SC - Venison recipe request

[CBlackwill@aol.com]

In a message dated 4/23/00 12:08:48 AM Pacific Daylight Time, 
allilyn at juno.com writes:

> 
>  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.
>  

Pollack is a salt water round fish, very firm textured, and mild tasting.  It 
is very well suited to grilling or broiling (provided it is basted often, as 
it is fairly lean), and is also a very good bulk fish for seafood chowders.  
It tastes very similar to cod, and is often used in place of cod for 
restaurant items such as Fish and Chips (in America).  It is also the main 
fish used to produce "Imitation Crab", which, in my opinion, is a waste of 
good pollack, because that stuff tastes nothing like crab).  In general, it 
is an all-around multi-purpose fish.

As to whether or not it is period, you may have to ask Mr. Owl.  I know that 
it is a food fish prevailent in the North Atlantic and the waters around 
Alaska, so perhaps it could be.

Balthazar of Blackmoor

Words are Trains for moving past what realy has no Name.