Alaska Pollock is a member of the cod family and shares many of its attributes. The Alaska Pollock fishery is, by volume, the largest fishery in the United States and the second largest fishery in the world. The catch has averaged approximately 1.2 million tons per year.
Alaska Pollock is the name of a specie as well as a place of origin. In the US, Alaska Pollock has to be from Alaska. In the rest of the world, pollock could be from other countries. To check for Genuine Alaska Pollock, look for FA067 on the back of any packet.
Texture: A firm texture yet tender fillet that flakes beautifully when cooked
Size: Averaging 1.5 to 2 lbs. each
Omega-3s: 470 mg
Cooking methods: Extremely versatile for use in a variety of different recipes, just steam, sauté, grill or roast
Snow white fillets that flake beautifully when cooked and melt in the mouth. It is a hot favorite in Japanese cuisine and other Asian dishes.
Taste: Sweet and delicate yet intensely flavorful, with a robustness that is unique for a white fish
Texture: Discernible flakes and velvety texture
Color: A sharp snow-white fillet
Size: Average weight 5-10 lbs. up to 40 lbs. each
Omega-3s: 1800 mg / 100 g
Cooking methods: Steam, sauté, poach, or roast
Black Cod fact sheet
Mild and delicate in flavor, but with a high oil content, Pacific cod is perfect for baking, frying, sautéing, and steaming.
Taste: Moist and slightly sweet flavor
Texture: Firm with distinctive large flakes
Size: Average weight 5-10 lbs. up to 40 lbs.
Omega-3s: 280 mg / 100 g
Cooking methods: Due to its firm texture, Pacific Cod adapts well to most cooking methods. It can be roasted, poached, steamed, sautéed, or deep-fried for fish and chips.
Pacific Cod fact sheet
Has a reputation as one of the world’s most premium whitefish species. The largest of all flatfish, halibut has a firm and flaky texture and delicate flavor.
Often referred to as the “steak of seafood.”
Taste: Sweet, delicate flavor
Texture: Firm and flaky texture
Color: Snow-white flesh
Size: Average weight 35-50 lbs.
Omega-3s: 460 mg / 100 g
Cooking methods: Grilling or roasting
Halibut fact sheet