Canned Pollock Loin
Theragra chalcogrammaClinical Encyclopedia
Canned pollock loin is a convenient source of lean protein, rich in essential nutrients like vitamin B12 and selenium, making it a healthy addition to various dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed in salads, sandwiches, or casseroles. Rinse before use to reduce sodium content.
Smart Selection & Storage
Choose cans that are not dented or rusted, and check the expiration date for freshness.
Store unopened cans in a cool, dry place. Once opened, transfer to an airtight container and refrigerate.
Myths vs Realities
Healthy Recipes
Mediterranean Pollock Salad
A refreshing salad featuring canned pollock, cherry tomatoes, cucumbers, and olives, dressed with a zesty lemon vinaigrette.
- 1 can of pollock loin, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup black olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine the drained pollock, cherry tomatoes, cucumber, and olives.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad and toss gently to combine.
Pollock Tacos with Avocado Salsa
Delicious tacos filled with canned pollock and topped with a fresh avocado salsa for a healthy twist.
- 1 can of pollock loin, drained
- 4 corn tortillas
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 lime, juiced
- Cilantro for garnish
- Salt to taste
- 1. In a bowl, mix the diced avocado, red onion, lime juice, and salt to create the salsa.
- 2. Warm the corn tortillas in a skillet over medium heat.
- 3. Fill each tortilla with pollock and top with avocado salsa and cilantro.
Pollock and Quinoa Bowl
A nutritious bowl combining canned pollock, quinoa, and steamed broccoli, drizzled with a sesame dressing.
- 1 can of pollock loin, drained
- 1 cup cooked quinoa
- 1 cup broccoli florets, steamed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1. In a bowl, combine the cooked quinoa, steamed broccoli, and drained pollock.
- 2. In a small bowl, whisk together soy sauce and sesame oil.
- 3. Drizzle the dressing over the bowl and sprinkle with sesame seeds before serving.
Pollock Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of canned pollock, brown rice, and spices, baked to perfection.
- 1 can of pollock loin, drained
- 2 bell peppers, halved
- 1 cup cooked brown rice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix the drained pollock, cooked brown rice, cumin, paprika, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and place them in a baking dish. Bake for 25 minutes.
Pollock and Sweet Potato Cakes
Crispy cakes made from canned pollock and sweet potatoes, served with a tangy yogurt dip for a healthy snack.
- 1 can of pollock loin, drained
- 1 cup mashed sweet potatoes
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup Greek yogurt for dipping
- 1. In a bowl, combine the drained pollock, mashed sweet potatoes, breadcrumbs, egg, garlic powder, salt, and pepper.
- 2. Form the mixture into small cakes and pan-fry in a skillet until golden brown on both sides.
- 3. Serve with Greek yogurt for dipping.
Pollock and Spinach Frittata
A protein-packed frittata featuring canned pollock and fresh spinach, perfect for a healthy breakfast or brunch.
- 1 can of pollock loin, drained
- 4 eggs
- 1 cup fresh spinach, chopped
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil for cooking
- 1. Preheat the oven to 350°F (175°C).
- 2. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in the spinach and drained pollock.
- 3. Heat olive oil in an oven-safe skillet, pour in the egg mixture, and cook until edges set. Transfer to the oven and bake for 15 minutes.
Pollock and Vegetable Stir-Fry
A quick and healthy stir-fry featuring canned pollock and colorful vegetables, served over brown rice.
- 1 can of pollock loin, drained
- 1 cup mixed bell peppers, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 2 cups cooked brown rice
- 1. In a large skillet, heat a little oil over medium heat and add the bell peppers and snap peas. Stir-fry for 3-4 minutes.
- 2. Add the drained pollock, soy sauce, and ginger, cooking for an additional 2 minutes.
- 3. Serve the stir-fry over cooked brown rice.
Pollock and Chickpea Salad
A hearty salad combining canned pollock and chickpeas, tossed with a lemon-tahini dressing for a nutritious meal.
- 1 can of pollock loin, drained
- 1 can of chickpeas, rinsed and drained
- 2 cups mixed greens
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine the drained pollock, chickpeas, and mixed greens.
- 2. In a small bowl, whisk together tahini, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss gently to combine.
Pollock and Zucchini Noodles
A light and healthy dish featuring spiralized zucchini noodles topped with canned pollock and a garlic sauce.
- 1 can of pollock loin, drained
- 2 medium zucchinis, spiralized
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add the spiralized zucchini and cook for 2-3 minutes until tender.
- 3. Stir in the drained pollock, season with salt and pepper, and serve warm.
Pollock Sushi Rolls
Healthy sushi rolls made with canned pollock, avocado, and cucumber, wrapped in nori for a delightful snack.
- 1 can of pollock loin, drained
- 1 avocado, sliced
- 1 cucumber, julienned
- 4 sheets of nori
- 2 cups cooked sushi rice
- Soy sauce for dipping
- 1. Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice over it.
- 2. Place a line of drained pollock, avocado, and cucumber along the edge of the rice.
- 3. Roll tightly, slice into pieces, and serve with soy sauce.
Frequently Asked Questions (FAQ)
Is canned pollock healthy?
Yes, canned pollock is a healthy source of lean protein and essential nutrients.
How should I store canned pollock?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 3-4 days.
Can I eat canned pollock straight from the can?
Yes, canned pollock is fully cooked and can be eaten straight from the can.
What dishes can I make with canned pollock?
Canned pollock can be used in salads, pasta dishes, or as a filling for tacos.
Does canned pollock contain bones?
Canned pollock is typically boneless, but it's always good to check the label.
Is there a difference between canned pollock and fresh pollock?
Canned pollock is convenient and shelf-stable, while fresh pollock has a different texture and flavor.
How much protein is in canned pollock?
Canned pollock contains approximately 23 grams of protein per 100 grams.
Can I use canned pollock in a low-carb diet?
Yes, canned pollock is low in carbohydrates, making it suitable for low-carb diets.