|Salted Pollock Croquettes|
Salted Pollock is a white fish that has been cured with dry salt to preserve it. This preservation method is one of the oldest in the world. Back in the day this technique kept fish available year round without the need for refrigeration. Another benefit is that it preserves many nutrients and some might even go as far to say the end result is tastier. Before salt pollock can be cooked it must be rehydrated and desalted. To accomplish this you should soak the fish in cold water for three days, changing the water two to three times a day.
For today’s recipe I prepared a pollock croquette. It’s crisp on the outside and pillowy soft on the inside. It’s a mixture of salted pollock and potatoes with lemon zest and herbs. The fish was simmered in a milk and water bath with herbs and spices and then shredded.
CFE International offers a number of brands of salt fish: Buena Ventura, Cristobal, BacalaRico, and Isla Brisa. You can find BacalaRico pollock at the Los Altos Ranch Markets here in Arizona.
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