Pollock
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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 a very small chin barbel, 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 three dorsal fins and two anal fins of the Pollachius sp. are separated by narrow gaps; a very small chin barbel is present (Grzimek et al. 2004).
The fish have a strongly-defined silvery lateral line running down the sides. Above the lateral line the color is a greenish black. The belly is white.
Both species, Pollachius pollachius and Pollachius virens can grow to 3 feet 6 inches (1.07 meters) and can weigh up to 46 pounds (21 kilograms).
Both species are found in the North Atlantic. Pollachius virens, also known as the coalfish and saithe, 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 (Lune and Froese 2008a).
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.
Modified: 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 Template:Commercial fish topics
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.
Notes
- ↑ 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
- "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.
ReferencesISBN links support NWE through referral fees
- Davidson, Alan. Oxford Companion to Food (1999), “Saithe”, p. 682. ISBN 0-19-211579-0
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