Pollock is the name used for two different species of fish from the North Atlantic: Pollachius pollachius (pollack) and pollachius virens (Saithe). Both species are similar in size and can be used interchangeably in cooking. Though other fish are referred to as pollock (Alaska pollock, for example) these two species are the only two that are recognized as true pollock.
Pollock is incredibly valuable commercially because it is used in a number of ways; pollock is used to make fish sticks and many breaded fast food fish fillets, fish paste, and imitation crab meat. Though pollock is a whitefish, true pollock has more flavor than other white-fleshed fish. Alaska pollock (which isn’t actually pollock) has a much milder flavor.
Like other fish, pollock is easy to cook with; its firm yet flaky texture makes it especially easy to bread and fry.
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Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.