Alaska Pollack Fillets


Alaska pollack is one of the most important deep water fish resource of the fish species caught in North Pacific. It is an alternative to halibut and codfish with its low price and it has gained an established market of "the most consumed white fish" today.

It has a brown-green mixed back color and white on the stomach. Compared to other codfish types, it has low fat rate. It is hunted with middle trawl net or fishing line and frosted by processing in the water in Europe. Alaska pollack which is generally consumed as fillet, constitutes a raw material for many value added product by frosting in blocks as pieces or fillet and surimi is the most important example for these products. Head, skin and bone parts are also processed and used as fish feed in Asian farming regions.

Product Description

Product name Denizer Deep Frozen Alaska Pollack Fillets 10 kg
Latin name Theragra chalcogramma
External barcode 8680539203503
Internal barcode -
Size 200-300 g    /    Size before glazing  √   /   Size after glazing
Product description

After catching, Alaska pollack is cleared of head, bones and innards, filleted skin on, treated acc to EU standards, freezed immediately. After freezing, the product is packed in 10 kg bulk pack.
Freezing type IQF (Individual Quick Freezer)
Packing type 10 kg bulk pack
Ingredients APO fillet (80%), water (20%)
Production type Farmed    /    Catch (FAO : 61 )    /    Value added
Origin China
Units per package 40-45 pcs / 10 kg
Glazing rate %20
Product type Boneless, PBI, skin on fillet
Broken pieces Max 1-2 pcs / 10 kg
Appearence Bright skin, white meat, specific appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight 250 g / kg
Shelf life After production date, first 24 months
Additives EU standard treatments (Maks ‰5)
Outer package Min 4 colored printing, microwave corrugated cardboard box (PAP) (26,5x48x16 cm)
Inner package PE inner bag
Packing criteria

The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g) 81
Fat (g/100 g) 1
Protein (g/100 g) 17
Cholesterol (mg/100g) 71
Na (mg/100g) 99
Carbonhydrate (mg/100g) 0
Vit A (%/100 g) 1
Vit C (%/100 g) 0
Ca (%/100 g) 1
Fe (%/100 g) 1
Omega 3 (g/100 g) 0,387

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 0,05
Pb (mg/kg wet weight) 0,3
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 200-400
Salmonella spp(g-ml) 0/25
Listeria monocytogenes (g-ml) 0/25

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation

Determination of Net Weight

Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water.
Agitate carefully so product is not broken.
Spray until all ice glaze that can be seen or felt is removed.
 Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb).
Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch)
Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B
*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods


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