Two popular kinds of "white fish" are the Pacific cod and Atlantic pollock, and while these species are often passed up for salmon or tuna nowadays, they are versatile, healthy, and worth getting reacquainted with. Cod and pollock come from different areas and have other contrasting traits, but they are also alike in many ways.

Pacific cod is the second largest commercial fish in America, MSC-certified sustainable, and widely available, making it a great choice for your seafood dinner. Meanwhile, Atlantic or Alaskan pollock is technically a species of cod, but it has fattier and softer flesh compared to the firmer, more strongly-flavored cod from the Pacific ocean.

While both cod and pollock are flaky, pollock may have a more difficult time holding its shape while cooking and can fall apart. However, pollock is more affordable than cod, and with care, you can cook both kinds of fish in any way you like, such as baking or grilling; they are also both great sources of lean protein, B vitamins, and omega-3s.