The white, boneless, meaty flesh is firm and flavoursome and can be cooked in a variety of ways: t’s popular with chefs because it goes well with a wide variety of ingredients and flavourings and the bones from its head make an excellent stock.
Pollock is a white-meat fish with a strong, fishy flavor and scent. It is an inexpensive, versatile alternative to other white-meat fish such as tilapia, cod and haddock. Pollock fillets flake easily and are typically prepared with oil or grease to keep the meat from falling apart.
Turbot is selected with the greatest care and are from the French coastal fishery. Worked by hand, they are burred, cleand, emptied and the tail tip is removed. Turbots are famous for their firm flesh of a pearly white color. poor in fishbones.