The genus Pollachius comprises two recognized species:
Pollachius pollachius (Pollack): Commonly referred to as pollock in North America, Ireland, and the United Kingdom, this species exhibits a crooked lateral line, a grayish to golden belly, and a dark brown back. With a maximum length of 130 centimeters (4 feet 3 inches) and weight reaching up to 18 kilograms (40 pounds), pollock thrives in depths of up to 180 meters (600 feet) and can be found near rocks or anywhere in the water column.
Pollachius virens (Coalfish): Known as saithe or coley in Great Britain and Ireland, this species showcases a strongly defined, silvery lateral line. It possesses a greenish-black coloration above the lateral line and a white belly. Growing up to 130 centimeters (4 feet 3 inches) in length and weighing up to 32 kilograms (71 pounds), coalfish inhabits water depths of up to 180 meters (600 feet) and shares similarities with its counterpart, the Atlantic pollock.
Both species of pollock share certain characteristics while also exhibiting distinct features. Understanding these attributes can help us appreciate the uniqueness of each species.
Pollachius pollachius (Pollack):
Pollachius virens (Coalfish):
Pollock can be found in the North Atlantic region, particularly in North America, Ireland, and the United Kingdom. These fish thrive in diverse habitats, including rocky areas and throughout the water column. Their adaptability allows them to inhabit depths of up to 180 meters (600 feet).
Atlantic Pollock as a Whitefish: Atlantic pollock is widely recognized as a whitefish and has been a popular culinary choice in various countries. Traditionally, it served as an alternative to cod and haddock due to its affordability and versatility. However, recent years have seen an increase in the popularity of pollock as a consequence of overfishing concerns related to cod and haddock.
Availability and Preparations: Today, fresh fillets of pollock can be readily found in most supermarkets. It is also available as prepared freezer items, such as minced fish used in fish fingers or as an ingredient in imitation crab meat. Pollock is frequently utilized in the beloved dish of fish and chips.
Unique Preparations: In certain regions, such as Norway and Shetland, pollock is prepared in distinctive ways. In Norway, it is often served as fried fish balls or breaded with oatmeal when juvenile-sized. In Shetland, year-old pollock is split, salted, and dried over a peat hearth, resulting in a unique texture that becomes wooden. Furthermore, coalfish can be salted and smoked, achieving a salmon-like orange color, although it is not closely related to salmon. This variation is commonly sold as Seelachs or sea salmon in Germany.
Pollock is considered a "low-mercury fish," making it a safe and nutritious choice for consumption. According to guidelines, a woman weighing 60 kg (130 lb) can safely consume up to 510 g (18 oz) of pollock per week, while a child weighing 20 kg (44 lb) can safely consume up to 170 g (6 oz) per week.