Cod, Haddock and Pollock

Celebrated for their mild flavor and tender texture, these white fish have long anchored classic dishes, from fish and chips to fish tacos. Cod and pollock are mainstays on menus nationwide, while haddock enjoys a special place in the culinary traditions of the Northeast United States. With their wide appeal, versatility and value, these species remain favorites among chefs and diners alike. Learn more here about these fish, their cooking profiles, breading styles, sizes and more to make the right choice for your needs and operation.

Species

While Cod, Haddock and Pollock are part of the same family, there are key differences across the species.

Cod

Dense, mild-flavor white fish with large, tender flakes
Most often menued in entrées like fish and chips, fish tacos and
center-of-the-plate fish

Atlantic Cod (Gadus morhua)

Larger and paler than Pacific Cod
Silvery, subcutaneous layer
Raw meat is translucent, ranging from white to pinkish;
cooked meat is opaque white
Mild, clean flavor; large, tender flakes

Pacific Cod (Gadus macrocephalus)

Moisture content is higher than Atlantic Cod, making it less firm
Raw meat is opaque, creamy white
Cooked meat is white, tender-firm, lean and flaky, with a mild taste

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Haddock

Type of fish from the cod family
Mild, slightly sweet taste with delicate flakes that are finer than cod
Lean meat has firm yet tender texture
Raw meat is white; cooks up even whiter
Flesh should be firm and resilient
Commonly served as a center-of-the-plate entrée, often plated fried, with tartar sauce and coleslaw

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Pollock

Saltwater fish in the cod family which has a mild taste and slightly coarse texture
Atlantic Pollock is darker and stronger in flavor than Wild Alaska Pollock (aka “walleye” pollock)
Generally, it is more flavorful than Cod or Haddock, due to higher oil content
Fillets are creamy tan in color, and turn white and firm with a nice flake when cooked
Often served fried in fish sandwiches, fish and chips, fish tacos and burritos

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Primary Cuts

Fillet

Side flesh removed with a lateral slice, from behind the head down to the tail. Pinbones are removed (or nearly so), and the skin can be removed or left on.
Fillets absorb sauces well, but they can be easily overcooked. This cut is one of the most popular.

Loin

Cut from above the lateral line behind the head, through the backbone, to where the body meets the tail. Generally dense, uniform in thickness and used for premium applications.

Steak

A fish steak is a thick, cross-section cut of fish, perpendicular to the spine, often including bones and skin. This contrasts with a fish fillet, which is cut parallel to the spine and is boneless. Fish steaks are typically made from larger fish like tuna, swordfish, salmon, and mahi-mahi, and can be cooked in various ways, including grilling, baking
or pan-frying.

Tail

Fillet cut from the tail end of the fish, behind the main fillet or loin. It's known for being flavorful due to the active muscles in that area, and can be cooked in many ways.

Portion

Pieces cut to consistent size from a fillet, usually portioned in ounces, can come with pinbones in or out.

Nugget

Nuggets are uniformly cut from frozen blocks or fillets into bite-sized pieces and usually breaded.

Finishes

Unbreaded

Available in a range of formats – from pinbones to boneless, and skin-on to skinless – giving operators the flexibility to prepare in countless ways to suit any menu or style.

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