Pollock is a lean, flaky white fish with a mild, slightly sweet flavour. Two main species are commercially fished: Alaska pollock (walleye pollock) from the North Pacific, and Atlantic pollock from the North Atlantic. Alaska pollock is one of the most abundant commercial fish species in the world.
Most people have eaten pollock without realising it — it is the primary fish used in fish fingers, imitation crab meat (surimi), and many fast-food fish fillets. As a whole fillet, pollock is versatile and takes well to baking, pan-frying, and battering. Its mild flavour makes it a good choice for people who find stronger fish off-putting.
In Australia, pollock is most commonly encountered as a frozen import, either as fillets or as a component of processed seafood products.
How it's made
Nutrition (per 100g)
1 RACC is about 115 g — roughly 60 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
budget white fish fillet
- Fish and chips
- Fish fingers
- Fish tacos
- Surimi
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
Analytical
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
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