Calories in Fish pollock

What makes fish pollock so powerful?

Pollock is a member of the cod family, Gadidae, and is the largest commercial fishery in the United States by volume. Most people consume pollock far more often than they realize. It is the primary ingredient in surimi, a minced fish paste invented in Japan that is reshaped and flavored to imitate crab meat. The process involves washing the minced pollock flesh to remove fat and water-soluble proteins, leaving behind a concentrated, tasteless myofibrillar protein paste. This paste is then mixed with starch, egg whites, and crab flavoring before being cooked and extruded into the familiar flake shapes. Beyond surimi, pollock's mild flavor and flaky texture make it the standard choice for the fish fillet sandwiches served at major fast-food chains. The fish's low fat content—often under one gram per serving—means it cooks quickly and absorbs surrounding flavors easily, but it also means the flesh is highly prone to drying out if overcooked. The Alaska pollock fishery is strictly managed and certified as sustainable by the Marine Stewardship Council.