Alaska pollock as food

Alaska pollock fillets are commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products.

[1] Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish.

[3] However, the consumption of Alaska pollock in South Korea dropped to an estimated 260,000 tonnes per year by 2016,[4] Much of is imported from Russia due to changes in sea water temperatures.

Saengtae (생태), which is fresh Alaska pollock, is most often boiled with radish in a kelp-anchovy broth to create a clear soup, saengtae-tang.

Production of myeongtae-sikhae involves a fermentation process using the entire fish along with malt and rice, while changnan (창난) (the intestines) and myeongnan (명난) (the roe) are salted to make jeotgal, called changnan-jeot and myeongnan-jeot respectively.Dongtae (동태), which is frozen Alaska pollock, is typically eaten in a spicy stew, dongtae-jigae.

Bugeo (북어), which is dried Alaska pollock, is often boiled in tteumul (water from the final rinsing of rice) to make a clear soup, bugeo-guk.

Hwangtae (황태), which is yellow Alaska pollock, is made by drying the fish during winter and allowing it to undergo natural freeze-thaw cycles.

Rehydrated hwangtae can be grilled (usually with a gochujang-based marinade) as hwangtae-gui, simmered hwangtae-jjim or jorim, or added to hwangtae-juk (rice porridge).

In Russia, Alaska pollock roe is sold as a canned product suspended in oil, which gives it a soft paste-like consistency.