dried salted Alaska Pollock ( Theragra chalcogramma),frozen alaska pollock fillet available US $2.00 - $3.00 / Kilogram Bugeo (북어) – dried Alaska pollock You can also make a somewhat similar soup with hwangtae, made by drying Alaska pollack during winter and allowing it to undergo natural freeze-thaw cycles. Drying pollock. chicken broth, cultured butter, curry powder, canola oil, golden raisins and 8 more. Get full nutrition facts and other common serving sizes of Korean Dried Pollock Soup including 100 g and 1 cup. Add ¼ cup water evenly to the pollock and close the bag. Lower-quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower-quality, low-cost breaded and battered fish sticks and portions. For high-quality products, such as surimi, high-grade fillets are frozen only once between catch and consumer. Saengtae (생태), which is fresh Alaska pollock, is most often boiled with radish in a kelp-anchovy broth to create a clear soup, saengtae-tang. There are 110 calories in 1 serving of Korean Dried Pollock Soup. [13][14] Its Korean name, myeongtae (명태), has also spread to some neighbouring countries: It is called mintay (минтай) in Russia, and the roe is referred to as mentai-ko (明太子) in Japan, although the Japanese name for the fish itself is suketōdara (介党鱈). Hwangtae (황태) – "yellow" Alaska pollock drying during winter with repeated freeze-thaw cycles. The Genuine Alaska Pollock fishery, a Certified Responsible Fishery, is widely considered to be one of the best-managed fisheries in the world. All specimens were large (465–687 mm (18.3–27.0 in) in total length) and caught in the coastal waters between Vesterålen in the west and Varangerfjord in the east. Alaska pollock roe, generally referred to simply as pollock roe, is a popular culinary ingredient in Japan, Korea, and Russia. It is often boiled into a soup called hwangtae-haejang-guk (hangover soup). In Russia, Alaska pollock roe is sold as a canned product suspended in oil, which gives it a soft paste-like consistency. [20], Alaskan pollock exhibit diel vertical migration, following the seasonal movement of their food. Hwangtae-gui (grilled yellow-dried Alaska pollock), Hwangtae-haejang-guk (yellow-dried Alaska pollock hangover soup). [7][8][9] While belonging to the same family as the Atlantic pollock, the Alaska pollock is not a member of the genus Pollachius, but of the cod genus Gadus. Nogari (노가리), which is dried young Alaska pollock, is often served with a variety of dipping sauces as anju. [5][6] The common names "Alaska pollock" and "walleye pollock", both used as trade names internationally, are considered misleading by scientific and trade experts, as the names do not reflect the scientific classification. Rehydrated hwangtae can be grilled (usually with a gochujang-based marinade) as hwangtae-gui, simmered hwangtae-jjim or jorim, or added to hwangtae-juk (rice porridge). It is also commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products. Alaska pollock is the world's second most important fish species in terms of total catch. Only one characteristic showed no overlap. Nevertheless, alternative trade names highlighting its placement in the cod genus, such as "snow cod",[10][11][12] "bigeye cod",[11] or direct deductions from the scientific names such as "copperline cod" (gadus meaning 'cod', Latin: chalco- from Greek: khalkós meaning 'copper', and Greek: grammí meaning 'line'[13]) or "lesser cod" (from the synonymous taxon Gadus minor) have yet to find widespread acceptance. Bukeoguk (북어국) is a soup made with dried pollock (also spelled pollack). [citation needed], Alaska pollock is commonly used in the fast food industry; in products such as McDonald's Filet-O-Fish sandwich and (now-discontinued) Fish McBites,[8] Arby's Classic Fish sandwich,[9] Long John Silver's Baja Fish Taco,[10] and Birds Eye's Fish Fingers in Crispy Batter. [21], The Alaska pollock's main habitats are the coastal areas of the Northern Pacific, especially the waters off Alaska (Eastern Bering Sea, Gulf of Alaska, Aleutian Islands) as well as off Russia, Japan and Korea (Western Bering Sea and Sea of Okhotsk). They typically come as skinless fillets and are commonly sold frozen. They are caught in the North Pacific. [23] The common name used for the fish was "Norway pollock". It is a popular choice for fast food restaurants, for example in the McDonald's Filet-O-Fish. Corona plasma jet was generated at a current strength of 1.5 A, and a span length of 25 mm was maintained between the electrode tip and the sample. Dried pollack has several names as well: the fully-grown one (when dried for about 60 days) is known as “bugeo,” while the young dried pollack is called “nogari.” The half-dried one is “kodari.” [35], Other groups have hailed the fishery as an example of good management, and the Marine Stewardship Council declared it "sustainable". Myeongtae-jorim (simmered Alaska pollock), Myeongtae-jeon (pan-fried Alaska pollock), Changnan-jeot (salted Alaska pollock intestines), Myeongnan-jeot (salted Alaska pollock roe). 100% pure dried pollock skin. Compared to other cod species and pollock, Alaska pollock has a milder taste, whiter color and lower oil content. Bugeo-po-jorim (simmered Alaska pollock jerkey). In this study, a corona discharge plasma jet (CDPJ) was used for inactivation of microbial contaminants of dried Alaska pollock shreds. [44], Koreans have been enjoying Alaska pollock since the Joseon era. Production of myeongtae-sikhae involves a fermentation process using the entire fish along with malt and rice, while changnan (창난) (the intestines) and myeongnan (명난) (the roe) are salted to make jeotgal, called changnan-jeot and myeongnan-jeot respectively. A dish called bugeo-bopuragi, literally "bugeo lint", is made by grating well-dried Alaska pollock into "lint" and seasoning it. In Korea, the roe is called myeongnan (명란, literally 'Alaska pollock's roe'), and the salted roe is called myeongnan-jeot (명란젓, literally 'pollock roe jeotgal'). [6], In addition, Norwegian pollock (Theragra finnmarchica), a rare fish of Norwegian waters, is likely the same species as the Alaska pollock. An analysis of a much larger sample size (44 T. finnmarchica and 20 T. chalcogramma) using both genetic and morphological methods led to similar conclusions. Retrieved from. [46] It outnumbers the current annual consumption of Alaska pollock in South Korea, estimated at about 260,000 tonnes in 2016. Alaska pollock is commonly used in the fast food industry in products such as McDonald's Filet-O-Fish sandwich and (now-discontinued) Fish McBites,[38] Arby's Classic Fish sandwich,[39] Long John Silver's Baja Fish Taco,[40] Birds Eye's Fish Fingers in Crispy Batter[41] and Captain D's Seafood Kitchen. By 2006, 54 individuals had been recorded. [43][44] The Korean name of the fish, myeongtae (명태,明太), has also spread to some neighbouring countries: it is called mintay (минтай) in Russia and mintaj in Poland, and its roe is called mentaiko (明太子) in Japan, although the Japanese name for the fish itself is suketōdara (介党鱈). Pacific cod and Alaskan pollock are white, low-fat, mild fish. In Korea, myeongtae is called thirty-odd additional names, including saengtae (생태, fresh), dongtae (동태, frozen), bugeo (북어, dried), hwangtae (황태, dried in winter with repeated freezing and thawing), nogari (노가리, dried young), and kodari (코다리, half-dried young). 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