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 Home > Products > Atlantic Cod/Alaska Pollock/Chum Salmon
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beijing gensky union field international trading co.,ltd

   

Atlantic Cod/Alaska Pollock/Chum Salmon


[FROZEN FOOD] [China]
Posted Date: March 09, 2007
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Description
Atlantic Cod, Alaska Pollock, Chum Salmon etc.

Species Name: Alaska Pollock (Theragra chalcogramma). Regional names include Walleye Pollock, bigeye cod, snow cod, whiting, Pacific tomcod and Pacific pollock.

Geography: Central California coast to Bering Sea, south to Kamchatka (Sea of Othosk) and southern Sea of Japan.
Seasonality: Year round (frozen) and fresh during fall & winter (frozen is more common).

Appearance/Flavor: Translucent white meat, which becomes opaque when cooked. Taste is similar to cod, but flakes are smaller than cod and it's not as firm. In Japan, the roe is sometimes salted, colored with red vegetable dye and sold as Momijiko.

Nutrition: (per 3. 5 oz raw) Cal. 81, Fat cal. 7, Total fat 0. 8g, Sat. Fat 0. 3g, Cholesterol 71mg, Sodium 99mg, Potassium 326 mg, Protein 17. 2g, Iron 0. 2mg. Yield (whole fish/edible portion): 30-40%.

Buying/Handling/Storing: As with all fish in the round, gills should be red, eyes should be bright and clear, and the fish should not have a strong odor. Avoid gray or brownish flesh, bruises or blood spots. FDA Hazard Guide indicates that parasites are potential hazard, but not if product is cooked prior to consumption. Pollock should be chilled immediately after landing. H & G and fillet blocks will keep for nine month at 0 F. Properly handled
Fresh Pollock stored at 32 F will keep for 7-12 days. Commercially frozen and stored in home freezer, 8-9 months; purchased fresh and home-frozen, 4 months; Thawed, never frozen or previously frozen and home refrigerated, 36 hours.

The Atlantic Cod is one of the most widely recognized food fish in the Western World. It is distinguished by a distinctive barbell that hangs from the cod's chin. The fish has three dorsal fins, two anal fins, and a broom shaped tail. The cod's back coloration ranges from shades of grey or green to reddish brown and is speckled with spots. The lateral line on the fish arches above the pectoral fin and is white, as is the fish's belly.

Species Name: Chum Salmon (Oncorhynchus keta), also called Keta, Chub, or dog salmon.

Geography: Southern California to Mackenzie River in the Arctic, as far south as Honshu, Japan.

Seasonality: June to September for wild fresh.

Appearance/Flavor: Mild-flavored or angel, pink or red meat. Leaner and firmer than
Chinook and some other Salmon species.

Nutrition: (per 3.5 oz. raw) Cal. 120, Fat cal. 34, Total fat 3.8g, Sat. fat 0.8g, Cholesterol
74mg, Sodium 50mg, Potassium 429mg, Protein 20.1g, Iron 0.6mg. Yield (whole fish/edible portion): 40%.

Buying/Handling/Storing: Softer, milder pink meat is found in fish with watermarks below the lateral line, graded as fall chum, dark chum, qualla, calico chum and river chum.
Ocean-run silver rights have shiny, silver skin and reddish-pink flesh. Semibrights have watermarks above the lateral line. If buying whole, eyes should be clear and fish should smell fresh. Can be differentiated from sockeye by smaller number of gill rakers.
FDA Hazard Guide indicates that parasites are potential hazard, but not if product is cooked prior to consumption. Keep fresh chum at 32F and frozen at 0F or below. Storage commercially frozen, 7-9 months; thawed, never frozen or previously frozen and home refrigerated, 36 hours. Not advisable to purchase fresh for home freezing.
 
 
Other Information
Location:  China 
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  (This price is only for minimum order, for large quantities, please contact)
Sample Available:  YES 
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Related Categories: Frozen Food
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