Seafood

Dry, whitish patches on the surface from dehydration during frozen storage; it harms texture and makes the meat less appealing.

Freezer burn

Open cracks or splits in the meat structure, often from rough handling or poor freezing, reducing the block's integrity.

Gaping

Yellowing or darkening of the meat surface, indicating oxidation or spoilage, which affects quality and end-use appearance.

Discoloration

Frozen Alaska pollock meat is sold as fillets or portions for retail frozen seafood aisles.

Retail frozen seafood

Foodservice operators and manufacturers use frozen pollock meat as a protein ingredient in prepared dishes.

Foodservice and ingredient supply

Used as a base for imitation crab and other processed seafood items

Surimi products

Shaped and coated for ready‑to‑cook frozen fish products

Fish sticks and breaded fish portions

Provides bulk protein for mixed seafood formulations and pet food

Ingredient for further seafood processing

Assess the cut pieces for breakage and tunidity because intact meat yields better texture and appearance in further processing.

Meat integrity

Evaluate whiteness and uniformity since discoloration can affect the final product's visual appeal, especially in surimi or breaded portions.

Color

Check for residual bones or pins because these are a food safety risk and reduce yield in secondary processing.

Bone content

Measure the water held in the meat because excess moisture affects texture and yield after thawing and cooking.

Moisture content

Inspect for visible parasites, as they are a concern for raw consumption and require removal or further handling.

Parasite presence

Meat is pressed into uniform blocks for high-volume industrial use, offering efficient storage and transport while maintaining a stable temperature.

Block frozen slab

Each piece is frozen separately, allowing flexible portioning and reducing waste for food service and retail applications.

Individually quick-frozen (IQF) pieces

Frozen Alaska pollock meat

The wild Alaska pollock stock is subject to heavy fishing pressure, and overexploitation could reduce availability and long-term supply.

Overfishing pressure

If the fish is not chilled promptly after capture, histamine can form, causing scombroid poisoning in consumers.

Histamine formation

Frozen meat can thaw or partially thaw during shipping if the cold chain breaks, leading to degradation and potential spoilage.

Temperature abuse during transit

Frozen Alaska pollock meat is fish meat from Theragra chalcogramma that is frozen and sold without whole fillets. It is commonly provided as minced meat, blocks, or surimi base for further food processing.

Month	Exports	Imports
Dec 2021	$7.3M	Not reported
Nov 2021	$3M	$184K
Oct 2021	$2.5M	$279K
Sep 2021	$8.2M	Not reported
Aug 2021	$1.8M	Not reported
Jul 2021	$5.1M	$94.7K
Jun 2021	$3.7M	$375K
May 2021	$2.4M	$193K
Apr 2021	$4.5M	$93K
Mar 2021	$2.3M	Not reported
Feb 2021	$751K	$510K
Jan 2021	$632K	Not reported

Russia Frozen Alaska Pollock Meat Exports and Imports

Monthly Trade Values