Fish
Atlantic Pollock
A tier
Atlantic pollock is the market name for Pollachius pollachius—mild, moist white flesh used across northern Europe for fish and chips, pies, and simple grilled fillets. Raw colour can look grey-pink; proper cooking yields opaque white flakes. Flavour is clean and slightly sweeter than haddock for some palates. Best battered, crumbed, or oven-baked with a moist topping. Do not overcook thin fillets. Atlantic pollock takes curry sauces and tomato bakes well because it does not fight strong seasoning.
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History
Atlantic pollock was a familiar market fish in British ports.
Post-war European demand used Atlantic pollock as accessible whitefish.
Sustainability messaging promoted Atlantic pollock as a cod alternative.
Fresh Atlantic pollock regained menu visibility in gastropubs and homes.