Both species can grow to 130 centimetres (4 feet 3 inches).[5]P. virens can weigh up to 32 kilograms (71 pounds)[6] and P. pollachius can weigh up to 18 kilograms (40 pounds).[5]P. virens has a strongly defined, silvery lateral line running down the sides. Above the lateral line, the colour is a greenish black. The belly is white, while P. pollachius has a distinctly crooked lateral line, grayish to golden belly, and a dark brown back. P. pollachius also has a strong underbite. It can be found in water up to 180 metres (600 feet; 100 fathoms) deep over rocks and anywhere in the water column.
Global commercial capture of pollock in million tonnes 1950–2010[7]
The total capture of pollock in 2010 as reported by the FAO was 3.2 million tonnes (3.5 million short tons).[7]
Atlantic pollock is largely considered to be a whitefish. Traditionally a popular source of food in some countries, such as Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock. However, in recent years,[when?] pollock has become more popular due to overfishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, it is used minced in fish fingers or as an ingredient in imitation crab meat and is commonly used to make fish and chips.
Because of its slightly grey colour, pollock[which?] is often prepared, as in Norway, as fried fish balls, or if juvenile-sized, breaded with oatmeal and fried, as in Shetland. Year-old fish are traditionally split, salted, and dried over a peat hearth in Orkney, where their texture becomes wooden.[clarification needed] Coalfish can also be salted and smoked and achieve a salmon-like orange color (although it is not closely related to the salmon), as is the case in Germany, where the fish is commonly sold as Seelachs or sea salmon.[citation needed]
In 2009, UK supermarket Sainsbury's briefly renamed Atlantic pollock "colin" in a bid to boost ecofriendly sales of the fish as an alternative to cod.[8] Sainsbury's, which said the new name was derived from the French for cooked pollock (colin), launched the product under the banner "Colin and chips can save British cod."
Pollock is regarded as a "low-mercury fish" – a woman weighing 60 kg (130 lb) can safely eat up to 510 g (18 oz) per week, and a child weighing 20 kg (44 lb) can safely eat up to 170 g (6 oz).[9]
One member of the genus Gadus is also commonly referred to as pollock: the Alaska pollock or walleye pollock (Gadus chalcogrammus), including the form known as the Norway pollock. They are also members of the familyGadidae but not members of the genus Pollachius.
^Maxwell, William Hamilton (1853). Wild Sports and Adventures in the Highlands and Islands of Scotland. London: Geo. Routledge & Co. pp. 137, 138. Retrieved 8 April 2024. [...] Nature [...] pours myriads of coal-fish and pollocks into every creek or bay [...]. [...] The latter fish, under the Linnean appellation of Gadus Pollachus, is called generally, 'the Lithe.' [...] To the ferocity of a bull-dog the lithe unites the greyhound's agility. [...] Lithe-fishing demands coarse tackle [...].
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