Pollack or Pollock? A British Guide to a Misunderstood Fish

Few fish cause as much spelling confusion as pollack. Is it pollack or pollock? Are they the same fish? And why does it matter? The short answer: they're related but not identical, and the spelling tells you a lot about where your fish has come from and what you're actually eating. Here's the guide.

Pollack or Pollock: What's the Difference?

Both spellings are correct, but they refer to different (though closely related) fish.

Pollack (Pollachius pollachius), also known as European pollack or Atlantic pollack, is the fish caught in British and European waters. The Latin name ends in "a", and so do we. It's the species landed at Brixham and other UK ports, and the one British cooks have known for generations.

Pollock with an "o" usually refers to one of two North Atlantic or Pacific species: Alaska pollock (Gadus chalcogrammus) or saithe (Pollachius virens, also called coley or coalfish). Alaska pollock in particular is the fish behind most supermarket fish fingers, McDonald's Filet-O-Fish, and a huge proportion of frozen white fish products globally. It's a different species, caught on the other side of the world, in vast volumes.

So when you see "pollack" on a British fishmonger's slab, you're looking at a wild fish landed locally. "Pollock" on a frozen pack is almost always something else entirely.

What Is Pollack?

Pollack is a member of the cod family (Gadidae), and it shows. It has flaky white flesh, a similar shape and behaviour to cod, and lives in the same North East Atlantic waters. It's caught around the British Isles, particularly off the South West coast, and lands regularly at Brixham. Historically it was treated as a lesser cousin to cod, sold cheaper and often given short shrift. That's changed in recent years, as chefs and home cooks have rediscovered what a genuinely good fish it is on its own terms.

What Does Pollack Taste Like?

Pollack has a mild, slightly sweet flavour with a softer, more delicate flake than cod. The flesh is pale grey when raw, turning bright white when cooked. It's leaner than haddock and less robust than hake, sitting comfortably in the middle of the British white-fish spectrum. The taste is clean and approachable, without any strong "fishy" character, which makes it a brilliant family fish as well as a thoughtful choice for more careful cooking.

One quirk worth knowing: pollack flesh deteriorates faster than cod once landed, which is part of why it was historically less valued. Freshness matters enormously, which is exactly why buying direct from a fishmonger sourcing daily from Brixham makes such a difference.

Pollack vs Cod

Pollack and cod are close relatives, and the comparison is worth understanding properly.

Flavour: Cod is sweeter and more pronounced. Pollack is milder and more delicate.
Texture: Cod has larger, firmer flakes. Pollack is finer-flaked and softer.
Cooking: Cod is more forgiving and holds together better in batter or roasting. Pollack rewards a gentler hand and is at its best when cooked just through.
Price: Pollack is generally less expensive than cod, despite being a perfectly good fish in its own right.
Sustainability: This is where the picture gets interesting. According to the Marine Conservation Society's Good Fish Guide, most North East Atlantic cod stocks are rated 4 or 5 (the lower end of the scale), reflecting ongoing concerns about stock recovery and management. North East Atlantic pollack, while not without its own pressures, is generally rated 3, meaning it's a more considered option than many cod sources, though still not without room for improvement.

None of this means cod should be avoided absolutely. But if you're choosing between the two and want a fish with a slightly better environmental profile and a lower price, pollack is worth taking seriously.

How to Cook Pollack

Pollack's delicate texture means it benefits from cooking methods that don't overwhelm it:

Pan-Fried: Fillets skin-side down in foaming butter, finished with lemon and parsley. Five or six minutes total for a standard fillet.
Battered: Pollack makes excellent fish and chips. The flesh stays moist inside the batter and the mild flavour works beautifully with malt vinegar and salt.
Baked in Foil or Parchment: Wrap fillets with lemon, herbs, and a knob of butter. Bake at 180°C for 12 to 15 minutes. The gentle steam keeps the flesh tender.
In a Fish Pie: Pollack is outstanding in a creamy pie, often used alongside smoked haddock and salmon for a layered flavour.
Fish Cakes or Goujons: Its mild flavour and soft flake make it ideal for shaping into cakes or coating in breadcrumbs for the air fryer.

A Note on Freshness

Pollack rewards freshness more than most. A pollack fillet bought the day it was landed is a transformative experience. The same fillet three days later in a supermarket chiller is a different fish. This is the case for buying from a fishmonger that sources daily, prepares to order, and ships fresh. Frozen pollack has its place, but if you're going to bother with this fish at all, eat it fresh.

Fresh British Pollack, Delivered to Your Door

Our Wild Pollack is sourced through Brixham Fish Market, landed fresh from the South West coast. Prepared to order by our fishmongers, with nothing sitting in stock, and sent out fresh on your chosen delivery day. Always fresh and never previously frozen, so you can freeze it at home if needed.

Order fresh Wild Pollack from Hamilton's Fish. A genuinely good British wild fish, properly handled and delivered from Brixham to your kitchen.