Presented here is general information of Pollock, its reproduction, habitat, food, fishing season, angling tips, handling and cooking.
Young pollock feed on krill, zooplankton, and other crustaceans. As pollock increase in size, their diet begins to include juvenile pollock and other teleosts (bony fish). The cannibalistic nature of pollock, particularly adults feeding on juveniles, is well documented by field studies in the eastern Bering Sea.
Koreans have been enjoying Alaska pollock since the era. One of the earliest mentions are from (Journal of the Royal Secretariat), where a 1652 entry stated: "The management administration should be strictly interrogated for bringing in pollock roe instead of cod roe." Alaska pollock were the most commonly caught fish in Korea in 1940, when more than 270,000 were caught from the . The current annual consumption of Alaska pollock in is estimated to be about 260,000 tonnes in 2016. Nowadays, however, Alaska pollock consumption in South Korea relies heavily on imports from Russia, due to the rise in sea water temperatures.
Nutrition facts label for Fish, pollock, Atlantic, cooked, dry heat
Nutritional Target Map for Fish, pollock, Atlantic, cooked, dry heat
A bitter dispute is raging within the American seafood industry over access to pollock, a valuable fish that makes up an important part of the catch in Alaskan waters. At stake are annual landings of 1.5 million metric tons with an estimated retail value of about $1 billion.The American pollock has a deep, plump body (about four and one-fourth times as long as it is deep) tapering to a pointed nose and to a slender caudal peduncle. Its mouth is of moderate size. Its projecting lower jaw (giving it an undershot facial aspect); its forked, sharp-cornered tail, small ventral fins, small chin barbel (as a rule the latter is lacking altogether in large fish), and its beautiful olive green color, are ready field marks when it is caught with cod and haddock. Ironically, pollock was considered an unsalable "garbage fish" just 12 years ago. But today, pollock is prized. The reason: Its characteristics--plentiful stocks, a light-colored flesh and low-oil content--make it ideal for processing into the paste called surimi that is used to make imitation crab products, most of which--about 80%--is then shipped to Japan. A smaller portion of the catch is sold domestically as surimi or frozen breaded fish fillets.The trawlers, with their around-the-clock work schedule and huge storage capacity, are capable of exhausting fishing grounds. The more traditional fishers feel that the trawlers are about to dominate the pollock catch to the exclusion of everyone else, meaning loss of jobs and investments, particularly in Alaska's coastal communities.