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Pollock or pollack [1] (pronounced / ˈ p ɒ l ə k /) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius. Pollachius pollachius is referred to as "pollock" in North America, Ireland and the United Kingdom, while Pollachius virens is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish). [2]
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was ...
The principal commercial flatfish in Europe, it is also widely fished recreationally, has potential as an aquaculture species, and is kept as an aquarium fish. Also commercially important is the American plaice. The term plaice (plural plaice) comes from the 14th-century Anglo-French plais.
Many species are found in estuaries and the open ocean in the Indo-Pacific, especially most parts of Australia where they are popular sport and table fish. Flathead can grow at least 1 metre (3.3 ft) in length and 18 kilograms (40 lb) in weight, [1] with dusky flathead (Platycephalus fuscus) being the biggest, although fish this size are seldom ...
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The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
White fish (Atlantic cod) White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom)Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.
Anchovies are usually classified as oily fish. [1] They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, [2] and the body shape is variable, with more slender fish in northern populations.
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