Pollack is rapidly increasing in popularity as a great alternative to cod and, like cod, pollack is a member of the Gadidae family. Pollack may not have the starry glamour of cod or haddock, but a light sprinkling of salt over its flesh 20 minutes before cooking improves the texture and makes this fish a worthy and sustainable successor to its famous cousin.
Pollachius pollachius - Caught in South West Waters
Pollack has a fairly thick skin, the nutty Amaretto-like aroma of which is particularly highlighted when pan-fried. Compact in appearance, the white flesh breaks into discrete, delicate flakes, each one with a glossy sheen and a slippery mouth feel, thanks to a high moisture content.
Per 100 g/4 oz: 72 kcals, 0.6 g fat