{"title":"Pollock","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003ePollock 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 \u003ca href=\"\/products\/cornish-pollock\"\u003efillets, loins and portions\u003c\/a\u003e, skin on or off. Priced by weight, filleted, skinned and pin-boned by hand at no charge.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003ePollock 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eMild 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eBake a fillet at 180C, batter and deep-fry at 180C, flake it into a \u003ca href=\"\/blogs\/journal\/fish-pie\"\u003efish pie\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eParsley sauce, lemon and capers. Chips, mushy peas and tartare. Chorizo, tomatoes and white beans, or a fish pie with leeks and mash.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003ePollock 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eIs pollock a good alternative to cod?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between pollock and cod?\u003c\/h3\u003e\n\u003cp\u003ePollock 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.\u003c\/p\u003e\n\u003ch3\u003eCan I use pollock for fish and chips?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eWhy does my pollock go watery?\u003c\/h3\u003e\n\u003cp\u003ePollock holds moisture, so pat it dry, season it and get the pan or oven hot before it goes in. Do not crowd the pan.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze pollock?\u003c\/h3\u003e\n\u003cp\u003eYes. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eIs pollock high in protein?\u003c\/h3\u003e\n\u003cp\u003eYes. A typical fillet carries around 18 to 20 grams of protein and very little fat, which makes it a lean high-protein choice.\u003c\/p\u003e","products":[{"product_id":"cornish-pollock","title":"Cornish Pollock","description":"\u003cp\u003ePollock is a white sea fish closely related to cod, with a mild flavour and a soft flake that runs a little looser. Raw it shows a faint grey tint and cooks to a clean white. The gentle flavour takes a sauce, a crumb or a batter well.\u003c\/p\u003e\u003cp\u003eWe cut Cornish pollock at the Barnes counter into fillet portions, skin on or skinned, pin-boned by hand. The thick loin end is the firmest piece and the one to bake or fry whole.\u003c\/p\u003e\u003cp\u003eBake a fillet at 180C for 10 to 12 minutes, pan-fry it skin-side first or flake it into fishcakes and fish pie, where it holds its own alongside smoked fish.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313213378824,"sku":"FTS-CORNISH-POLLOCK-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313213411592,"sku":"FTS-CORNISH-POLLOCK-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_7ff81eb3-cc37-423a-b785-7375b655560f.png?v=1785180964"}],"url":"https:\/\/fromthesea.co.uk\/collections\/pollock.oembed","provider":"From The Sea","version":"1.0","type":"link"}