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Did you know?

Pollack’ and ‘pollock’ are not quite the same thing. They’re both close relatives of the cod, but pollock comes from Alaska, while pollack, or lythe as it’s called in Scotland, is native to British waters

Pollack, sometimes known as colin, is a more sustainable member of the cod family, abundant in the West Country, with firm, white or slightly pink, flaky flesh and a delicious, mild favour. Popular down here for ever, it’s more recently been discovered by the rest of the country.

Our whole, fresh pollack range in size from 600g up to 2kg and come scaled & gutted. If you prefer we can fillet them. Please be aware that the filleted weight will be approximately 40% of the whole fish weight, so when you’re thinking about servings, count on about 500g of whole fish per person to give a 200g portion.

FLAVOUR: Mild | TEXTURE: Medium | ALLERGENS: Contains Fish

Pollack are abundant in Dorset waters. They can be caught from the shore off Portland Bill, where they live in large numbers amongst the coastal rocks. Larger fish tend to be found further out to sea, often around wrecks, where they’re sustainably caught on rod and line. This can get tricky, as the fish tend to bite and then dart for cover back into the wreck, tangling the line.

Seasonality: All year 

Nutritional information per 100g:

Kcal 92 kacal
Protein 19.4g
Fat 1g
Saturates 0.1g
Salt 0.09g
Carbohydrates 0g
Sugars 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

Contains FISH

Cook pollack as you might cod, pan-frying, grilling or baking. It’s an excellent alternative for battering and deep frying, including home-made fish fingers, and also works well in stews and curries. And as with cod a quick brining firms up the flesh and really draws out the flavour too.

Whole or filleted, try baking pollack in the oven. Try wrapping filets in Parma ham to lock in the moisture, or with a herb and breadcrumb crust.

Best eaten immediately. 

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days. 

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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Sustainability Sustainability Weyfish is a community business, proud of our produce and its provenance, with strong ties to the local fishing fleet.

Locally caught, sustainable seafood

We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.