SC - Was Ravioli, dumplings, and excoriation - now cooking Liver

[Lee-Gwen Booth]

I just bought some myself, although just enough for two meals.  The kind lady at
the fish counter recommended baking it.  I've got a little lemon/black
pepper/garlic marinade sitting on it at the moment.  My handy Webster's, by the
way, says pollock is a North Atlantic fish related to the cods, so you might be
able to use it in recipes calling for cod.
- --Maire

allilyn at juno.com wrote:

> Hello list,
>
> Store had a sale on frozen pollock.  Bought a bag to try.  Anybody know
> what pollock is, how it's used, whether it was used in period, etc.?
> Looks like very thin fillets of white fish.  So flat, it may be related
> to flounder.  Don't know if it's salt or fresh water, but given the
> amount they had, it's probably salt water fish.
>
> Haven't tried a lot of the fish recipes, as fish is very expensive
> inland, and not as good as on the coast, so now I can try a few.  What
> are your favorites?  I don't need modern recipes--have those as well as
> the period sources.
>
> Regards,
> Allison,     allilyn at juno.com
>
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