The pollock fish is a popular one for the table and the sports fisherman. (I'm sorry that you thought this was about people from Poland, but that is spelled Polak.) Depending on where you hail from, you might call the pollock a pollack, saithe, coley, or Boston blues. But no matter the location the pollock holds its own.

You can find the pollock anywhere from North Carolina to the Gulf of the St. Lawrence Seaway. Look for underwater terrain that is rocky and as deep as 100 feet for pollock. When fishing for them, be prepared for one that is over 3 feet long and can weigh up to 45 pounds. They are extremely strong fighters that can grow up to 5 inches a year. The growth rate slows down as they get older but they grown nonetheless. The oldest known pollock was documented at 19 years old.

You’ll know the pollock by their silvery strip down the side with a greenish black hue above the stripe and a white underbelly. Other fish like Walleye, Norwegian and Alaskan Pollock, are mistakenly lumped into the category with the true pollock, but looks can be very deceiving. The “white fish” we are focusing on is part of a family of deep water fish that includes cod, whiting, haddock, and hake. These fish are not oily and are eagerly sought after for their delicious flavor.

At the age of 4 the males become sexually mature. The females wait another year before seeking out courtship. They can lay as many as 4 million eggs in the late autumn. Spawning waits until the water around 90 to 300 feet deep has cooled anywhere in the range of 50 to 59 degrees Fahrenheit. The eggs hatch about 8 days later and stay near the surface of the water for another 3 months before descending to the depths to join their relatives.

The pollock is an aggressive fish which attracts many sports fisherman. And the fact that they can be hunted year round doesn’t hurt. Due to the way pollock are made, they can be gutted and placed on ice as soon as they are caught. Other fish have to wait until they have arrived on shore to begin the cleaning process.

One of the reasons that pollock is sought after is the fact that they are a “white fish”. The lack of oil and the good nutrition that comes with it gives it a high place on the place. It is low in saturated fat and a good source of B12, protein, magnesium, and potassium. But there is one drawback for the health conscience. It is also high in cholesterol.

If you are interested in trying out a fishing expedition, check out these sites:

Lethal Weapon Fishing Charters

Boston Fishing

If you are wondering how to cook these fish to bring out the best in flavor, try these recipies:

Baked Pollock

Almond Broiled Pollack Fillets

Escargot and Pollock over Spinach Noodles

Breaded Pollock Fillets

Pollock Fish Pie

Asparagus, Hot Peppers and Pollock Salad

Enjoy the pollock!