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Atlantic pollock is usually called pollock and is a different fish from Alaska
pollock, but it is also a member of the cod family. It is distinguished from
its cousins by its greenish hue. The Atlantic pollock is olive green above,
paling on the lower sides to a yellow-gray, and finally to silver gray on the
belly. Its lateral line is white, and it has a small barbel on its chin.
Pollock is a medium- to large-sized fish that averages 4-15 pounds and 2-3 feet
long. This species can grow to 40 pounds. Pollock are found in cooler waters from Newfoundland to New Jersey. For food, they favor pelagic crustaceans and small finfish. According to the Seafood Handbook, other names for this fish include blue cod, Boston bluefish, saithe, and coalfish. The first two names shouldn't be used because they are incorrect; the other two are used in Europe. Most pollock are trawl-caught and are typically available year-round. CULINARY DESCRIPTION Pollock does not enjoy the same popularity as cod or haddock, but it is still an excellent eating fish. Seafood Business describes pollock meat as being darker, firmer and more flavorful than cod or haddock, but it is still a mild tasting product with flaky flesh. The off-white flesh will turn white or much lighter once it is cooked. You may prepare pollock the same way you prepare cod or haddock, for which it is often substituted. It is delicious on its own, as people are beginning to find out, but you can certainly bake, broil, poach, or microwave pollock, and complement its mild flavor with some green herbs and a little butter and lemon juice. You might even try lime juice for a change. |
