Pollock (Pollachius pollachius) fish is about one meter long, can weigh up to ten kilograms, and is very similar to cod. It is native to the Gulf of Vizcaya, and the northern and eastern parts of the Atlantic Ocean.
Its white meat is rich in iodine, and has a rich calcium and protein content. It’s perfect for low-calorie diets since its lipid content doesn’t pass even one percent.
Its similarity to cod (Gadus Morhua) makes it very easy to find in local stores in similar sizes, shapes, and packaging, but it is less expensive.
Ways of preparation and cooking are exactly the same between cod and Pollock, but the meat of the Pollock is slightly less juicy.
In comparison, Pollock has fewer calories, less fat, more sodium, less calcium, good protein content and vitamin B3 (important for growth and nerve health in DNA, tissue restoration, etc) is similar, while cod has a much lower cholesterol content.
Keeping this information in mind, we can say that Pollock is a quality fish, of relatively low cost, light and adaptable to any cooking style. Steamed with vegetables, stewed with shellfish ragut, with ajoarriero sauce, in green salsa, with tomato, or simply battered.