can be distinguished from its cousin, the saithe, by its large,
prominent lower jaw. It also has a dark, wavy lateral line, while the
saithe has a pale, straight one. The species is pelagic at depths up to
200 metres. In Norway, the number of pollack varies along the South and
West coasts. In general, pollack prefer warmer waters and only migrate
out to deeper waters in the winter. Pollack are usually caught as a
bycatch of cod fishing.
Pollack is well-suited
to making stuffing. It can also be poached and fried and is used in the
same dishes as cod and haddock. Pollack can also benefit from
marinating before cooking.
Pollack is a good source of protein and is also rich in vitamin B12 and selenium. Selenium is a necessary element in many of the body´s chemical reactions, e.g. in the decomposition of the so-called free radicals.
These radicals are potentially toxic to the cells and can be formed in
the body by ingesting medication, alcohol, cigarette smoke, etc.
Seafood from Norway.
All year round
Up to 130 cm