Pollock is a fabulous fish ~ it’s easy to cook and great to eat; it’s local here in Maine and New England + affordable + sustainable.
I was recently introduced to this fish by the fantastic team at Rosemont Market our goal was to create a fabulous fish taco to celebrate Cinco de Mayo with the food and flavours of Maine; I am continually amazed at the breadth, depth and variety of fantastic food produced in this state and across new england by small conscious local businesses, it’s truly inspiring!
In this recipe, I used stone-ground white corn tortillas from Tortilleria Pachanga, local tomatoes from Backyard Farms, and locally caught Pollock seasoned with my favourite blackening spice from Gryffon Ridge and greens from Goranson Farm, all available from our local neighbourhoods, Rosemont Market & Bakery.
If you follow my recipes, you know I love all things local and deeply value sustainable food systems. I was interested to learn a little about Pollock from this article in Seafood Source. Executive editor Cliff White gives us some great food for thought;
“The Gulf of Maine Research Institute considers Atlantic pollock a “responsibly harvested” species. The Atlantic pollock is also known as “Boston blue” and the “blue cod”, and it is a member of the cod family. “We’re catching a lot of it,” Ben Martens, executive director of the Maine Coast Fishermen’s Association, said in the article. “People should be looking for product of Maine, product of New England. Asking questions of those who are selling you fish.”
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
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Fish Tacos with local pollock
CUT fish into 8 small pieces and sprinkle with spice mix + salt + olive oil – roll gently to coat.
HEAT FRY PAN or skillet. Pan-sear fish on medium heat for 3 – 4 mins on each side until cooked and fish flakes easily with a fork. The thickness will determine the cooking time. Cooked = white, not opaque. REST 5 mins cover.
FINELY DICE tomatoes + cilantro and avocado if using and mix in a bowl. Add onion or garlic and make a fresh salsa if you like seasoning with salt + lime juice. Cut lime into wedges.
WARM or toast tortillas if you like, and plate 2 per person, adding lettuce leaves.
ADD cooked blackened pollock + freshly diced tomato mix – garnish with herbs.
SERVE with lime wedges + a drizzle with hot sauce if you like
SWAP POLLOCK use cod, haddock, mahi mahi, monkfish, halibut or swordfish – cooking times will vary.
SWAP BLACKENED SPICE for Old Bay Spice Blend + Smoked Paprika + Oregano.
SWAP HERBS use garlic chives, scallions, parsley, celery leaves, chives or dill.
LOW CARB swap corn tortillas for Lettuce Tacos