Well I'm certainly no culinary expert. To be honest I don't really like strong fish, so really enjoy light and delicate pollock fillets. Also they are pretty commonplace, so you can normally go home with something. I tend to salt/sugar cure them for an hour or two, rinse and dry and then add maybe some dill and pepper before cooking in a little butter for just a couple minutes. I've just invested in a vac pack machine, and the last few I cured them first, then added my usual seasoning and a knob of butter to them, vacuumed them down and finally cooked them in the bag on the hob in a large pan of water for 15 mins at 55-60 Celsius ( best I could achieve with an electric ring and digi thermometer). For my taste they were pretty good, the combination of salting and cooking in that style seems to firm them without drying the flesh. I'm gonna experiment with that method a little more, if I can get it consistent, then it should be a good way of freezing handy family size portions reliably without taking up a load of freezer space. Regarding waiting for flavour to develop, well I'm not sure as I'm not certain I've ever eaten them before two days old anyway, we ate some last week that were 6 days old, but vac packed and seemed perfectly fine. I tend to pop most catches in my deer larder overnight, and fillet next day as I find it easier when the flesh is nice and firm.
I'm looking forwards to shooting a lunker pollock, but they haven't shown yet- plenty around 1.5-2.5 pounds mixed with smaller ones, it's one fish I find hard to guage the size of unless really close.
I'm looking forwards to shooting a lunker pollock, but they haven't shown yet- plenty around 1.5-2.5 pounds mixed with smaller ones, it's one fish I find hard to guage the size of unless really close.