Lean, mild, and firm, wild Alaska pollock is a blank slate for a global range of flavors. This means that, for the most part, you’ll be matching your wine to the ingredients in the dish rather than the fish itself. And this white fish is not only popular for its versatility, but also for being a sustainability superstar as one of Alaska’s most abundant seafood species. Now get your wine glass ready, and prepare to enjoy wild Alaska pollock for breakfast, lunch or sipper (oops, we meant supper!)
Fried Wild Alaska Pollock
The one exception to matching your wine to the ingredients rather than the fish itself is when you’re opting to fry wild Alaska pollock, in which case you want to focus your wine hunt on a bottle that cuts cleanly through the oil.
Wild Alaska pollock is a great fish choice for recipes that involve battering and frying since it’s firm enough to hold up to the high heat and hot oil. Along with cod, wild Alaska pollock is one of many classic choices for fish and chips. Instead of serving your fish and chips with a crisp, effervescent beer, try a crisp, sparkling wine instead. This 2017 Finke’s Sparkling Chardonnay, for instance, is light and fresh, showcasing primary fruit and white flowers that complement a casual meal.
If bubbles aren’t really your thing, this 2018 Più Gioia Pinot Grigio will go down easily. Where some Pinot Grigios can be thin and underwhelming, Più Gioia has complexity and a longer finish while maintaining a light body and crisp acidity.
Baked Wild Alaska Pollock
Wild Alaska pollock makes for a fuss-free, lean protein in baked fish tacos. If you’re dressing up your tacos with spicy, citrusy garnishes — salsa verde, lime crema, fresh jalapenos, or even mango salsa — this 2018 Diviner Sauvignon Blanc is a crisp and lean Sauvignon Blanc that has bright green fruit and grass notes for a refreshing minerality.
Or, for a Mediterranean-inspired meal, wild Alaska pollock baked in an herbed tomato, olive, and caper sauce pairs well with this 2018 Outer Sounds Sauvignon Blanc for its juicy, tropical and citrus flavor along with grassy highlights.
Pan-Fried Wild Alaska Pollock
A simple pan or skillet fry goes a long way when you build up richness and flavor with good-quality butter and whatever fresh herbs you have around. Wild Alaska pollock that has been drizzled in browned butter goes well with a dry white that’s been aged in steel such as this 2017 The Independent Chardonnay that has tasting notes of apricot, honey and pear.
Don’t be afraid, though, to try a slightly chilled red with fried wild Alaska pollock such as this 2018 Keep It Chill gamay. Its bright and brambly flavors pop when the temperature drops.
Grilled or Broiled Wild Alaska Pollock
Chances are high that if you’re grilling wild Alaska pollock, the weather is nice enough for you to be dining outside. If it’s winter and you’re looking for that nice char on your fish, a quick broil works too. No matter what flavors you use to marinate your protein before they hit the grill or what sauce you end up slathering on afterward, you can drink just about any dry to semi-dry rosé, such as this 2018 Summer Water Rosé, with your meal as long as the wine is nice and cold.
A wild Alaska pollock cookout can also be elevated with a 2018 Field Theory Albariño, which is crisp with a great texture. With notes of apricot, white flowers and citrus, its aromatic flavors make it a unique selection for a white wine.
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