Why the fish on your plate might be hiding under a different name

Nature · Published 3 October 2026 Swipe more like this →

In short: Pollock is a versatile whitefish that has quietly become a staple in kitchens worldwide. Often marketed as a sustainable alternative to cod or haddock, this marine fish hides behind various regional aliases, from saithe to coalfish. Understanding its identity reveals a complex history of culinary adaptation and clever marketing.

The term pollock refers to two distinct species within the genus Pollachius: Pollachius pollachius and Pollachius virens. While they share a name, their physical traits differ significantly. P. pollachius is characterized by a crooked lateral line, a dark brown back, and a noticeable underbite, whereas P. virens features a straight, silvery lateral line and a greenish-black dorsal side. Both species are capable of reaching lengths of 130 centimetres, though their weight potential varies; P. virens can reach 32 kilograms, nearly double the 18-kilogram maximum of its counterpart.

Historically, pollock served as a budget-friendly substitute for more prestigious whitefish like cod. As overfishing pressured traditional stocks, pollock’s popularity surged. Its adaptability is evident in global preparations: it is minced for fish fingers, processed into imitation crab meat, or fried as fish and chips. In Norway, it is frequently transformed into fish balls, while in Orkney, year-old specimens are traditionally dried over peat hearths. In Germany, it is even marketed as Seelachs, or sea salmon, due to its ability to be smoked into an orange-hued delicacy.

The marketing of the fish has occasionally required creative rebranding. In 2009, the UK supermarket chain Sainsbury's attempted to rename Atlantic pollock as colin to encourage shoppers to choose it over cod, framing the switch as an ecofriendly choice. Beyond its culinary utility, pollock is recognized as a low-mercury option. Nutritional guidelines suggest that a 60-kilogram adult can safely consume up to 510 grams per week, making it a reliable protein source for many households.

It is important to note that the name pollock is sometimes applied loosely. The Alaska pollock, or walleye pollock (Gadus chalcogrammus), is frequently grouped under the same label in common parlance, despite belonging to an entirely different genus, Gadus. This taxonomic confusion underscores the difference between biological classification and the commercial labels that ultimately reach the consumer's plate.

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