Pollock

What it is

Pollock is a white sea fish with a soft flake and a mild flavour, closely related to cod and a capable alternative to it. We cut it to order at the counter as fillets, loins and portions, skin on or off. Priced by weight, filleted, skinned and pin-boned by hand at no charge.

Why choose it

Pollock is the responsibly sourced white fish to reach for in place of cod, milder and softer with a flake that suits baking, battering and fish pie. It is a capable everyday fish that takes the same treatment as cod at a gentler price, and it holds up well in a crumb, a batter or a sauce.

How it tastes

Mild and clean with a soft flake that is a little looser than cod and slightly greyer raw, cooking to white. The flavour is gentle, so it takes a sauce, a crumb or a batter happily. The loin is the firmest cut and the one to bake or fry whole.

How to cook it

Bake a fillet at 180C, batter and deep-fry at 180C, flake it into a fish pie or fishcakes, or pan-fry skin-side first. Poach it gently in milk for a softer result. Being lean, take it off the heat as soon as it flakes.

What goes with it

Parsley sauce, lemon and capers. Chips, mushy peas and tartare. Chorizo, tomatoes and white beans, or a fish pie with leeks and mash.

How long it takes

A fillet bakes in 10 to 12 minutes, pan-fries in 3 to 4 minutes a side, battered pollock fries in 6 to 8 minutes, and it needs a few minutes to flake into a pie or cakes. Times vary with thickness.

Nutrition

Pollock is high in protein and very lean, with little fat. A typical fillet carries around 18 to 20 grams of protein. It is a good source of B vitamins and low in omega 3 compared with oily fish.

Sustainability

Ask at the counter for the day's sourcing. Pollock is often a responsibly sourced choice and a good alternative to cod, and we can advise on the day and suggest coley if you want another.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

---

Common questions

Is pollock a good alternative to cod?

Yes. Pollock takes the same cooking as cod with a milder flavour and a softer flake, and it is often a responsibly sourced choice. It suits baking, battering, fish pie and fishcakes.

What is the difference between pollock and cod?

Pollock has a softer, looser flake and a slightly greyer raw colour that cooks white, with a milder flavour. Cod is firmer and holds a batter in bigger flakes. Both are white fish that cook the same way.

Can I use pollock for fish and chips?

Yes. Pollock battered and deep-fried at 180C makes a good plate of fish and chips. Ask at the counter for a thick loin so it stays juicy under the batter.

Why does my pollock go watery?

Pollock holds moisture, so pat it dry, season it and get the pan or oven hot before it goes in. Do not crowd the pan.

Can I freeze pollock?

Yes. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking.

Is pollock high in protein?

Yes. A typical fillet carries around 18 to 20 grams of protein and very little fat, which makes it a lean high-protein choice.