Highly sustainable A good everyday fish Our pollack is always skinned Skinless portions cut from best British pollack. A portion is cut from towards the tail-end of the fish, but nevertheless, a proper portion, not ending in a thin tail. It\'s from the same fish as our fillet and loin steaks, but these are not quite as thick. Pollack is a plentiful fish which isn\'t too expensive and reacts well to inventive chefs who invest a little imagination in preparing it. This is what Nigella Lawson did with it . She called it Jackson Pollock but we\'re pretty sure she was using pollack. (OK. We confess. Only pedants care about pollock/pollack.)