In this video, CIA Chef Thomas Wong prepares wild Alaska Pollock, a very versatile fish that lends itself well to fresh and light summer vegetables. To make the dish a heartier meal, Chef Tom Wong pairs the fish with oven-roasted polenta. Unlike the darker-fleshed Atlantic pollock, Alaska pollock’s flesh is delicate, white and flaky.

Recipe at: http://ciaprochef.com/alaskaseafood/recipe9/


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