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American Seafoods catches Alaska Pollock in the Eastern Bering Sea.From this catch, American Seafoods produces whole fillet blocks, surimi made from whole fillets and also from flesh recovered during processing, roe, minced pollock blocks, fish oil, white fish meal, and other "side stream" products such as stomachs, bone meal, fish skins, and milt. [5]
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 .
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 ...
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
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 .
Imitation crab meat was invented in the 1970s, and today is often made from pulverized Alaska pollock. Pollock has been consumed in Korea since the Joseon era (1392–1897). ). 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 r
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More common roes, such as cod, Alaska pollock, and herring ones are everyday dishes, combining richness in protein with low price. Salted cod or pollock roe on buttered bread is common breakfast fare and herring roe is often eaten smoked or fried. The roe of freshwater fish is also popular but the commercial availability is lower.