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Pollock roe, also pollack roe (also known as myeongnan and tarako) is the roe of Alaska pollock (Gadus chalcogrammus) which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean , Japanese , and Russian cuisines .
Alaska pollock is commonly used in the fast food industry; in products such as McDonald's Filet-O-Fish sandwich [8] Arby's Classic Fish sandwich, [9] Long John Silver's Baja Fish Taco, [10] and Birds Eye's Fish Fingers in Crispy Batter. [11]
Enter Wild Alaska Pollock, a cousin to cod and similar in flavor, texture, and appearance. It’s lean, snowy-white meat and mild flavor make it our recommended choice to slide into your recipe ...
Siraegi-jijimi – a type of jijimi that is made by first cutting soaked siraegi into bite-size pieces, then seasoning it with doenjang (soybean paste), perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock (myeongtae) head, kelp, and anchovy in tteumul water (the water left from washing rice).
Worst: Long John Silver's Wild Alaska Pollock Sandwich. Weirdly enough, there's only one fish sandwich option at Long John Silver's, despite it being a seafood restaurant.
Alaska pollock, native to the seas around Japan, played an important role in the development of processed surimi due to its high protein biomass. Satsumaage, chikuwa, and hanpen were other major surimi foods prior to 1960. [1]: 4–5
Nutrition: 510 calories, 22g fat (3g sat fat), 1,160mg sodium, 51g carbs (5g fiber, 4g sugar), 21g protein. Fish sandwiches don't always have to be battered, fried, and smothered in tartar sauce ...
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 .