Fish
Pollachius pollachius
A tier
Pollachius pollachius is Atlantic pollock (often just “pollock” in Europe)—a gadoid with soft-to-medium flakes, mild flavour, and greyish-fresh flesh that cooks white. It is distinct from Alaska pollock (Gadus chalcogrammus). European fish suit frying, baking, and fishcakes with a slightly sweeter, softer profile than cod. Pan-fry, batter, or bake with herbs. Atlantic pollock is lean; breadcrumbs or a sauce help moisture. Excellent sustainable-leaning alternative when cod is expensive, provided the fish is fresh and not previously abused by freeze-thaw cycles.
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History
Atlantic pollock fed coastal European communities for centuries.
French and British fleets landed P. pollachius for fresh and salted trade.
Confusion with Alaska pollock grew as global whitefish trade expanded.
Chefs reclaimed Atlantic pollock as a named European species.