Grilled pollock fillet
Prepared naturally for your enjoyment!
Pollock is one of the most popular fishes because of its firm, white meat. Our grilled pollock fillet is lightly breaded with the skin removed. Choose a side dish of your choice and one of our sauces.
Nutritional information |
100g | portion |
|---|---|---|
| Calorie values (kJ) | 614 | 2774 |
| Calorie values (kcal) | 147 | 664 |
| Fat (g) | 7,5 | 33,8 |
| of which saturated fatty acids (g) | 0,6 | 2,8 |
| Carbohydrates (g) | 11,5 | 52,0 |
| of which sugar (g) | 1,3 | 5,7 |
| Protein (g) | 7,4 | 33,7 |
| Salt (g) | 1,00 | 4,7 |
Nutritional information
Grilled pollock fillet , with fried potatoes and tatar sauce
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Allergens
- Gluten-containing grain Wheat
- Eggs and egg products
- Fish and fish products
- Celery and celery products
- Mustard and mustard products
Allergens
Grilled pollock fillet , with fried potatoes and tatar sauce
What fish does it contain?
Pollock
Did you know that pollock, which is called “ocean salmon” in some languages, has nothing to do with salmon? It actually belongs to the codfish family. When the yield of genuine salmon was reduced in central European rivers at the beginning of the 20th century, this fish became a worthy substitute and was given the trade name “ocean salmon”. Originally, however, it was not very popular because fish fans did not like the appearance of the raw meat which is dark to grayish. But pollock meat actually becomes light when it is cooked. As a solution, the fish was often dyed and distributed as a cheaper "salmon substitute". This marketing method helped the fish to break through.
In the past, pollock was also known as "coalfish" because of its black mouth. However, pollock has now become so popular, with its white, firm meat, that it is indispensable to German cuisine. Pollock is often used to make fresh fish cakes or served as a crispy baked fish or fish sticks. The firm meat is also suited to grilling.
Our pollock comes from sustainable aquaculture. So you can enjoy our superb pollock with a clear conscience.
Fishing area
| FAO fishing area: | 27 |
| Other fishing area: | Barents Sea, Norwegian sea, Spitsbergen and Bear Island, North Sea, Iceland, Faroe |
| Fishing method: | Trawls, encircling, lift nets, hooks, longlines, gillnet |
| Sustainable fisheries: | - |
Fresh, natural ingredients & the best preparation!
We love our fish and want everyone to enjoy fresh and easy-to-eat fish with a clear conscience. That is why we consciously avoid using flavor enhancers, artificial flavors and genetically-modified ingredients. Our fish products also come exclusively from regulated catches.