There are two species, the Alaskan or Pacific Pollock and the species found off the West Country coast. Up to 99 per cent of Pollock sold in Britain now comes from Alaskan and Pacific fisheries. Our Pollock is coming from Alaska.
It is best grilled with a butter and herb crust. You can also deep-fry as fish and chips or poach for fish pies and casseroles.
Serve with a chilled Sauvignon Blanc, Chenin Blanc or Pinot Grigio white wine.