Difference between revisions of "Pollock" - New World Encyclopedia
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| − | '''Pollock''', or '''pollack''', is the common name for either of the two species of [[ocean|marine]] [[fish]] in the '''Pollachius''' genus in the [[cod]] family ([[Gadidae]]), '''''Pollachius pollachius''''' and '''''Pollachius virens'''''. Both of these fish are commercially important and are found in the [[North Atlantic]]. They are characterized by three dorsal fins and two anal fins separated by a narrow gap | + | '''Pollock''', or '''pollack''', is the common name for either of the two species of [[ocean|marine]] [[fish]] in the '''Pollachius''' genus in the [[cod]] family ([[Gadidae]]), '''''Pollachius pollachius''''' and '''''Pollachius virens'''''. Both of these fish are commercially important and are found in the [[North Atlantic]]. They are characterized by three dorsal fins and two anal fins separated by a narrow gap and grow to moderately large size (over a meter in length). Other names for ''P. pollachius'' include the Atlantic pollock, European pollock, lieu jaune, and lythe, while ''P. virens'' is sometimes known as Boston blues (separate from bluefish), coalfish (or coley), or saithe. |
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The ''Pollachius'' genus is one of twelve [[genera]] placed in the subfamily Gadinae (cods and [[haddock]]) of the [[cod]] family [[Gadidae]] (16 genera) of the order Gadiformes and the class [[Actinopterygii]]. Members of the '''Gadiformes''' are characterized by lacking true spines in the fins, generally long dorsal and anal fins, usually cycloid (rarely ctenoid) [[scale (zoology)|scales]], a swim bladder without pneumatic duct, and pelvic fins (when present) below or in front of the pectorals. Members of the almost exclusively marine family '''Gadidae''' (one Holarctic freshwater species) are typified by having the first dorsal fin posterior to the head, the head of the vomer toothed, and the swim bladder not connected with auditory capsules. Members of the '''Gadinae''' subfamily are characterized by having three dorsal and two anal fins, an egg without an oil globule, usually a chin barbel, and a slightly forked or truncate caudal fin. | The ''Pollachius'' genus is one of twelve [[genera]] placed in the subfamily Gadinae (cods and [[haddock]]) of the [[cod]] family [[Gadidae]] (16 genera) of the order Gadiformes and the class [[Actinopterygii]]. Members of the '''Gadiformes''' are characterized by lacking true spines in the fins, generally long dorsal and anal fins, usually cycloid (rarely ctenoid) [[scale (zoology)|scales]], a swim bladder without pneumatic duct, and pelvic fins (when present) below or in front of the pectorals. Members of the almost exclusively marine family '''Gadidae''' (one Holarctic freshwater species) are typified by having the first dorsal fin posterior to the head, the head of the vomer toothed, and the swim bladder not connected with auditory capsules. Members of the '''Gadinae''' subfamily are characterized by having three dorsal and two anal fins, an egg without an oil globule, usually a chin barbel, and a slightly forked or truncate caudal fin. | ||
| − | The two species ''Pollachius'' species, ''P. pollachius'' and ''P. virens'', are similar to each other. However, they can distinguished from one another by the | + | The two species ''Pollachius'' species, ''P. pollachius'' and ''P. virens'', are similar to each other. However, they can distinguished from one another by the shape of the jaw, the lateral line, and the presence of absence of a chin barbel. ''P. pollachius'', also known as the lythe, has a lower jaw that distinctly projects beyond the upper jaw (Lune and Froese 2008a), while ''P. virens'', also known as the saith and coalfish, has a lower jaw that is approximately even in length with the upper jaw (Picton and Morrow 2005b). In addition, the lateral line in ''P. pollachius'', which is continuous over the whole body, is greenish and has a distinct curve above the region of the pectoral fin (Picton and Morrow 2005a; Lune and Froese 2008a). The lateral line of ''P. virens'' is straight and pale (although even being light in color, it is conspicuous against the background of the darker side) (Picton and Morrow 2005b). Furthermore, ''P. virens'' has a very small chin barbel, while ''P. pollachius'' lacks a chin barbel, which is an unusual trait for members of Gadinae. |
| + | ''P. virens'' is brownish-green or blackish dorsally, on the side and back, while slightly paler or silvery white ventrally, with fins of the same color as the body (Grzimek et al. 2004; Picton and Morrow 2005b; Lune and Froese 2008b). ''P. pollachius'' has silvery-white sides and belly, while the back is dark or greenish brown, nd the fins are uniformly dark except for the yellowish pelvic fins (Picton and Morrow 2005a; Lune and Froese 2008). The first anal fin of ''P. pollachius'' begins underneath the first dorsal fin and is considerably longer than the second anal fin, while the first anal fin of ''P. virens'' starts beneath the space between the first and second dorsal fins (Picton and Morrow 2005a,b). | ||
| + | Both species, ''Pollachius pollachius'' and ''Pollachius virens'', can grow to 4 feet 3 inches (1.3 meters) (Picton and Morrow 2005a,b) and can weigh up to 46 pounds (21 kilograms). | ||
| + | ==Distribution and habitat== | ||
| + | Both species are found in the North Atlantic. ''Pollachius virens'' occurs both in the western North Atlantic, from the Hudson Strait to Cape Hatteras in North Carolina, and in the eastern North Atlantic from Spitzbergen to the Bay of Biscay; it also is found in the Barents Sea and around Iceland (Grzimek et al. 2004). ''Pollachius pollachius'' is found in the northeast Atlantic near Norway, the Faeroes, and Iceland to the Bay of Biscay, as well as England and Ireland (Lune and Froese 2008a; Picton and Morrow 2005a). | ||
| − | + | --- more on habitat | |
| + | It can be found in water up to 100 [[fathom]]s (180 m) deep over rocks, and anywhere in the [[water column]]. They have a range from [[North Carolina]] up to the [[Gulf of St. Lawrence]]. Pollock are a "[[whitefish (fisheries term)|white fish]]". They are an important part of the [[New England]] and [[North Atlantic]] [[fisheries]], though less so than [[cod]] and [[haddock]]. They spawn in late winter and early spring on [[Georges Bank]], off the New England coast. | ||
| + | |||
| + | |||
| + | ==Fisheries== | ||
| + | Alaskan pollock (''Theragra chalcogramma'') is the largest [[fish (food)|food fish]] resource in the world. More than 3 million tons of Alaska pollock are caught each year in the [[Pacific Ocean|North Pacific]] from Alaska to northern [[Japan]]. Alaska pollock catches from U.S. fisheries have been quite consistent at about 1.5 million tons a year, almost all of it from the Bering Sea. | ||
| + | |||
| + | The Alaskan pollock is said to be "the largest remaining source of palatable fish in the world."<ref>Clover, Charles. 2004. ''The End of the Line: How Overfishing is Changing the World and What We Eat''. Ebury Press, London. ISBN 0-09-189780-7 </ref>. However, the biomass of pollock has declined in recent years, perhaps spelling trouble for both the [[Bering Sea]] ecosystem and the commercial fishery it supports. | ||
| + | |||
| + | Acoustic surveys by [[NOAA Fisheries]] indicate that the 2008 pollock population is almost 50 percent lower than last year's survey levels.[http://gristmill.grist.org/story/2008/10/12/5398/7277] | ||
| − | + | ==Cuisine== | |
| + | Atlantic pollock is largely considered to be a white fish, although it is a fairly strongly flavored one. Although traditionally a popular source of food in some countries like [[Norway]], in the United Kingdom it has previously been largely consumed as an economic and versatile alternative to [[cod]] and [[haddock]] in the West Country, elsewhere being known mostly for its traditional use as "Pollack for puss / coley for the cat." However, in recent years pollock has become more popular due to over-fishing of [[cod]] and [[haddock]]. It can now be found in most [[supermarkets]] as fresh fillets or pre-prepared freezer items. | ||
| − | + | Because of its slightly gray color pollock is often prepared, as in [[Norway]], as fried fish balls or if juvenile sized maybe breaded with [[oatmeal]] and fried as in [[Shetland]]. Year old fish are traditionally split, salted and dried over a peat hearth in [[Orkney]] where their texture becomes wooden and somewhat phosphorescent. The fish can also be salted and smoked and achieve a [[salmon]] like orange color (although it is not closely related to the salmon), as is the case in [[Germany]] where the fish is commonly sold as '''Seelachs''' or sea salmon. | |
| + | |||
| + | Alaskan pollock has a much milder taste, whiter color and lower oil content. High quality, single frozen whole Alaskan pollock fillets may be layered into a block mold and deep frozen to produce fish blocks that are used throughout [[Europe]] and [[North America]] as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered [[Fish finger|fish sticks]], portions, etc. | ||
| + | |||
| + | Single frozen Alaskan Pollock is considered to be the premier raw material for ''[[surimi]]''; the most common use of surimi in the United States is "imitation crabmeat" (also known as [[crab stick]]). | ||
| + | |||
| + | Alaskan pollock is commonly used in the [[fast food]] industry, for example the fish filet of [[Dairy Queen]],<ref>[http://www.idq.com/NCPublic/ChoiceCalcResult.aspx?IdMenuItem=224&IdMenuGroup=28 Dairy Queen ingredients]</ref> [[Arby's]], and [[Burger King]] are also made from Alaskan pollock. As stated on the packaging of the product, [[McDonald's]] uses [[Blue grenadier|Hoki]] and/or pollock in their [[Filet-O-Fish]] sandwich.<ref>[http://www.mcdonalds.com/app_controller.nutrition.categories.ingredients.index.html McDonald's USA Core Menu Items by Ingredients Webpage: Item: Fish Filet Patty]</ref> | ||
| + | |||
| + | Pollock Stew ([[hangul]]:속초생태) - prepared with [[gochujang]], garlic, bean sprouts is a popular winter dish in [[Cuisine of South Korea |South Korea]]. | ||
| + | |||
| + | ==References== | ||
| − | + | ||
Luna, Susan M. and Froese, Rainer Fishbase 2008a | Luna, Susan M. and Froese, Rainer Fishbase 2008a | ||
http://www.fishbase.org/Summary/SpeciesSummary.php?id=34 | http://www.fishbase.org/Summary/SpeciesSummary.php?id=34 | ||
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Saithe, Coalfish or Coley | Saithe, Coalfish or Coley | ||
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*{{FishBase genus | genus = Pollachius | year = 2006 | month = June}} | *{{FishBase genus | genus = Pollachius | year = 2006 | month = June}} | ||
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Nicknamed "Polka Fish of the Sea" by Polish oceanographer Andrew Suchon. | Nicknamed "Polka Fish of the Sea" by Polish oceanographer Andrew Suchon. | ||
| − | + | ||
*Davidson, Alan. Oxford Companion to Food (1999), “Saithe”, p. 682. ISBN 0-19-211579-0 | *Davidson, Alan. Oxford Companion to Food (1999), “Saithe”, p. 682. ISBN 0-19-211579-0 | ||
Revision as of 03:04, 20 December 2008
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Pollachius pollachius |
Pollock, or pollack, is the common name for either of the two species of marine fish in the Pollachius genus in the cod family (Gadidae), Pollachius pollachius and Pollachius virens. Both of these fish are commercially important and are found in the North Atlantic. They are characterized by three dorsal fins and two anal fins separated by a narrow gap and grow to moderately large size (over a meter in length). Other names for P. pollachius include the Atlantic pollock, European pollock, lieu jaune, and lythe, while P. virens is sometimes known as Boston blues (separate from bluefish), coalfish (or coley), or saithe.
There are also members of the Theragra genus that are commonly referred to as pollock. This includes the Alaska pollock or walleye pollock (Theragra chalcogramma) and the rarer Norwegian pollock (Theragra finnmarchica). While related (they are also members of the family Gadidae) to the above pollock species, they are not members of the Pollachius genus of the North Atlantic. Alaska pollock generally spawn in late winter and early spring on Southeast Bering Sea. The Alaskan pollock fishery in the Bering Sea fishery is the largest single-species food fish fishery in the world. This article will be limited to the two species of Pollachius.
Overview and description
The Pollachius genus is one of twelve genera placed in the subfamily Gadinae (cods and haddock) of the cod family Gadidae (16 genera) of the order Gadiformes and the class Actinopterygii. Members of the Gadiformes are characterized by lacking true spines in the fins, generally long dorsal and anal fins, usually cycloid (rarely ctenoid) scales, a swim bladder without pneumatic duct, and pelvic fins (when present) below or in front of the pectorals. Members of the almost exclusively marine family Gadidae (one Holarctic freshwater species) are typified by having the first dorsal fin posterior to the head, the head of the vomer toothed, and the swim bladder not connected with auditory capsules. Members of the Gadinae subfamily are characterized by having three dorsal and two anal fins, an egg without an oil globule, usually a chin barbel, and a slightly forked or truncate caudal fin.
The two species Pollachius species, P. pollachius and P. virens, are similar to each other. However, they can distinguished from one another by the shape of the jaw, the lateral line, and the presence of absence of a chin barbel. P. pollachius, also known as the lythe, has a lower jaw that distinctly projects beyond the upper jaw (Lune and Froese 2008a), while P. virens, also known as the saith and coalfish, has a lower jaw that is approximately even in length with the upper jaw (Picton and Morrow 2005b). In addition, the lateral line in P. pollachius, which is continuous over the whole body, is greenish and has a distinct curve above the region of the pectoral fin (Picton and Morrow 2005a; Lune and Froese 2008a). The lateral line of P. virens is straight and pale (although even being light in color, it is conspicuous against the background of the darker side) (Picton and Morrow 2005b). Furthermore, P. virens has a very small chin barbel, while P. pollachius lacks a chin barbel, which is an unusual trait for members of Gadinae.
P. virens is brownish-green or blackish dorsally, on the side and back, while slightly paler or silvery white ventrally, with fins of the same color as the body (Grzimek et al. 2004; Picton and Morrow 2005b; Lune and Froese 2008b). P. pollachius has silvery-white sides and belly, while the back is dark or greenish brown, nd the fins are uniformly dark except for the yellowish pelvic fins (Picton and Morrow 2005a; Lune and Froese 2008). The first anal fin of P. pollachius begins underneath the first dorsal fin and is considerably longer than the second anal fin, while the first anal fin of P. virens starts beneath the space between the first and second dorsal fins (Picton and Morrow 2005a,b).
Both species, Pollachius pollachius and Pollachius virens, can grow to 4 feet 3 inches (1.3 meters) (Picton and Morrow 2005a,b) and can weigh up to 46 pounds (21 kilograms).
Distribution and habitat
Both species are found in the North Atlantic. Pollachius virens occurs both in the western North Atlantic, from the Hudson Strait to Cape Hatteras in North Carolina, and in the eastern North Atlantic from Spitzbergen to the Bay of Biscay; it also is found in the Barents Sea and around Iceland (Grzimek et al. 2004). Pollachius pollachius is found in the northeast Atlantic near Norway, the Faeroes, and Iceland to the Bay of Biscay, as well as England and Ireland (Lune and Froese 2008a; Picton and Morrow 2005a).
--- more on habitat
It can be found in water up to 100 fathoms (180 m) deep over rocks, and anywhere in the water column. They have a range from North Carolina up to the Gulf of St. Lawrence. Pollock are a "white fish". They are an important part of the New England and North Atlantic fisheries, though less so than cod and haddock. They spawn in late winter and early spring on Georges Bank, off the New England coast.
Fisheries
Alaskan pollock (Theragra chalcogramma) is the largest food fish resource in the world. More than 3 million tons of Alaska pollock are caught each year in the North Pacific from Alaska to northern Japan. Alaska pollock catches from U.S. fisheries have been quite consistent at about 1.5 million tons a year, almost all of it from the Bering Sea.
The Alaskan pollock is said to be "the largest remaining source of palatable fish in the world."[1]. However, the biomass of pollock has declined in recent years, perhaps spelling trouble for both the Bering Sea ecosystem and the commercial fishery it supports.
Acoustic surveys by NOAA Fisheries indicate that the 2008 pollock population is almost 50 percent lower than last year's survey levels.[1]
Cuisine
Atlantic pollock is largely considered to be a white fish, although it is a fairly strongly flavored one. Although traditionally a popular source of food in some countries like Norway, in the United Kingdom it has previously been largely consumed as an economic and versatile alternative to cod and haddock in the West Country, elsewhere being known mostly for its traditional use as "Pollack for puss / coley for the cat." However, in recent years pollock has become more popular due to over-fishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or pre-prepared freezer items.
Because of its slightly gray color pollock is often prepared, as in Norway, as fried fish balls or if juvenile sized maybe breaded with oatmeal and fried as in Shetland. Year old fish are traditionally split, salted and dried over a peat hearth in Orkney where their texture becomes wooden and somewhat phosphorescent. The fish can also be salted and smoked and achieve a salmon like orange color (although it is not closely related to the salmon), as is the case in Germany where the fish is commonly sold as Seelachs or sea salmon.
Alaskan pollock has a much milder taste, whiter color and lower oil content. High quality, single frozen whole Alaskan pollock fillets may be layered into a block mold and deep frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered fish sticks, portions, etc.
Single frozen Alaskan Pollock is considered to be the premier raw material for surimi; the most common use of surimi in the United States is "imitation crabmeat" (also known as crab stick).
Alaskan pollock is commonly used in the fast food industry, for example the fish filet of Dairy Queen,[2] Arby's, and Burger King are also made from Alaskan pollock. As stated on the packaging of the product, McDonald's uses Hoki and/or pollock in their Filet-O-Fish sandwich.[3]
Pollock Stew (hangul:속초생태) - prepared with gochujang, garlic, bean sprouts is a popular winter dish in South Korea.
ReferencesISBN links support NWE through referral fees
Luna, Susan M. and Froese, Rainer Fishbase 2008a http://www.fishbase.org/Summary/SpeciesSummary.php?id=34 Pollachius pollachius Pollack
Luna, Susan M. and Froese, Rainer Fishbase 2008b http://www.fishbase.org/Summary/SpeciesSummary.php?id=1343 Pollachius virens Saithe
Picton, B.E. & Morrow, C.C., 2005a. [In] Encyclopedia of Marine Life of Britain and Ireland
http://www.habitas.org.uk/marinelife/species.asp?item=ZG2080
http://www.habitas.org.uk/marinelife/species.asp?item=ZG2080
Pollachius pollachius (Linnaeus, 1758)
Pollack or Lythe
Picton, B.E. & Morrow, C.C., 2005b. [In] Encyclopedia of Marine Life of Britain and Ireland http://www.habitas.org.uk/marinelife/species.asp?item=ZG2090 Pollachius virens (Linnaeus, 1758) Saithe, Coalfish or Coley
- "Pollachius". FishBase. Ed. Ranier Froese and Daniel Pauly. June 2006 version. N.p.: FishBase, 2006.
- Template:FishBase species
- Template:FishBase species
Nicknamed "Polka Fish of the Sea" by Polish oceanographer Andrew Suchon.
- Davidson, Alan. Oxford Companion to Food (1999), “Saithe”, p. 682. ISBN 0-19-211579-0
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- ↑ Clover, Charles. 2004. The End of the Line: How Overfishing is Changing the World and What We Eat. Ebury Press, London. ISBN 0-09-189780-7
- ↑ Dairy Queen ingredients
- ↑ McDonald's USA Core Menu Items by Ingredients Webpage: Item: Fish Filet Patty
