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Alaskan Pollock

One of my favorite fish is the Alaskan Pollock. Being a member of the cod family, this fish is mild in flavor with a slightly coarse texture. Pollock can be found in the waters from California to Alaska, as well in the waters of Russia, China and Japan.

For along time Alaska pollock was called the Cod's poorer cousin, but it has become a valuable resource and a popular item on many menus. In the U.S. pollock it caught by large factory trawlers that actually process the fish at sea, either making surimi or frozen block products. If you have ever tasted Imitation crab, surimi which is made from pollock, is the main ingredient in it.

Also don't confuse Alaskan pollock with the two pollocks from the Atlantic. Most of the Alaska pollock will be found frozen, while the Atlantic pollock can be bought fresh never frozen.

Even though it is a member of the cod family you will find that pollock fillets are creamy tan in the raw state. But when cooked this lean fish has a moist, white and firm meat.

Cooking Pollock Tips

The pollock fish has a higher oil content than cod or haddock, so you should cook it a little longer. Light sauces, herbs and spices compliment the pollock's delicate taste.

The reasonable price of pollock fish fillets makes it an excellent for fish frys. It can be coated in corn meal for a crunchy coating or you can use seasoned flour for a more delicate coating. If you do try to grill it make sure you use a wire fish basket.

More About Pollock

Ways to Cook it:
Bake, Broil, Fry, Grill, Saute, Steam

Texture: Medium

Flavor: Mild


Cod, Haddock, Flounder


Common: Walleye pollock, Pacific tomcod, Pacific pollock

Nutrition Facts

Serving Size:100g/3.5oz. (raw)
Amount Per Serving
Source: USDA
  • Calories: 81
  • Fat Calories: 7.2
  • Total Fat: 0.8g
  • Saturated Fat: 0.2g
  • Cholesterol: 71mg
  • Sodium: 99mg
  • Protein: 17.2g
  • Omega-3: 0.4g


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