Atlantic Cod, Alaska Pollock, Chum Salmon:
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Species Name: Alaska Pollock ( Theragra chalcogramma ) . Regional names include Walleye pollock, bigeye cod, snow cod, whiting, Pacific tomcod and Pacific pollock.
Geography: Central California coast to Bering Sea, south to Kamchatka (Sea of Othosk) and southern Sea of Japan.
Seasonality: Year round (frozen) and fresh during fall & winter (frozen is more common) .
Appearance/Flavor: Translucent white meat, which becomes opaque when cooked. Taste is similar to cod, but flakes are smaller than cod and it's not as firm. In Japan, the roe issometimes salted, colored with red vegetable dye and sold as Momijiko.
Nutrition: ( per 3. 5 oz raw ) Cal. 81, Fat cal. 7, Total fat 0. 8g, Sat. Fat 0. 3g, Cholesterol 71mg, Sodium 99mg, Potassium 326 mg, Protein 17. 2g, Iron 0. 2mg. Yield (whole fish/edible portion) : 30-40%.
Buying/Handling/Storing: As with all fish in the round, gills should be red, eyes should be bright and clear, and the fish should not have a strong odor. Avoid gray or brownish flesh, bruises or blood spots. FDA Hazard Guide indicates that parasites are potential hazard, but not if product is cooked priorto consumption. Pollock should be chilled immediately after landing. H & G and fillet blocks will keep for nine month at 0 F. Properly handled
Fresh pollock stored at 32 F will keep for 7-12 days. Commercially frozen and stored in home freezer, 8-9 months; Purchased fresh and home-frozen, 4 months; Thawed, never frozen or previously frozen and home refrigerated, 36 hours.
The Atlantic Cod is one of the most widely recognized food fish in the Western World. It is distinguished by a distinctive barbell that hangs from the cod's chin. The fish has three dorsal fins, two anal fins, and a broom shaped tail. The cod's back coloration ranges from shades of grey or green to reddish brown and is speckled with spots. The lateral line on the fish arches above the pectoral fin and is white, as is the fish's belly