Yankee Fleet
Most Recent Pollock Update and Tips from Captain Josh
Pollock Fishing tips from Captain Josh:
From an anglers perspective Pollock “when they bite, they bite”. Of all the ground fish we catch out there this species of fish pulls hard and fights hard. Usually ranging from 10-20+lbs. They are some of the easiest fish to catch.
Pollock are best caught jig fishing. Anglers have the opportunity to bring their own or rent jigs right on board. The Pollock will have a tendency to be up in the water column and working the jig accordingly is fun and often times very productive. The captain will let you know where he sees them on the fish finder and the rest is up to you. Much more tips of the day from our veteran crew will also increase your success rate.
With a warm summer and water temperatures still in the mid 50’s we are anxiously awaiting the excitement that these fish bring to our fall and winter fishing. Just ask those who have done it!
Pollock come to these areas aggressively spawning and at that time we see some great catches. The Pollock for the spring of 2010 hung around for part of the early summer, giving us our largest Pollock so far this season of 28 lbs.
If you’ve never tried fishing in the fall/winter don’t miss out, watch the reports and jump aboard!
Enjoy some of our favorite recipes when you do catch that pollock.
AFTER THE HOLIDAYS FISH CHOWDER
6 tbsp. butter
2 garlic cloves, minced
1 c. chopped onions
1 1/2 c. chopped green pepper
1 1/2 c. chopped red pepper
2 tsp. dried marjoram
2 tsp. dried basil
1/2 tsp. thyme
2 bay leaves
1/4 tsp. dill weed
1/8 tsp. ground rosemary
1/4 c. chopped fresh parsley
2 lbs. firm white fish (Cod, Pollock, or Haddock), skinless
1/4 c. white cooking wine or sherry
1 qt. whole milk
2 c. water or chicken broth
3 tbsp. flour, dissolved in 1/2 cup either milk or broth
In a 1 gallon pot, melt butter; add garlic and stir. Add onions and green and
red peppers. Then add spices and herbs. Saute ingredients until onions are
transparent.
Add fish, break apart by stirring. Add wine or sherry immediately. Cook fish
until it flakes and turns.
BAKED POLLOCK
1 1/2 lbs. Pollock
3/4 c. sour cream
1/2 c. Parmesan cheese
1/4 c. melted butter
1/2 tsp. salt
1/8 tsp. pepper
Place 1 1/2 Pollock fillets in greased baking dish. Spread on fillets the
mixture of sour cream, Parmesan cheese, melted butter, salt and pepper. Bake
uncovered 30 minutes at 350 degrees.
POLLOCK (Poor Man’s Lobster)
1-2 lb. fresh Pollock
2 tbsp. salt
2 tbsp. vinegar
Melted butter
With water to cover the fish, add salt to water, bring to a boil, and simmer
for 10 minutes; drain.
Cover fish again with cold water, adding vinegar to it. Bring to boil, and
simmer for another 10 minutes. Drain. Serve with melted butter to dip fish in.
PORTUGUESE FISH STEW
Step one:
3 tablespoons olive oil
4 onions, thinly sliced
4 garlic cloves, minced
1/4 cup dry sherry
3 tomatoes, chopped
3 large potatoes, cubed
2 whole cloves
2 bay leaves
1 tablespoon fresh parsley, minced
1/2 teaspoon tarragon
1/2 teaspoon fresh marjoram
1/4 teaspoon pepper
2 quarts water (8 cups) In a 5-7 quart dutch oven, sauté onion and garlic in olive oil. Add the remaining above ingredients. Cover and simmer one hour. Uncover and reduce liquid for two hours on a low simmer.
Step two:
1 lb. cod, halibut or pollock fillets
1 lb. boned trout or bluefish fillets
salt and pepper to taste
1/4 cup butter
1 garlic clove, minced
12 slices Italian bread
1/2 cup Parmesan cheese
1 tablespoon fresh parsley
Cut fish into large chunks. Add to stew and simmer ten minutes. Season with salt and pepper. In a skillet, sauté garlic in butter until soft. Add bread slices and brown on each side. Serve stew in soup bowls and top with two slices bread and one tablespoon Parmesan cheese. Garnish with parsley
