How does Atlantic cod differ from pollock and hake? A guide to popular frozen white fish — culinary uses, taste and availability for the food-service trade.
White fish is the backbone of many restaurant menus and processing plants — versatile, mild and popular with customers. Yet under that single name sits a handful of species with different taste, texture and price. Here is a short guide to the most popular frozen white fish in the wholesale range.
Atlantic cod (Gadus morhua)
The classic and the benchmark. Delicate, white, flaking meat with a clean flavour. Perfect for frying, baking, in batter and as fish & chips. The best cod comes from the cold waters of the North Atlantic — Norway and Iceland.
Alaska pollock (Theragra chalcogramma)
The most-caught white fish in the world, from the Pacific (Russia, USA). Leaner and more economical than cod, with a mild taste. Ideal for breaded products, fish fingers, surimi and catering dishes.
Hoki and hake
Hoki (Patagonian and New Zealand) and hake are species from the clean waters of the southern hemisphere and the Cape grounds. They offer soft, delicate meat at an attractive price — great for fillets, ready meals and processing.
- Most versatile flavour: Atlantic cod
- Best value for money: Alaska pollock
- For processing and ready meals: hoki, hake
Nova Seafood offers a full range of white sea fish — in fillets, whole and portions, deep-frozen using the IQF method. Ask us about specifications and availability.
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