Fish
Pollock
Pollock (Alaska pollock and Atlantic saithe/pollock) is mild lean whitefish underpinning surimi, fish fingers, and thrifty fillets. Less meaty than cod but abundant and versatile. Bread, fry, bake in pies, or mince into cakes. Frozen-at-sea can beat tired “fresh.” Cook gently—lean flesh dries if held too long on heat.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.99 g
- Saturated Fat 0.41 g
- Trans Fat 0 g
- Monounsaturated Fat 0.77 g
- Polyunsaturated Fat 0.81 g
- Cholesterol 58.4 mg
- Sodium 80.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.4 g
- Water 73.9 g
- Energy 91.7 kcal
- Water 73.9 g
- Protein 18.4 g
- Animal Protein 17.5 g
- Fat 1.99 g
- Saturated Fat 0.41 g
- Monounsaturated Fat 0.77 g
- Polyunsaturated Fat 0.81 g
- Vitamins 49.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.49 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 2.3 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
- Minerals 376 mg
- Major Minerals 297 mg
- Trace Minerals 79.7 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 58.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.49 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·
Minerals
Sodium: 80.73 · Potassium: 178 · Calcium: 38 · Iron: 1.3 · Zinc: 0.4 · Iodine: 78 ·
White fish are lean muscle with little intramuscular fat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for pollock and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of pollock and enabled long-distance trade.
Ice preservation and railway transport brought fresh pollock to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made pollock widely available in international markets.