Pollock

Lieu noir

What it is

For decades it was the cheap alternative nobody wanted, sold as a filler and processed into surimi. Overfishing of cod turned it into the sustainable choice, and the same fish that was once a compromise is now the recommendation.

In the kitchen

It is drier than cod, so brine it briefly — twenty minutes in salted water before cooking makes a visible difference.

Goes with

Butter Parsley Potato Lemon Cream Leek Black pepper Mustard

Same species

Pollack

In season alongside

Haddock Hake John Dory Sea bass Trout Whiting

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