Pollock is most similar to cod and haddock. All three belong to the same fish family, share a mild flavor, and have white, flaky flesh that works interchangeably in most recipes. Many people, including experienced anglers, say they can’t tell the three apart by taste alone.
Cod: The Closest Match
Cod is the fish most often compared to pollock, and for good reason. Both have a clean, mild taste with no strong “fishy” quality, and both produce white fillets that flake easily when cooked. The main difference is texture: cod fillets are slightly firmer and thicker, while pollock is a bit softer and more delicate. This is partly because pollock carries more fat than Pacific cod, which also gives it nearly twice the omega-3 content per serving.
In terms of protein, the two are nearly identical, with pollock providing about 19 grams per 100-gram serving and cod about 20 grams. If a recipe calls for cod and you have pollock on hand (or vice versa), the swap is seamless. Just keep in mind that pollock’s thinner fillets may cook a minute or two faster.
Haddock: Almost Identical
Haddock is another member of the cod family and another near-perfect substitute. It has a slightly sweeter flavor than pollock, but the difference is subtle enough that most people won’t notice it in a fish sandwich, fish taco, or breaded fillet. Haddock tends to be a little firmer than pollock but not as thick as cod, putting it right in the middle of the three. In British-style fish and chips, haddock and pollock are often used interchangeably depending on what’s available and affordable.
Other Whitefish That Work
Beyond cod and haddock, several other mild whitefish can stand in for pollock:
- Tilapia is milder and leaner, with a slightly different texture that holds together well in pan-frying. It’s one of the lowest-mercury options available.
- Pacific whiting (hake) has a similarly soft texture and is actually the other major species used alongside pollock in commercial surimi production (imitation crab).
- Flounder and sole are thinner and more delicate but share pollock’s mild, clean taste. They work best in lighter preparations like baking or sautéing rather than deep frying.
Fish with stronger flavors, like salmon, mackerel, or swordfish, are not good substitutes. The whole appeal of pollock is its neutral, adaptable taste.
Alaska Pollock vs. Atlantic Pollock
If you see “pollock” at the store, it helps to know there are actually two different species sold under that name. Alaska pollock (walleye pollock) is caught in the Pacific and is the milder, more commercially dominant fish. It’s one of the five most popular seafoods in the United States and the standard species used to make surimi, the processed fish paste in imitation crab, fish cakes, and fish sticks. If your fast-food fish sandwich contains a square, battered fillet, it’s very likely Alaska pollock.
Atlantic pollock is a different species caught in the North Atlantic. It has a slightly stronger, more pronounced flavor and darker flesh. It’s closer in taste to a robust cod than to its mild Pacific cousin. When substituting, Atlantic pollock pairs better with bold seasonings, while Alaska pollock is the more neutral, universally swappable option.
Mercury Levels Compared
Pollock is one of the lower-mercury fish you can buy. FDA monitoring data puts its average mercury concentration at 0.031 parts per million, which is lower than both cod (0.111 ppm) and haddock (0.055 ppm). Tilapia is even lower at 0.013 ppm. All four fish fall well within the low-mercury category, but pollock’s especially low number makes it a solid choice if you eat fish frequently or are choosing seafood during pregnancy.
How to Choose the Right Substitute
Your best pick depends on what you’re cooking. For deep-frying or fish and chips, cod or haddock hold up best because their firmer flesh doesn’t fall apart in hot oil. For baked dishes, casseroles, or fish tacos where the fillet gets broken into smaller pieces anyway, pollock, tilapia, and hake are all interchangeable. For surimi-style preparations or homemade fish cakes, pollock and Pacific whiting are ideal because their proteins form a smooth, cohesive gel when processed.
Price is often the deciding factor. Pollock is typically the least expensive of the cod-family trio, which is exactly why it dominates the processed fish market. Cod commands a premium for its thick fillets, and haddock falls somewhere in between. If you’re buying frozen fillets for weeknight dinners, pollock delivers essentially the same nutritional profile and flavor as cod at a lower cost.