How can the preparation method of pollock negate its inherent low-fat advantage?
Answer
A heavily breaded and deep-fried version absorbs significant amounts of cooking oil
The health profile of Alaska Pollock is highly dependent on the consumer's preparation method, creating nuance regarding whether it is a 'good' choice. While the raw, wild-caught fillet is naturally lean and low in fat, applying certain cooking techniques fundamentally alters this beneficial profile. When pollock is subjected to heavy breading and subsequent deep-frying, the porous structure of the coating rapidly absorbs substantial volumes of cooking oil. This absorption introduces significant amounts of unhealthy fats and high caloric density, effectively nullifying the intrinsic low-fat advantage that the fish originally provided.
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