British Pollack Fillets
Flaky and delicious, a versatile white fish Read more
Why we love this
Pollack is one of the most sustainable species of white fish available. There are plentiful stocks of this beautiful iridescent fish in and around the South West, making it a brilliant replacement for hugely popular, but unfortunately now under threat, Cod.
With large flakes, Pollack is firm and juicy. Anything you can do with a Cod, you can do with a Pollack, which makes this fish utterly versatile and a big favourite of ours. From simple panfrying to sizzling on the barbecue, dicing up and adding to a comforting fish pie or simmering gently in a fragrant curry, the list of variations goes on and on.
Pollack is recommended as a species we should be eating more of due to its low impact catch method, availability and abundance on our British shores.
Our Pollack is line-caught and sourced from small-scale local dayboats from Plymouth and Newlyn harbour. Line catching, using hook and line is a very selective method, with virtually zero by catch and causing no damage to the fish's ecosystem.
You'll find Pollack distributed throughout the Atlantic, living close to the shore or near to the sea bed around rocky reefs and wrecks. As the Pollack grow they will migrate to deeper water where they will mature at around 3 years old, however, it isn't unheard of to catch Pollack at nearer 10 years old, as they can live up to 15.
All our Pollack is MSC certified and recommended by the Cornwall Good Seafood Guide.
Approx 140g per fillet. 2 fillets per pack.
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Baked in parchment
190C/Gas Mark 5
Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 10-12 minutes.
200C/Gas Mark 6
Place the fish into a roasting tin, lightly oil and season. Roast in the oven uncovered for 8-10 minutes.
In a simmering stock, milk or sauce, cook for 4-6 minutes.
Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 3-5 minutes. Flip over to the flesh side and cook for 1-2 minutes. Total cooking time 4-7 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
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