Here’s a seafood secret: I initially underestimated wild Alaska pollock. There. I said it.
Not because I didn’t like it, but perhaps I didn’t then grasp its vast culinary potential. I didn’t see its kitchen star power, didn’t get its wonderful nuance of being both mild and versatile.
But several casseroles, stir-frys, bowlfuls of chowders and who knows how many fish tacos later — I officially recant my stance, and today proudly fly my wild Alaska pollock flag high, because I now know that there are few things this unsung hero of a super-fish cannot do.
1. The really cool thing about wild Alaska pollock is that it empowers the chef to build flavor. Its inherent mildness allows it to be whatever it needs to be, making it a perfect, low-calorie protein with which to play.
2. Wild Alaska pollock nudges me to get creative with marinades and rubs, and to explore a world of weeknight stir-frys.
3. I don’t get bored because I know there are at least all kinds of different ways of making my wild Alaska pollock go global with flavor.
4. I also love the ease of prep that comes with our wild Alaska pollock quick-cuts, liberating me to get fancy with other aspects of the meal.
5. It doesn’t hurt to have a handy list of wine pairing suggestions for some of my favorite wild Alaska pollock preparations.
6. And I truly appreciate how easy it is to nourish my baby boy with this gentle-tasting species.
So, my wild Alaska pollock-palooza celebrates this species as a beacon of unexpected possibility, kind of like a person who might have been deemed “not your type” on the first date, with whom you end up staying joyfully married forever.
Live wild...and stay open!
Monica
Pictured: A hearty serving of arroz con wild Alaska pollock (by our friends at ASMI — Alaska Seafood Marketing Institute), whose herbaceous, peppery and turmeric-forward flavors remind me that wild-caught Alaskan seafood is truly the perfect flavor canvas.
