollock on napkins to absorb excess fat.

According to this simple recipe, fried pollock in a frying pan turns out aromatic, golden on the outside and juicy on the inside.

Useful properties of cod meat

Their meat is low-fat and is indicated for dietary nutrition. It contains a large number of useful minerals, including:

1. potassium; 2. phosphorus; 3. sodium; 4. manganese; 5. fluorine; 6. calcium; 7. iodine and other trace elements.

All of the listed substances are concentrated in the cod liver. These features make liver an incredibly valuable food product.

Large and medium-sized fish of the cod family are included in the assortment of every fish section of supermarkets. These are not too expensive, but tasty and healthy varieties recommended for children's and dietary nutrition. Their meat has reduced fat content, it is white in color and has a good taste.

Recipe for stewing in sour cream sauce

Pollock with sour cream goes with any side dish and is easy to prepare.

Required ingredients:

• pollock 1200 g;
• 120 g flour;
• onion 1 pc.;
• salt;
• 100 ml vegetable oil;
• sour cream 100 g;
• 250 ml water.

Step by step description:

1. Wash and clean the pollock, divide into pieces.
2. Bread in flour and fry in a frying pan.
3. Finely chop the onion, fry it with two handfuls of flour in oil.
4. Add sour cream to the frying pan with the onions.
5. Pour 1 tbsp onion. hot water and simmer for 10 minutes.
6. Place fried pollock in the prepared sauce.
7. Simmer for 7 minutes with the lid closed.

Delicious sour cream sauce is an excellent gravy, and the fish in the sauce turns out very tender and juicy.

Delicious fish cutlets

This recipe is remarkable because the pollock cutlets turn out really tasty. The fish fillet is chopped with a knife to preserve the juiciness of the minced meat.

Products:

• pollock fillet 1000 g;
• 200 g white loaf;
• large onion 1 pc.;
• 1 egg;
• salt 20 g;
• 50 g semolina;
• olive oil;
• milk 50 ml;
• dry parsley 5 g;
• ground pepper 2 g.

Step by step description:

1. Prepare minced meat from boneless fillet - cut it into small pieces.
2. Cut the crusts off the bread, soak it in milk, add semolina to it.
3. Finely chop the onion.
4. Add the egg, onion and swollen bread to the minced fish.
5. Salt and pepper, add dry parsley.
6. Knead the minced meat with wet hands until smooth and form into cutlets.
7. Heat a frying pan, pour oil into it, and fry the cutlets on both sides over medium heat until golden brown.
8. When you turn the cutlets onto the second side, do not forget to cover the frying pan with a lid and reduce the heat.

Delicious fish cutlets are ready!

Benefits and harms of pollock liver

The benefits of pollock liver have been known since ancient times. So, healers prescribed this product to patients to restore vision. At the same time, there is an assumption that daily consumption of pollock liver can normalize the functions of the thyroid gland. By the way, despite the fact that pollock itself is rather dry, the entire supply of omega-3 fatty acids is contained in the liver of the fish.

According to scientists, the benefit of pollock liver for the human body lies in its rich composition, in particular the presence of phosphorus, which is responsible for the normal formation of bone tissue and ensures our dental health. In addition, this product also contains potassium, which regulates metabolic processes, relieves swelling and normalizes cardiac activity.

The benefits of pollock liver are known, and due to the considerable concentration of vitamin A, which is also vital for the human body, this substance is able to regulate the production and deposition of cholesterol, additionally being responsible for cell regeneration. By the way, it is this vitamin that helps people fight illnesses, protecting the body from fungal, genitourinary and viral infections.

The harm to pollock liver, which is rightfully considered a product with incredibly beneficial properties, is currently unknown to humans. Undoubtedly, it is possible to encounter allergies to canned food, but this is extremely rare. So, the only thing that can overshadow the pleasure of eating pollock liver is the expired expiration date of this valuable product.

The unique bouquet of vitamins that is present in this delicacy in itself makes any dish made from it extremely desirable for people of any age. But this seafood product is also rich in polyunsaturated fatty acids, which can deal with cholesterol in the body, expelling the harmful version of this substance from it and increasing the level of “correct” cholesterol in the blood.

As a result, the human cardiovascular system returns to normal and is in good shape.

Phosphorus is useful for bones, teeth, heart and brain, a fair amount of which is present in the delicacy. He is also actively involved in establishing a normal acid-base balance.

The presence of chromium allows you to regulate carbohydrate and lipid metabolism, which is extremely important for people susceptible to diabetes. The same element stimulates enzymes that affect heredity, and, therefore, this product is equally useful for both women and men.

The abundance of iodine in this fish, as in any other sea fish, promotes the production of thyroxine, which has a beneficial effect on the liver, nervous system and the condition of blood vessels.

Important! By actually fighting harmful antioxidants, pollock liver successfully manifests itself as a prophylactic agent that prevents cancer.

The presence of vitamin A in this seafood product, which is also known as the “eye vitamin,” is so high that pollock liver has been a proven means of combating vision problems for several centuries.

Its real participation in improving the activity of the thyroid gland and respiratory organs has also been established.

Alas, there is no such thing as complete happiness. And such a wonderful product in almost all respects has one, but noticeable, drawback. We are talking about worms that very readily settle in the body of pollock, including in its liver.

As scientists testify after their research over a long period of time, approximately 35 percent of the population of this fish is affected by various helminths. About 90 species of worms have been recorded in this fish, however, fortunately, only three of their varieties are really dangerous to humans.

As for pollock liver, which we use exclusively in the form of canned food, then after its industrial processing, even if there were these unattractive worms there, which current standards allow, then they no longer pose any danger to humans. Although, when discovered, they can pretty much ruin the appetite of the consumer who discovers them.

If you do not take into account the possible, but in practice extremely rare presence of helminths that can ruin your appetite, then this is essentially an ideal product. It is not suitable only for citizens who have an individual intolerance to it. But there are very few of them, since this fish is a very inactive allergen.

Important! The main recommendation when eating this delicacy is not to overeat.

Pollock caviar is a higher calorie product than fish, as it contains more fat. It contains 28 g of protein, 1.9 g of fat. Calorie content is 132 kcal.

Caviar contains fat-soluble vitamins A, D, E, iron, zinc, but it contains almost no iodine or chromium.

Due to its vitamin A content, pollock caviar is used in nutrition for skin diseases - psoriasis, eczema, as well as xerophthalmia and poor twilight vision.

Pollock roe contains a large amount of fat.

Caviar is sold in the form of salted preserves, so it can be harmful to hypertensive patients and people with kidney problems.

The calorie content of pollock liver is about 450 kcal. It contains little protein - about 6%. But it is a rich source of fat (50%) and fat-soluble vitamins A, E, D.

The liver can cause harm to the body if consumed in large quantities. It is rich in potentially hepatotoxic vitamin A, so if you eat it excessively, hypervitaminosis can develop, which will negatively affect liver function. In addition, liver is a fatty product that can cause an attack of biliary colic in the presence of cholelithiasis and pain in the right hypochondrium with biliary dyskinesia.

Marinated with onions and carrots

This recipe is easy to follow, and the result always exceeds all expectations.

Products:

• pollock 1 kg;
• 3 bows;
• 4 carrots;
• salt and pepper;
• 2 tsp. white wine or apple cider vinegar;
• 450 g tomato sauce;
• 100 ml water;
• oil for frying.

Preparation:

1. Clean the fish, wash it, cut into pieces.
2. Cut the onion into half rings.
3. Grate the carrots.
4. Fry the onion until golden brown, add a pinch of ground black pepper.
5. Add carrots to the onion, simmer until tender, adding salt and pepper to taste.
6. Add tomato sauce to the vegetables in the frying pan and simmer for 2 minutes.
7. Add 150 ml of water and vinegar or wine to the tomato dressing in the frying pan, simmer for 3 minutes.
8. Salt the fish and place in the prepared tomato sauce in a frying pan. Cover with a lid and simmer over low heat until done.

Pollock marinated with tomato and vegetables goes well with a side dish of boiled potatoes.

How to choose and store correctly

Frozen fish should not have a strong fishy or foreign odor. High-quality fillets are white without pink or yellow spots, which indicate fat oxidation.

It is advisable that the fish or fillet be covered with a thin ice crust that does not contain polyphosphates to retain moisture and increase the weight of the product.

Sometimes bottom fish pangasius or tilapia, which can absorb harmful substances, are passed off as pollock. feed on waste from the bottom of the sea. These fish can be farmed artificially in dirty waters. Therefore, it is not recommended to buy fish from market traders who do not have a quality certificate.

Frozen fish can only be stored in the freezer at -18°C.

Dried fish should be stored in appropriate packaging in a cool, dry place.

In a slow cooker

Amazingly tasty fish on a bed of vegetables, with creamy sour cream sauce, made in a slow cooker.

Products:

• pollock 2 carcasses;
• 2 onions;
• 1 carrot;
• 100 g sour cream;
• 150 ml cream;
• salt;
• seasoning for fish;
• vegetable oil

Preparation:

1. Clean the pollock and cut into pieces.
2. Salt the fish and sprinkle with seasoning.
3. Chop the onion and grate the carrots.
4. Pour oil into the multicooker bowl. Add onions and carrots.
5. Close the multicooker lid, set the “Bake” or “Multi-cook” mode (125–135 °C) for 40 minutes.
6. Prepare sour cream filling, mix sour cream, cream and a pinch of salt.
7. Stir the vegetables in the slow cooker. 20 minutes after the start of stewing, place pieces of fish in a multicooker bowl on a vegetable bed.
8. Pour the cream and sour cream mixture over the fish in the slow cooker. Close the lid and cook until the end of the program.

Serve with buckwheat porridge or mashed potatoes.

Bake fish with tomatoes and cheese

To cook pollock in the oven, you will need a large baking sheet. It can be covered with foil.

Products:

• pollock 1600 g;
• 200 g cheese;
• sour cream 200 g;
• 2 onions;
• 3 cloves garlic;
• 5 tomatoes;
• dill 1 bunch;
• salt 10 g;
• seasoning for fish 5 g.

Step by step description:

1. Clean the fish, wash it, and cut into portions.
2. Cut the onion into half rings.
3. Prepare sour cream dressing by adding chopped garlic, dill and salt to the sour cream.
4. Place the onion in the bottom of the baking dish and the fish on top. Brush the pollock pieces with sour cream, garlic and herbs.
5. Place tomato slices on top of the fish, sprinkle with grated cheese, and brush with sour cream.
6. Place in a preheated oven and bake for about 45 minutes at 200°C.

Delicious pollock baked with cheese is ready!

Whole pollock in the oven in foil

Fish prepared according to this recipe turns out tender and tasty. Its preparation takes little time.

Products:

• pollock 1000 g;
• 10 g salt;
• ground black pepper 2 g;
• 3 tbsp. l. lean oil;
• lemon juice 3 tbsp. l.;
• 1 tbsp. l. tomato paste;
• mayonnaise 1 tbsp. l.

Step by step description:

1. Clean and wash the fish, rub it with salt and pepper.
2. Combine for the sauce: tomato paste, mayonnaise, lemon juice and vegetable oil (olive oil is possible), a pinch of salt. Stir until smooth.
3. Cover a baking sheet with foil, grease with oil, place the fish, and pour the sauce on top.
4. Cover the top of the baking sheet tightly with foil.
5. Bake the fish at 200°C for about 40 minutes.

The finished dish is juicy orange in color.

Fish fillet in batter

Fish prepared according to this recipe is similar to a restaurant delicacy. It has a slightly lemony flavor and a delicate consistency.

Products:

• pollock fillet 1000 g;
• 100 g lemon juice;
• pomegranate sauce 4 tbsp. l.

For the batter:

• eggs 2 pcs.;
• 10 g salt;
• paprika 6 g;
• 2 tbsp. l. sour cream;
• flour 60 g.

Step by step description:

Clean the fish, wash it, cut into portions.

1. Rub with salt, add lemon juice and pomegranate sauce.
2. Place in the refrigerator to marinate for 2 hours.
3. Prepare a batter from eggs, sour cream and flour, do not forget to add salt and sweet ground paprika.
4. Place pieces of fish into the oil heated in a frying pan, dipping them into the batter. Fry on both sides until golden brown.

Even those who are not fans of pollock will enjoy this dish.

How many calories are in pollock liver?

Pollock liver is considered a fairly nutritious product. There are 474 kcal per 100 g. The BJU ratio is as follows:

• proteins – 6 g;
• fats – 50 g;
• carbohydrates – 1.2 g.

Advice! The product should be stored in a container with a lid or a plastic bag. The shelf life after opening the package is 2 days.

One of the advantages of the offal is its affordable cost.

Pollock fillet baked with potatoes

This recipe makes a wonderful fish casserole.

Products:

• pollock fillet 500 g;
• potatoes 4 pcs.;
• salt;
• pepper;
• nutmeg;
• butter 100 g;
• flour 2 tbsp. l. (with top);
• milk 50 ml;
• cream 50 ml;
• garlic 2 cloves;
• parsley 2 branches;
• cheese 100 g.

Step by step description:

1. Peel, wash, cut or chop the potatoes into thin slices. Add salt, pepper and stir.
2. Grease the mold with oil. Place the potatoes in an even layer.
3. Cut the pollock fillet into pieces, add salt and pepper, and mix.
4. Place the fish pieces on the potatoes.
5. Prepare a sauce from butter and flour. Melt the butter in a frying pan, add flour, stir for 2 minutes.
6. Pour milk into the sauce in a thin stream, stir, pepper, salt, and add ground nutmeg to taste.
7. Add cream to the sauce and stir.
8. Squeeze the garlic onto the fish and pour the creamy sauce over it.
9. Place the mold in the oven at a temperature of up to 190 °C.
10. Bake for half an hour.
11. Remove the fish, sprinkle it with grated cheese and chopped parsley. Bake for another 10 minutes.

After removing from the oven, divide the fish casserole into portions and garnish with herbs.

Pollock for weight loss

Pollock when dieting is just a godsend. Low-fat, with a complete absence of carbohydrates, but with a large amount of proteins and amino acids. This fish helps not only to lose weight, but also to improve the health of the body as a whole. Due to the high content of vitamins and microelements, it can be recommended even to sick people.

In order to lose weight, you need to choose only cooking methods that use a minimum of fat. For those who want to have a beautiful figure, we can recommend steaming pollock, baking it in the oven with vegetables, or stewing it. For dietary dishes, you should avoid using herbs and spices, which cause a strong appetite and thirst. What is better to use: fillet or whole fish?

Each type has its own pros and cons. Fish with bones contains more nutrients, and the benefit of pollock fillet is that it is less fatty and high in calories, which is perfect for weight loss.

For those who want to lose extra pounds, the benefits of pollock are great and highly recommended. Its inclusion in your usual diet (you don’t even have to “sit” on the same type of diet) will help:

• saturate the body and satisfy the feeling of hunger;
• stabilize appetite by normalizing glucose;
• get from pollock the maximum amount of vitamins and minerals that help establish and accelerate metabolic processes;
• get the minimum amount of calories from the product you eat;
• do not be afraid of the presence of carbohydrates, which lead (when absorbed in the intestines) to excess body weight.

Pollock is a low-calorie product, so it can be eaten when losing weight. When following a diet, fish is included in the diet twice a week.

Mostly women adhere to a mono-diet, eating pollock with vegetables (tomatoes, cucumbers, carrots, cabbage, beets, blueberries, zucchini and bell peppers). Fish can also be eaten with salad. Instead of salt, it is advisable to use lemon juice or soy sauce.

During the pollock diet, you can boil, stew, bake or grill. Frying fish is not allowed. You also need to drink 1.5 liters of water per day.

Fish covered with cheese

You can serve this fish with a salad of fresh vegetables, boiled potatoes or rice.

Products:

• pollock 700 g;
• cheese 160 g;
• onion 2 pcs.;
• lemon 0.5 pcs.;
• pepper mixture;
• salt.

Step by step description:

1. Wash the fish, clean it, cut into rounds. Salt and pepper it, sprinkle with lemon juice.
2. Cut the onion into rings.
3. Place a layer of onions on a greased sheet and prepared fish on top.
4. Place some onion on top too.
5. Sprinkle with grated cheese.
6. Bake at 190°C for about half an hour.

The fish turns out delicious, with a golden cheese crust.