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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]
In Japanese cuisine, the testes (白子 shirako ' white children ') of cod (tara), anglerfish (ankō), salmon (sake), squid (ika) and pufferfish are eaten. In Korean cuisine , the milt ( 이리 iri ) of Alaska pollock , cod , blackmouth angler , bogeo , and sea bream are eaten.
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 .
Using those estimates, only 15% of the wild Alaskan Pollock is caught each year to ensure there's enough of the fish to go around for future generations, Wendy's said.
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Intact skeins of Alaska pollock roe are washed carefully with salt water, then salted in a sokuri (bamboo basket). The ratio of salt to roe ranges from less than 5:100 to more than 15:100. After 2–3 days, salted and drained roe is marinated for at least a day with fine gochutgaru (chilli powder) and finely minced garlic.
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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