Pollock

The recognized species in this genus are:[3]

• Pollachius pollachius (Linnaeus, 1758) (pollack)
• Pollachius virens (Linnaeus, 1758) (coalfish)

Both species can grow to 130 centimetres (4 feet 3 inches).[4] P. virens can weigh up to 32 kilograms (71 pounds)[5] and P. pollachius can weigh up to 18 kilograms (40 pounds).[4] P. virens has a strongly defined, silvery lateral line running down the sides. Above the lateral line, the colour is a greenish black. The belly is white, while P. pollachius has a distinctly crooked lateral line, grayish to golden belly, and a dark brown back. P. pollachius also has a strong underbite. It can be found in water up to 180 metres (600 feet; 100 fathoms) deep over rocks and anywhere in the water column. Pollock is a whitefish.

This article is part of a series on
Commercial fish
Large pelagic
billfish bonito mackerel salmon shark tuna
Forage
anchovy herring menhaden sardine shad sprat
Demersal
cod eel flatfish pollock ray
Mixed
carp tilapia

Global commercial capture of pollock in million tonnes 1950–2010[6]

The total capture of pollock in 2010 as reported by the FAO was 3.2 million tonnes (3.5 million short tons).[6]

Atlantic pollock is largely considered to be a whitefish. Traditionally a popular source of food in some countries, such as Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock. However, in recent years, pollock has become more popular due to overfishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, it is used minced in fish fingers or as an ingredient in imitation crab meat and is commonly used to make fish and chips.

Because of its slightly grey colour, pollock is often prepared, as in Norway, as fried fish balls, or if juvenile-sized, breaded with oatmeal and fried, as in Shetland. Year-old fish are traditionally split, salted, and dried over a peat hearth in Orkney, where their texture becomes wooden. Coalfish can also be salted and smoked and achieve a salmon-like orange color (although it is not closely related to the salmon), as is the case in Germany, where the fish is commonly sold as Seelachs or sea salmon.

In 2009, UK supermarket Sainsbury's briefly renamed Atlantic pollock "colin" in a bid to boost ecofriendly sales of the fish as an alternative to cod.[7] Sainsbury's, which said the new name was derived from the French for cooked pollock (colin), launched the product under the banner "Colin and chips can save British cod."

Pollock is regarded as a "low-mercury fish" – a woman weighing 60 kg (130 lb) can safely eat up to 510 g (18 oz) per week, and a child weighing 20 kg (44 lb) can safely eat up to 170 g (6 oz).[8]

One member of the genus Gadus is also commonly referred to as pollock: the Alaska pollock or walleye pollock (Gadus chalcogrammus), including the form known as the Norway pollock. They are also members of the family Gadidae but not members of the genus Pollachius.

• Froese, Rainer and Pauly, Daniel, eds. (2006). Species of Pollachius in FishBase. June 2006 version.
• Froese, Rainer; Pauly, Daniel (eds.) (2006). "Pollachius pollachius" in FishBase. June 2006 version.
• Froese, Rainer; Pauly, Daniel (eds.) (2006). "Pollachius virens" in FishBase. June 2006 version.
• Davidson, Alan. Oxford Companion to Food (1999), “Saithe”, p. 682. ISBN 0-19-211579-0
• Norum, Ben. The Big Book of Ben (2007), "pollock / pollack", p. 32

• "Pollack" . Collier's New Encyclopedia. 1921.
• "Coal-fish" . Encyclopædia Britannica. Vol. 6 (11th ed.). 1911. p. 593.