Pollock, Alaska
Theragra chalcogramma

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The versatility of pollock is demonstrated in dishes from fish sticks to sushi. This adaptability to many flavors and preparations has made pollock the largest whitefish fishery in the world. Fisheries for Pacific pollock operate on both sides of the Bering Sea—in the Gulf of Alaska and in Russia’s Sea of Okhotsk—with U.S. landings totaling over 1.5 million MT (3.5 billion pounds) in 2004.

Although Alaska pollock can grow to more than 20 pounds, most of the fish landed in the commercial fishery weigh less than three pounds. A member of the cod family, pollock has lean, white flesh that becomes opaque when cooked. A close relative, Atlantic pollock, is fished on both sides of the North Atlantic. Atlantic pollock is larger and has a higher oil content and grayer flesh than the Pacific species. Atlantic pollock is less numerous than its Pacific cousin, as it was previously overfished and often discarded as bycatch in the Atlantic cod fishery. Most Atlantic pollock sold in the U.S. is imported from Canada and Norway.

Most Alaska pollock is sold as either fillets or as surimi (imitation crab). It’s also the fish most often used in retail breaded and battered fish items. A very mild-tasting fish, high-quality Alaska pollock produces an excellent, moist fillet comparable to sole.

CONSERVATION NOTES

According to the National Marine Fisheries Service, the agency responsible for monitoring pollock populations, numbers of Alaska pollock in the eastern Bering Sea appear to be nearing record levels. Alaska pollock is caught by mid-water trawls, which have no impact on the sea floor. Although bycatch in this fishery is estimated to be around ten percent, all of this incidental catch is counted towards the catch limit. The practice of stripping pollock for roe and discarding the fish is prohibited in the Alaska pollock fishery.

In February 2005, the Bering Sea Aleutian Islands (BSAI) pollock fishery was certified as sustainable to the Marine Stewardship Council (MSC) standard. This fishery is responsible for 93 percent of the total U.S. landings for Alaska pollock. The smaller Gulf of Alaska (GOA) fishery was also certified to the MSC standard in April 2005. Although the primary fisheries are now certified as sustainable, several conservation organizations and scientists remain concerned that current fishing levels significantly reduce an important food source for the endangered Steller sea lion and the northern fur seal. To reduce competition for resources, large near-shore areas around the sea lion rookeries of the BSAI and the GOA are now off-limits to trawling.

Pollock in Russia’s sector of the Bering Sea is overfished, with catches declining significantly over the past decade.

IN SEASON

• Available sporadically, generally in early fall and late winter to spring

PRODUCT FORM

FRESH:

• Available, but not common

FROZEN:

• Mostly fillets
• Twice-frozen
• Single-frozen, deep-skinned, or with fat layer intact

BUYING TIPS

• The highest quality fillets are frozen at sea but are generally priced the same as fillets frozen by Alaska shore plants.
• Removing the fat layer results in a whiter fillet that more closely resembles cod. This also means a lower meat yield, so prices are generally higher for deep-skinned fillets.
• The quality of pollock-derived imitation seafood varies widely. Less expensive products may include cornstarch and have high water content, with correspondingly less fish content.

ASSOCIATIONS

At-Sea Processors Association
4039 21st Avenue West, Suite 400, Seattle, WA 98199, Phone: 206-285-5139, Fax: 206-285-1841, Web Site: www.atsea.org, Email: apa@atsea.org · The At-Sea Processors Association represents the interests of the large vessels that catch and process Alaska pollock. Its web site also contains useful information about Alaska pollock.

Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800-478-2903, Fax: 907-465-5572, Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org · The Institute promotes all major Alaska seafoods, including pollock. Its web site contains a variety of useful information, including recipes, promotional materials, and a directory of Alaska pollock producers.