This member of the cod family Gadidae is sometimes called walleye or bigeye pollock, sometimes snow cod or tomcod. Its eyes, projecting lower jaw and slim body readily identify it. The fish is olive green to brown on the back with silvery sides. Alaska Pollock are served at chain restaurants around the world because of good availability, mild flavor and flaky white flesh.
Pollock are a mid-water to bottom dwelling fish usually found between 328 to 984 feet depths but have been found up to 3,280 feet deep with a lifespan of up to 17 years. Speckled coloring helps pollock blend in with the sea floor to avoid predators.
Cooking & Handling
Store pollock fillets up to 1 day refrigerated on ice. Keep in mind that due to higher oil content, pollock has a shorter shelf life.
While this versatile whitefish is commonly used in surimi and fried-fillet sandwiches, it can hold its own in gourmet preparations. If a white fillet is desired, your odds are much better with single-frozen vs. twice-frozen Pollock, which is often grayer. Deep-skinned (fat line removed) Pollock offers a whiter, more “cod like” portion.
Alaska pollock is high in protein and low in carbohydrates and fat.
Try pollock dishes with flavors such as bell pepper, butter, cilantro, coriander seed, cumin, garlic, jalapeno, lemon, lime, onion, scallion, shallot, sour cream, tarragon, tequila, tomatillo, tomato.
Bake, Broil, Fry, Sauté, Steam
Japan, South Korea, Russia, United States
Fresh available except May/June and October/November.
Frozen available year-round.
Did You Know?
Female pollock can produce more than 2 million eggs over the course of several weeks.
Adult pollock are "cannibalistic"; they sometimes consume smaller pollock.
Like most other groundfish species, pollock are aged by counting annual growth rings that occur on otoliths (ear bones), similar to counting growth rings occurring in trees.