AMAZING WAYS TO COOK POLLACK - The FishLocker at Spargos Kitchen - Pollack and Lobster 3 Course Meal - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
Jan
John, family and chef. Wonderful content seeing a gormet meal prepared from your catch. Regarding the chefs statement that a stigma being attached to Pollack is due to commerical fisheries catch this species, at least in -America and most anything you purchase in the frozen or packaged section is made up of processed pollack. For instance frozen fish sticks and fillets is usually pollack and the same can be said of immitation crabmeat and lobster is made of pollack. The fresh variety you got to sample seems to throw the stigma under the bus. seeing it can be made into quite the delicasy.
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John, family and chef. Wonderful content seeing a gormet meal prepared from your catch. Regarding the chefs statement that a stigma being attached to Pollack is due to commerical fisheries catch this species, at least in -America and most anything you purchase in the frozen or packaged section is made up of processed pollack. For instance frozen fish sticks and fillets is usually pollack and the same can be said of immitation crabmeat and lobster is made of pollack. The fresh variety you got to sample seems to throw the stigma under the bus. seeing it can be made into quite the delicasy.
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hunt
Excellent. Salivating now. -
When I've cooked local (West Wales) Pollack in the past I don't recall seeing quite the big cod-like flakes that I see in the Pollack here! - Maybe Cornish Pollack is different! I'm prepared to believe it --
I seem to remember that Jamie Oliver was once asked his personal favourite dishes to eat and 'fish finger sandwich' was one of the very top answers. And who could deny.
Inspired to hit some Pollack marks on Monday -
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Excellent. Salivating now. -
When I've cooked local (West Wales) Pollack in the past I don't recall seeing quite the big cod-like flakes that I see in the Pollack here! - Maybe Cornish Pollack is different! I'm prepared to believe it --
I seem to remember that Jamie Oliver was once asked his personal favourite dishes to eat and 'fish finger sandwich' was one of the very top answers. And who could deny.
Inspired to hit some Pollack marks on Monday -
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Trampster
Stunning John & Jim! Chuckling at Jim pottering around the kitchen in his (steel toe capped) Rigger Boots! Every morsel looked delicious, apart from the addition of Celery to the Chowder - Can't abide the taste or smell of that stuff! As Jim said, some Parmesan would have been good with the Herb crust! Everyone to their own. The Cheesecake also looked scrummy - would have liked to see how that was made. Regards to all - stay safe & well. --
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Stunning John & Jim! Chuckling at Jim pottering around the kitchen in his (steel toe capped) Rigger Boots! Every morsel looked delicious, apart from the addition of Celery to the Chowder - Can't abide the taste or smell of that stuff! As Jim said, some Parmesan would have been good with the Herb crust! Everyone to their own. The Cheesecake also looked scrummy - would have liked to see how that was made. Regards to all - stay safe & well. --
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chris
Having been a chef all my working life (and specialising in fish and seafood, I would suggest you put the crust on top of the (seasoned) fish, as soon as it goes into the oven, not after the fish has already been in the oven for five minutes, so as the fish is not over cooked.
Also as an alternative to flour for thickening, are good Maris Piper potatoes, cut up small and stewed along with the rest of the vegetables, for the chowder.
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Having been a chef all my working life (and specialising in fish and seafood, I would suggest you put the crust on top of the (seasoned) fish, as soon as it goes into the oven, not after the fish has already been in the oven for five minutes, so as the fish is not over cooked.
Also as an alternative to flour for thickening, are good Maris Piper potatoes, cut up small and stewed along with the rest of the vegetables, for the chowder.
reply
Lucius
From a family of Italo-Australians in Canberra with love, particularly for your fishing video: why are you killing the fish twice? The pure flavour of your catches is being obliterated by all other ingredients. It feels like you folks are using everything you have in the fridge and pantry, bar chocolate chips. Please keep it simple and mixing fish and dairy is just blasphemy. Less is more! Ciao!
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From a family of Italo-Australians in Canberra with love, particularly for your fishing video: why are you killing the fish twice? The pure flavour of your catches is being obliterated by all other ingredients. It feels like you folks are using everything you have in the fridge and pantry, bar chocolate chips. Please keep it simple and mixing fish and dairy is just blasphemy. Less is more! Ciao!
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David
Pollock underrated, more sustainable and comparatively cheap, cooked properly nice chunks of white fish. All the food looked great, but I hate celery cooked or raw, so I would substitute that. Apart from that another excellent demonstration on cooking both the lobster and a variety of ways of cooking pollock, the Fishfinger Sandwiches looked to die for. Thanks for posting.
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Pollock underrated, more sustainable and comparatively cheap, cooked properly nice chunks of white fish. All the food looked great, but I hate celery cooked or raw, so I would substitute that. Apart from that another excellent demonstration on cooking both the lobster and a variety of ways of cooking pollock, the Fishfinger Sandwiches looked to die for. Thanks for posting.
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Palin
Was worried for a second you wouldn't say -rolling boil- when the lobster was in the pot, that delay created much suspense for me: D
Another video I end up feeling famished, but am thoroughly entertained. The information is great and the food too, much love and have a good one!
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Was worried for a second you wouldn't say -rolling boil- when the lobster was in the pot, that delay created much suspense for me: D
Another video I end up feeling famished, but am thoroughly entertained. The information is great and the food too, much love and have a good one!
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Bryan
So John, sorry mate I have to ask the question. At what point did you think, - I'll wear a white t-shirt? - What a great idea for camera shots. Anyway I'm betting that tasted as nice as it looked. thank you again for sharing. Take care and stay safe. Atb from down under.
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So John, sorry mate I have to ask the question. At what point did you think, - I'll wear a white t-shirt? - What a great idea for camera shots. Anyway I'm betting that tasted as nice as it looked. thank you again for sharing. Take care and stay safe. Atb from down under.
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James
Been eating pollack for years, so under rated, and easier to catch! Love Jim-s cooking, all those courses really looked the dogs pollocks! Caught nice bass yesterday, going to feast well tonight! -Great work team locker-
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Been eating pollack for years, so under rated, and easier to catch! Love Jim-s cooking, all those courses really looked the dogs pollocks! Caught nice bass yesterday, going to feast well tonight! -Great work team locker-
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robyn
Wow. really enjoyed the 3 ways Jim cooked pollack. I have never seen it down here in a grocery store in San Diego, but will substitute cod or sea bass to make these dishes. Thanks for sharing the recipes.
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Wow. really enjoyed the 3 ways Jim cooked pollack. I have never seen it down here in a grocery store in San Diego, but will substitute cod or sea bass to make these dishes. Thanks for sharing the recipes.
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