Pollock

Store fresh pollock in the coldest part of your refrigerator. Once frozen, thaw in the refrigerator before cooking. If you buy frozen pollock, keep it in the freezer until ready to use.

Don't overcook pollock, as it can become dry. Aim for flaky and opaque.

Its mild flavor pairs well with lemon, herbs like dill and parsley, and simple preparations.

Pollock is excellent coated in breadcrumbs and baked or fried for a crispy exterior.

Lemon wedges

Fresh dill

Parsley

Tartar sauce

Mashed potatoes

Coleslaw

Roasted vegetables

Overcooking, leading to a dry texture.

Using overly strong marinades that can overpower the fish's delicate flavor.