Alaska pollock (Gadus chalcogrammus), a species of cod (Gadus), is an edible fish found in the North Pacific.
Compared with pollock, Alaska pollock has a milder taste, whiter color and lower oil content.
Video Alaska pollock as food
History
Korea
Koreans have been enjoying Alaska pollock since the Joseon era (1392-1897). One of the earliest mentions are from Diary of the Royal Secretariat, where a 1652 entry stated: "The management administration should be strictly interrogated for bringing in pollock roe instead of cod roe." Alaska pollock were the most commonly caught fish in Korea in 1940, when more than 270,000 tonnes were caught from the East Sea. The current annual consumption of Alaska pollock in South Korea is estimated to be about 260,000 tonnes in 2016. Nowadays, however, Alaska pollock consumption in South Korea relies heavily on imports from Russia, due to the rise in sea water temperatures.
Maps Alaska pollock as food
Food
High-quality, single-frozen whole Alaska pollock fillets may be layered into a block mold and deep-frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high-quality breaded and battered fish products. 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.
Single-frozen Alaska pollock is the preferred raw material for surimi; the most common use of surimi in the United States is imitation crabmeat (also known as crab sticks).
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, Arby's Classic Fish sandwich, Long John Silver's Baja Fish Taco, and Birds Eye's Fish Fingers in Crispy Batter. Trident Seafoods and Chuck Bundrant were instrumental in popularizing the fish in the US in 1980's; prior to that it was only popular in Asia.
Korea
Alaska pollock is considered the "national fish" in Korea. The Korean name of the fish, myeongtae (??), has also spread to some neighbouring countries: It is called mintay(??????) in Russia, and its roe is called mentai-ko (???) in Japan although the Japanese name for the fish itself is suket?dara (???).
In Korea, myeongtae is called by thirty-odd names including:
- saengtae (??) - fresh Alaska pollock
- dongtae (??) - frozen Alaska pollock
- bugeo (??) - dried Alaska pollock
- hwangtae (??) - "yellow" Alaska pollock
- nogari (???) - dried young Alaska pollock
- kodari (???) - "nosed" young Alaska pollock
Every part of a myeongtae, including the intestines and the roe, is used in Korean cuisine.
- changnan (??) - Alaska pollock intestines
- myeongnan (??) - Alaska pollock roe
Saengtae
Saengtae (??), the fresh myeongtae, is most often boiled with radish in a kelp-anchovy broth into a clear soup, saengtae-tang. Another comon preparation is myeongate-jeon, a pan-fry made from the made from Alaska pollock patty. Saengseon-gaseu, the fish cutlet, is often made with filleted myeongtae. Fresh myeongtae can also be served raw as hoe, which is usually marinated and sometimes used as a topping of cold noodles. Fermented dishes such as sikhae and jeotgal can be made with fresh myeongtae: the whole fish is fermented with malt and rice to make sikhae, called myeongtae-sikhae, while changnan (??), the intestines, and myeongnan (??), the roe, is salted to make jeotgal, called changnan-jeot and myeongnan-jeot respectively.
Dongtae
Dongtae (??), the frozen myeongtae, is most often eaten as a spicy stew, called dongtae-jigae. Sometimes, it is gutted and stuffed with vegetables to make sundae, called dongtae-sundae.
Bugeo
Bugeo (??), the dried myeongtae, is often boiled in tteumul (water from the final rinsing of rice) to make a clear soup, called bugeo-guk. Dried Alaska pollock head, referred to as bugeo-daegari, is a common broth in gredient in Korean cuisine. Other common dishes made from bugeo include bugeo-jeok (skewered), bugeo-jangajji (pickled), bugeo-jeon (pan-fried), and bugeo-jorim (simmered). A dish called bugeo-bopuragi, literally "bugeo lint", is made by grating well-dried bugeo into "lint" and seasoning them.
Dried Alaska pollok can be thinly sliced, seasoned, and dried again to make fish jerky, called bugeo-po, which can be eaten as is, or made into other banchan (side dish) with additional cooking processes.
Hwangtae
Hwangtae (??), the yellow myeongtae, is made by drying Alaska pollock during winter while undergoing repeated freeze-thaw cycles. It is often boiled into a soothing soup, called hwangtae-haejang-guk (hangover soup). Remoisturized hwangtae can be and grilled (usually with gochujang-based marinade) as hwangtae-gui, simmered hwangtae-jjim or jorim, or added to hwangtae-juk, a rice porridge.
Jerky be made with yellow Alaska pollock is called hwangtae-po.
Nogari
Nogari (???), the dried young Alaska pollock, is often served as anju (accompanying dish for alcoholic beverage) with some dipping sauces.
Kodari
Kodari (???), the "nosed" myeongtae, is made by gutting young Alaska pollok and half-drying four to five of them on a rope tied through their "noses". It is often simmered with radish to make kodari-jorim.
Roe
Pollock roe is a popular culinary ingredient in Japan, Korea, and Russia. In Korea, the roe is traditionally called myeongnan (??), and the salted roe is called myeongnan-jeot (???). The food was introduced to Japan after World War II, and is called mentaiko (???) in Japanese. The milder, less spicy version is called tarako (??) in Japan. In Russia, pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold canned.
References
Source of the article : Wikipedia
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