or Ling cod or by another name Coalfish, possibly the same as sablefish (at least by 17th century standards) or by yet another name Pollack.
and Oops – sorry about the false cod calling yesterday – I found a whole new way to publish before finishing (or even beginning). Back to fish:
And then there’s the green cod that is salted in a brine versus the dried cod or bacaloa (which spellchecker ALWAYS wants to make into baklava which is not the same thing at all, not in the very least, although it has also suggested balaclava in the past.Not interchangeable.)
This fish has quite a few aliases. There’s also lythe and saithe and in French lieu jaune.
But he’s worth mentioning because he’s on the exhibit menu.
He’s mentioned by John Josselyn in New Englands rarities 1674 (p.28) between Perch or River Partridge and Piper or Gavefish – so why is the fish with so many names given only one? In Josselyn’s list of fish in his account of The Second Voyage (his second voyage in 1674) he lists Polluck between Plaice and Porgee.
We delight in pollock now because we can buy it as a a whole fish, not just fillets. And because it still has an identity crisis, it’s affordable.
And in season.