The two varieties of Pollock, Alaskan and Atlantic, are similar enough so that either may be used in most recipes. Although there is a difference in texture- Alaskan Pollock tends to be less firm than Atlantic. This only really matters if grilling, in which case you may want to take advantage of the firmer, slightly oilier texture of the Atlantic because it holds up well to high heat.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
