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Pollock » Alaska pollock (U.S.)

Kanikama, Surimi (sushi names)

	Eco-OK Fish
	OK for the environment - enjoy in moderation

Details About Alaska pollock (U.S.)

a.k.a. Theragra chalcogramma, Alaska pollock, whiting, Pacific tomcod

Health Details

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Eco Details

Pollock, a relative of cod, is the main component of fish sticks, fish filet sandwiches and imitation crab (surimi).
These fish mature quickly and have high rates of reproduction, allowing them to better withstand fishing pressure.
Pollock populations are not overfished, but have declined from all-time highs earlier this decade. The latest projections show the stock rebounding by 2012.
The Alaska pollock fishery is managed by one of the strongest catch share management systems in the world. It is well-equipped to tackle conservation challenges effectively and quickly.

Nutritional Information

Serving = 100 g of raw edible food, wild species.

	Amount per serving
Calories	81 g
Total Fat	0.80 g
Total Protein	17.1 g
Omega-3	0.37 g
Cholesterol	71 mg
Sodium	99 mg

Source: USDA

More About Alaska pollock (U.S.)

A member of the cod family, the Pacific pollock is an olive-green to brownish fish that is the principal source for fish sticks and other prepared frozen fish products. It is also a popular food source for seabirds and marine mammals. This sleek fish resides in the northern Pacific. It grows to nearly 3 feet (0.9 meter) in length.

Commercial Sources

Pacific pollock are found in the North Pacific Ocean. In the eastern Pacific, they occur from the Bering Sea to central California. In the western Pacific, they are distributed around the Aleutian Islands, off Kamchatcka and in the Seas of Okhotsk and Japan.

The main sources of Pacific pollock are the Russian Federation and the United States.

Capture Methods

Pacific pollock come from marine fisheries, not fish farms. They are primarily caught with pair and stern trawls, Danish seines and longlines. Additional types of fishing gear include gillnets and drag nets.

Buying & Eating Guide

Flavor and Texture

Pacific Pollock has firm, white flesh with a low-to-medium fat content. It has a sweet, delicate flavor.

Buying Tips

Pacific pollock is popular for roe and used to make imitation shellfish. It is also marketed frozen and processed into fillets and blocks.

This guide is produced in collaboration with the Monterey Bay Aquarium.

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