A delicate & delicious cousin to cod

1 lb Pollock

$16⁰⁰

Pollock is a cousin to cod, with a much more delicate, flaky texture. We’re passionate about it pan-fried. Pollock’s light texture and great flavor are perfect up against a crunchy golden coating (we like to spike our breadcrumbs with a little cayenne). We deliver our pollock skin-on, cut into a fillet.

One (1) pound of pollock fillets per order.

^*Due to the nature of the filleting process, weights may vary slightly from the listed amount.

Included in this order

One (1) pound of pollock fillets.

Keeping It Fresh

Product Arrives Fresh

Stays fresh up to 24 hours in the fridge but should be cooked and consumed as soon as possible.

Preparation

Pollock is a cousin to cod and can be prepared in a similar fashion.

Pollock makes great fish sticks! Dip in flour, then egg and breadcrumbs. Bake in a 400°F oven for 15-20 minutes or the air fryer for 10 minutes (flip halfway through).

Rinse and pat the fillet dry. Season with salt and pepper, then add to a baking dish with some olive oil and lemon (or whatever combo you choose) and bake for 15-20 minutes at 400-425°F.

You can also pan-fry fillets with great results. Cook in a pan with butter and garlic - 3 to 4 minutes per side - then squeeze some lemon and top with parsley to finish. Dredge in beer batter and deep fry in 350-360°F oil for 3-4 minutes, or dip in an egg wash and panko and pan-fry with oil for 3-4 minutes per side.

Pollock is delicious poached in coconut milk. Simmer for 10-15 minutes with vegetables like baby bok choy.

The internal temperature of the pollock should be 145° F when cooked through.

Shipping Information

We get this product to you using Overnight Shipping.

All retail orders placed online are shipped overnight to your home or place of business. Orders must be placed by 2:30 PM EST for next day delivery via Federal Express. We deliver next day on Tuesday through Saturday, excluding major holidays and certain zip codes deemed "rural" by FedEx. Please note: Saturday deliveries are not available in all areas across the United States.

For inquiries regarding shipping, please contact customer support at (888) 353-9898 or support@lobsters-online.com.

1 lb Cod Loins
$24⁰⁰

Qty

View details
1 lb Atlantic Salmon
$24⁰⁰

Qty

View details
1 lb Atlantic Yellowfin Tuna
$30⁰⁰

Qty

View details
1 lb North Atlantic Swordfish
$25⁰⁰

Qty

View details

Mix Up Some Mignonette
Our Oyster Mignonette, affectionately known as "Hog Wash" at Mac's Seafood restaurants, is a delightful and tangy topper that adds a refreshing zing to freshly shucked Cape Cod Oysters.
Read more
Hot Lobster Roll
This recipe ticks all the boxes for sandwich perfection - buttery, savory, warm and satisfying. And it's so easy to make with our fresh shucked lobster meat. Trust us -...
Read more
Seafood Stuffed Lobster
Eating lobster is our favorite holiday tradition. This recipe is so loved that we've abandoned the Christmas roast in favor of this festive seafood-stuffed stunner. Try it - you'll never...
Read more
Mac's Oyster Stuffing
The addition of of Wellfleet Oysters and smoky linguica gives this classic Cape Cod stuffing a burst of flavor that compliments and enhances everything else on your holiday plate.
Read more
Smoked Scallop Appetizer
This smoked scallop appetizer is sure to please the crowd with its unique combination of smoky, sweet and salty flavors.
Read more
The French Oyster
In this classic Cape Cod appetizer recipe, we've taken freshly shucked oysters and combined them with garlic, shallots, and parsley for an irresistible mix of flavors that's both simple and...
Read more
Smoky Monkfish Stew with Mussels & Littlenecks
Monkfish might be one of the ugliest fish you'll ever lay eyes on, but its less than appealing exterior masks a tasteful treasure within. Known as “the poor man’s lobster”...
Read more
Bay Scallops with Bread Crumbs
This simple Bay Scallop recipe - flash broiled with crispy breadcrumbs - lets their sweet, succulent flavor shine through. Just add butter, breadcrumbs and broil. Easy and delicious!
Read more