fish species


	Alaska Pollock Alaska Pollock is used in dishes from fish sticks to sushi. It is adapatable to many flavors and preparations and has made Alaska Pollock one of the largest food fisheries in the world. Fisheries for the Alaska Pollock operate on both sides of the Bering Sea, in the Gulf of Alaska, and in Russia's Sea of Okhotsk. Alaksa Pollock has lean, white flesh that becomes opaque when cooked. It is a very mild tasting, high quality fish. It is the fish most often used in retail breaded and battered fish products.	Fresh is available but not common. Mostly fillets, Twice frozen Single frozen, deep-skinned, or with fat layer intact. An excellent source of protein. Rich in vtamin B12 and selenium. Also has a good balance of sodium to postassium.
	Pacific Cod Pacific Cod is very similar to the Atlantic Cod. Pacific Cod has a slightly higher moisture content and a less firm texture than the Atlantic Cod. Pacific Cod is found from California to Alaska and from northern Japan to Russia, about two thirds of the catch comes from Alaskan waters. More than 80% of Alaska's Pacific Cod is caught in the Bering Sea.	Limited quantity; fillets (from processors in Kodiak and Seward, Alaska, or trawlers in Washington State and British Columbia. Majority is headed and gutted, skinless, boneless fillets from shore-based factories. Smaller portion is fillets from factory trawlers. Cod is a good source of protein and contains good amounts of vitamin B12 and selenium. I also has a healthy balance of soduium and potassium.
	Atlantic Salmon The Atlantic Salmon migrates into freshwater to spawn but otherwise lives in the sea. Today, fishing wild salmon is done mostly by sports anglers. There is a certain amout of commercial fishing for Atlantic Salmon by landowners that have a license to set out salmon weirs. Salmon farming has developed rapidly since the mid-1970's as a coastal trade and export industry.	Sold fresh, frozen, in fillets, smoked and cured. You can fry, boil, or broil. Can be used in a variety of dishes. Salmon is an excellent source of Omega-3 fatty acids and is rich in fat-soluble vitamins A and D. Also has a high concentration of vitamins B12 and pyridoxine.
	U.S. Farm-Raised Catfish Catfish has gone from a regional favorite to a national favorite almost overnight. In 1970 catfish production barely reached five million pounds. Today, U.S. Farm-Raised Catfish is the fifth most popular seafood product consumed in the U.S. It is now the backbone of the U.S. aquaculture industry and gets high marks from consrervation groups for it's reputation as a sustainably farmed fish. They are raised in large freshwater ponds and on a highly nutritious grain-based feed. Farmed catfish feed on top of the water. Most are processed within 2 hours of harvesting to ensure quality and freshness	U.S. Farm-Raised Catfish are available year round. They are sold in 2-12 oz. fillets, shank fillets with belly flap removed, strips cut from shank fillets, and dressed fish such as steaks, nuggets and whole fish. They are available fresh or frozen.
	Sea Scallops Most sea scallops sold in the U.S. are wild caught scallops harvested by boats using dredges. The largest single fishery for sea scallops is in the Northeast Atlantic from Canada to Virginia, where over 600 million pounds of scallops are caught each year. Wild sea scallops are dredged primarily off cobbled and sandy seafloors. From a low in the early 1990's, the sea scallop population off the coast of New England has increased almost twenty fold due to strict management policies, such as setting maximum fishing days, rotating area closures, and issuing equipment regulations. As a result, sea scallop abundance and catches are at record levels.	Sea scallops are sold fresh as whole aductor muscle and sold frozen as whole aductor muscle. Also sold half shell with attached roe (coral). The worst time to buy sea scallops is after they have spawned. The aductor muscle is soft, and discolored and sheds moisture easily.