POLLACK

Encyclopedia of Food · 1923 · p. 7
or Pollock,: or Coalfish, a member of > the codfish family. It is = considered inferior to the a), cod but is largely con- Gags i i ae sumed both fresh and See — —_, salted. Big specimens wil] wn tag _ weigh twenty-five pounds Y ow and upward, and show a length of three feet or a more. The Alaska pollack, very plentiful in Bering Sea and southward, is closely allied and is of about the same size and style. POMEGRANATE (see the color-page opposite), a very ornamental tree, native to southern Asia. It was brought into Europe at an early date, and is now cultivated in all sub-tropical countries. It thrives and produces prolifically in the interior valleys of California and Arizona, and elsewhere in the West and Sonth, but its fruit is not generally popular among us despite its substantial approval among Spanish speaking people everywhere and its long historical record, which runs back, together with the fig and vine and olive, into remote antiquity. It will not be forgotten that Solomon sang of ‘‘an orchard of pomegranates.’’ The fruit—which follows a showy, orange-red, waxy flower—is commonly about the size of a large orange—up, in large specimens, to five inches in diameter—with a thick, leathery rind of any color from light vellow to deep purplish red, but usually pinkish or reddish or brownish yellow. The interior consists of a delicate sweet or subacid pink or red pulp enclosing a number of white or purplish-white seeds, giving the appearance of segmented ma es of reddish berries. It is cooling to the palate, and therefore especially pleasing in warm climates, and it lends itself readily to the preparation of summer beverages. Scented with rose water, the juice forms one of the most delicious sherbets of the Levant.:. Pomegranate sirup is generally known as ‘‘grenadine sirup’’—an adaptation of grenade, the French name of the fruit. The seeds po e medicinal value but they are not pleasant in flavor, so if for any purpose they are removed from the pulp by pre ing through a sieve (or otherwise) care must be exercised to avoid crushing them into the fruit.
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