Fish
Tail
Tail-end pollock fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Salt early for large joints, late for delicate leaves and soft fruit.
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Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Ice, rail and trawler fleets moved pollock inland as everyday protein, including named tail portions.
Fillet and portion packs of pollock became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold pollock whole and in pieces long before industrial freezing, including named tail portions.