Hey, What’s a Superfish?

Kale. Avocado. Pomegranate seeds. We all know about superfoods, but what about…superfish?

Meet the wild Alaska Pollock, a variety of whitefish that’s incredible for you and the planet. Not to be confused with Atlantic Pollock—an entirely different species—wild Alaska Pollock is a cousin of cod and has a similar delicate flavor and tender, flaky texture. Packed with omega-3s and vitamin B12, it’s a great source of lean protein. (Bring on the fish tacos.)

Until recently, the species wasn’t commercially fished and sold to consumers, but all that changed when Trident Seafoods recently introduced flash-frozen fillets to the grocery-store freezer aisle.

As a result, regulations around fishing it have also been set recently—with the environment in mind. Strict regulations monitor a set number of fishing boats, and fishermen can’t harvest more than a certain quota a year. Plus, after the fillets are packaged, the entire fish must be used (Goop, for example, sells a Marine Collagen Blend made from wild Alaskan pollock peptides that supports skin moisture and elasticity).

All told, it’s technically the most abundant certified-sustainable seafood species in the world—and has a lower carbon footprint than beef, chicken, pork and most other land-based animal proteins.

We recently began using it instead of salmon in our fish burgers. Extra tartar sauce, please.

Chef Eric Ripert Says You Can (and Should) Cook Seafood in Your Toaster Oven