Pollock

Name: Pollock, including Alaska pollock (Gadus chalcogrammus) and Atlantic pollock or saithe (Pollachius virens) — a lean, white, mild-flavoured, cod-family fish with a slightly stronger taste and a softer texture than cod. It is the main fish in fish fingers and surimi.

Description

Alaska pollock is one of the largest fisheries in the world, with several million tonnes caught each year in the North Pacific, and it is considered a well-managed fishery. It is the main fish in frozen fish fingers, breaded fish fillets, fast-food fish sandwiches such as the McDonald's Filet-O-Fish, and in surimi, which is the base for imitation crab.

Atlantic pollock, also called coley or saithe in Britain, is a similar, slightly darker fish, popular in northern Europe. The flesh is white, with a mild taste, and a slightly softer, flakier texture than cod, with a darker band of flesh. It is among the lowest-mercury fish.

Main nutrition value

Pollock is a lean, white fish, low in fat and calories, and a good source of high-quality protein, selenium, vitamin B12, phosphorus and iodine. It is very low in fat and one of the lowest-mercury fish.

How best to be consumed

Pollock is mild and inexpensive, and good in many dishes.

1. Bake or pan-fry fillets for 8 to 10 minutes, with lemon, herbs and olive oil.
2. Use in fish fingers, fish and chips, tacos, fish pie and chowders.
3. Poach or steam gently, since the flesh is softer than cod.
4. Choose MSC-certified Alaska pollock, which is well managed.
5. Check the label of breaded and processed products for salt, fat and additives.

Overconsumption could cause…

Pollock is healthy in food amounts.

1. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
2. A lot of fat, salt and calories if battered and deep-fried, or served with rich sauces. This is especially true of processed fish fingers and fast-food fish sandwiches.
3. High salt (sodium), which can raise blood pressure over time, especially in cured, smoked, canned or heavily seasoned seafood. Surimi and processed pollock products can be salty.
4. Overfishing and environmental concerns for some stocks, so look for MSC or ASC certification, or check a sustainable seafood guide.

GroupsWhite FishFinfishHigh proteinLow fatRich in vitamin B12Fresh

Related foodsCodFlounderPlaiceSoleHaddockMonkfish

Wikipedia — Alaska pollock, used for origin, naming and history: https://en.wikipedia.org/wiki/Alaska_pollock