They are caught in the North Pacific. [6], In addition, Norwegian pollock (Theragra finnmarchica), a rare fish of Norwegian waters, is likely the same species as the Alaska pollock. Bimbo, A. P. (2013). It is therefore considered to be conspecific with the Pacific species and is attributed to Gadus chalcogrammus. Fresh myeongtae can also be served raw as hoe, which is usually marinated and sometimes used as a topping for cold noodles. dried salted Alaska Pollock ( Theragra chalcogramma),frozen alaska pollock fillet available US $2.00 - $3.00 / Kilogram It is a prized ingredient in more than 1,000 consumer products worldwide, including value-added seafood meals; breaded seafood favorites, such as fish sticks, fish sandwiches and fish and chips; and surimi seafood products. The best dried pollock is dried by the wind from the sea, which is called Hwangtae (황태). The fish dries out in the brisk ocean breeze and as the temperatures change from daytime to nighttime they freeze and thaw out the fish over and over. Retrieved from. Pollock roe is a popular culinary ingredient in Korea, Japan, and Russia. [23] Just seven specimens of the fish are known to have been caught between 1957 and early 2002 in the Arctic Ocean. Originally, the change in depth was attributed to the amount of light or water temperature, but in fact, it follows the movement of food species. One of its earliest mentions is in the 1652 Diary of the Royal Secretariat, which states that "the management administration should be strictly interrogated for bringing in pollock roe instead of cod roe." Body Color: Pollock are speckled fish, with black and yellow spots running the length of their bodies.Pacific Cod are brown or grayish with dark spots or patterns on the sides. To maximize their chances of survival, large pollock increase their calorie intake in autumn to gain weight, while smaller ones focus solely on growing in size. In Russia, Alaska pollock roe is sold as a canned product suspended in oil, which gives it a soft paste-like consistency. Delicious and versatile, Alaska pollock has a mild cod-like taste, white flaky meat and a delicate texture. 1 to 2 pounds Wild Alaska Pollock (2 ounce pieces / bite-size) 1 to 2 tablespoons Chinese dried chili paste (store bought, * use as much as needed for desired spice level) 2 to 4 ounces grapeseed oil (vegetable or canola oil can be substituted) [34] Alaska pollock stocks (and catch levels) subsequently returned to above average in 2011 and remained above average through 2014. 100% pure dried pollock skin. Serve the pollock … In this study, a corona discharge plasma jet (CDPJ) was used for inactivation of microbial contaminants of dried Alaska pollock shreds. Page - 1. Bugeo (북어), which is dried Alaska pollock, is often boiled in tteumul (water from the final rinsing of rice) to make a clear soup, bugeo-guk. Dorsal Fin: The dorsal fins on Alaska Pollock are more pronounced in comparison to those of the Pacific Cod. Another common preparation is myeongate-jeon; pan-fried Alaska pollock patty. Alaska Pollock is a highly digestible and balanced protein source for dogs. [19], The variation in size of each subgroup also affects seasonal foraging behavior. Pollock fish are a whitefish that have a strong to mild flavor. [32] For instance, stock declines in 2008[33] meant decreased allowable harvests for 2009 and 2010. In Korea, the roe is traditionally called myeongnan (명란) and the salted roe is called myeongnan-jeot (명란젓). [7][8][9] While belonging to the same family as the Atlantic pollock, the Alaska pollock is not a member of the genus Pollachius, but of the cod genus Gadus. The fish are prepared using a variety of cooking methods such as baking, sauteing, and frying. [19] Therefore, food depletion has a larger effect on smaller pollocks. no. [46] It outnumbers the current annual consumption of Alaska pollock in South Korea, estimated at about 260,000 tonnes in 2016. It is currently not listed in the IUCN Red List. The Alaska pollock or walleye pollock (Gadus chalcogrammus) is a marine fish species of the cod genus Gadus and family Gadidae. It is a semi-pelagic schooling fish widely distributed in the North Pacific, with largest concentrations found in the eastern Bering Sea. An analysis of a much larger sample size (44 T. finnmarchica and 20 T. chalcogramma) using both genetic and morphological methods led to similar conclusions. Depending on the process used to dry the fish, dried pollock is usually called bukeo (북어) or hwangtae (황태). Halibut, salmon, endangered Steller sea lions, fur seals, and humpback whales all eat pollock and rely on healthy populations to sustain themselves. Raw material for surimi pollock drying during winter with repeated freeze-thaw cycles 2008... The milder, less spicy version is called mentaiko ( 明太子 ) in Japanese ; ” frozen,... About 5 % of the Alaskan pollock is usually marinated and sometimes used as a topping for noodles! Semi-Pelagic schooling fish widely distributed in the United States is imitation crabmeat also. Quinn, T. J., Bentzen, R. and Grant, W. S. ( 1999 ) with! Unique texture that ’ s both flaky and spongy pollock fishery, a corona discharge plasma jet CDPJ. As surimi, high-grade fillets are frozen only once between catch and consumer freshly-caught., hwangtae-haejang-guk ( hangover soup ) made from yellow Alaska pollock is usually called bukeo ( ). Koefoed considered Theragra finnmarchica by Norwegian zoologist Einar Koefoed in 1956 battered fish,... 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