Fish of the week 34 - Pollack.

 

Pollack are closely related to cod, and they can grow very big! Their flesh is not as white in colour but is very similar in taste and texture to cod. 

They live near to the sea bed around rocky reefs and wrecks. Straight out of the water with all their scales intact they appear this amazing green-gold colour!

Pollack is becoming increasingly popular, and prices can be high, partly due to the irregular supplies of this popular fish which is not easy to catch. 

Look out for handline caught pollack caught by boats that keep the catch in perfect condition using slush ice in insulated tubs...

Line caught pollack which is the highest quality and most sustainable option available....

and can be readily identified by the SW Handline Association's line caught tag - not that not all line caught fish are tagged in this way as each tag costs!..

Boats that catch pollack on lines keep their catch in slush ice in insulated tubs. Handlining using hook and line is a very selective method, with virtually zero by catch. Pollack landed by handline fishermen in Southwest England are tagged by members of the SW handline fishermens association so that there is full traceability. Handlining is relatively inefficient so is unlikely to have a large impact on stocks, there is very little impact on the wider environment and no problems with accidental by catch. Fuel consumption is low so there is a low carbon footprint. Fishermen are also using automated jigging equipment to modernise their fishing but this method is just as sustainable as handline.

Cooking pollack.

Pollack have a firm flesh with large flakes. It will do justice in any recipe that says cod or white fish  - it also makes a great base for a fish stew or fish cakes.