Spanish chefs promote affordable fish alternatives, from pollock to dorada

In Spain, pollock—referred to locally as "fogonero"—is gaining popularity as a cheaper substitute for cod. According to the Observatorio de Precios de los Alimentos, cod costs around €14.4 per kilogram, often rising above €20 kg in retail, while pollock sells for roughly half that price. The lower cost and similar texture are encouraging consumers to alternate between the two white‑fish varieties.

Chef Dani García also highlighted an inexpensive, quick‑prep fish dish, demonstrating how to grill whole dorada (sea bream) without added oil. By cooking the fish on its own fat, the skin becomes crisp, and the recipe is completed with a side of green beans and smoked cecina, ready in under 20 minutes. Both pieces underscore a trend toward budget‑friendly, flavorful seafood options in Spanish home cooking.