While pollock is consistently among the most-consumed species in the United States (it is used in McDonald’s Filet-o-Fish sandwiches), it rarely graces the white tablecloth-lined tables of the country’s fanciest restaurants.
A relative of cod, pollock has white flesh and a mild flavor, perfect as the main component of fish sticks, fish filet sandwiches and imitation crab (surimi). However, as it has the reputation as a cheaper alternative to cod and haddock, it generally isn’t considered a flashy protein or one restaurants feel can command a large premium.
However, because pollock mature quickly and have high rates of reproduction, they are capable of withstanding high fishing pressure, and its populations have remained healthy even as it has become the largest fishery in the U.S. As sustainability, freshness and the desire to support domestic fisheries have become bigger factors for chefs in their protein selections, pollock is getting a closer look.
Here are five innovative recipes from celebrity chefs that feature pollock:
