YOU WANT HEALTHY FOOD

WE MAKE HEALTHY FOOD...

넳 넲

PRODUCT DETAILS

HOME  ꄲ  GROUND FISH - Frozen  ꄲ  ALASKA POLLACK

Scientific Name: Theragra chalcogramma

 

Species Description

The dorsal fins are widely separated. The pelvic fins have a slightly elongated filament. The lateral line is continuous to about the back end of the first dorsal-fin base; it is interrupted at the read of the body. On the head are lateral line pores. Body color is olive green to brown on the back and becomes silvery on the sides and pale ventrally, often with mottled patterns or blotches.

 

Distribution 

North Pacific: from Kivalina, Alaska, to the southern Sea of Japan and to Carmel, California, USA.

 

Fishing Methods 

Trawls 

Fishing Ground Map

Block

Fillets or pieces of meat are placed in a frame  or carton and frozen in a plate freezer. The sizes and out appearance are usually uniform and can easily be further processed into fish fingers or smaller cubes by machines.


Packing: 4x16.5lbs in blocks

Fillet

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin-on or skinless.

 

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

J-cut: like the V-cut the pinbones are removed and the nape section of the fish is also removed. The nape is below the lateral line just before the belly.


Packing: 5/10kg in bulk IQF, 1kg bag IQF, interleaved or shatterpack

Portion

From a fillet, these are usually cut into smaller more individual sections which are normally sized in ounces or grams. A portion can be pinbone-in or pinbone-out. This cut is especially popular in foodservice.


Packing: 5/10kg in bulk IQF, 1kg bag IQF

ALASKA POLLACK

Product List