Pollock Or Cod: Can the Difference Be Told?

Fishery Notes versa. The tasters were asked to identify the two like samples and then give their preference of either the like pair or the odd sample. Tasters marked their re sults on score sheets which were re Pollock or Cod: Can turned for tabulation (Fig. 1). To avoid the Difference Be Told? chance selection of the odd sample, samples were served in the order shown in Table 4, thus lowering to one-third The pollock, Pollachius virens, is a ethnic ongln. The tests were con the probability of chance selection of good source of protein which can often ducted, and the samples prepared, by the odd sample. be processed and prepared in recipes students of the Institute's Food Science The results ofthe 2-day test are given that call for Atlantic cod, Gadus and Nutrition Program. Fish used for in Table 5. More than 60 percent of the morhua, or haddock, Melanogrammus the taste tests were donated by a com tasters failed to identify the like sam aeglefinus. The pollock is similar in mercial fish processor in the form of ples of Fishwich and Fishcake, and flavor, odor, and texture to both cod and frozen fish fillet blocks. Recipe samples nearly half of the tasters failed to iden haddock, yet is not a popular catch were prepared as in Table 3 for Glouces tify the like samples of Gloucester Sea among coastal water fishermen who ter Sea Puffs, Fishwiches, and Puffs. About 50 percent of those tasters often equate it with poor quality and Fishcakes. who correctly identified the like pairs throw it back. The triangle test was used, with each of Fishwich and Fishcakes preferred The pollock is a relative of the Atlan taster given three samples of a particu pollock over cod. tic cod but is usually smaller, averaging lar recipe (Table 2). Two like samples Our conclusion is that pollock may 4-12 pounds compared with the cod's were prepared using cod, one sample be successfully substituted in these rec average of 10- 22 pounds. Also, was prepared with pollock, or vice ipes with very little difference in qual coastal-water caught pollock may be ity and taste. In fact, in the case of the smaller yet. Although nutritional val Fishwich, pollock seems to make the ues are very similar (Table 1), our April Table 2.-Test recipes'. product even more desirable to tasters. We hope these results can help encour 1983 survey of several fish markets in Gloucester Sea Puffs the Boston-Gloucester, Mass., area age consumers to request pollock from 1¥4 pounds fish 3 medium eggs fresh fish retailers and thereby make it showed pollock costing an average of 2V2 cups self-rising flour V, tsp. black pepper $0.50 per pound less than cod. 2 tbsp. chopped parsley 1V4 cups milk Thus, we designed a study to see if 2 cloves minced garlic 4 cups vegetable oil the general public could distinguish be Cut fish into 5-inch strips Y4-V, inches thick. Season lightly with salt and set aside. Beat eggs well. add milk. and mix Table 3.-Sample preparation. tween Atlantic cod and pollock pre well. Combine lIour, parsley. garlic, and pepper. Add to egg pared in three recipes (Table 2). Those and milk mixture. Mix well. If baner is too thick, add a little Gloucester Sea Puffs more milk. Heat vegetable oil to boiling point in heavy pan or 1 Frozen fish blocks were cut into about 1 x V2 x 'h-inch tasters who could distinguish a differ Dutch oven. Dip fish pieces in batter until well covered. It may pieces. ence were then asked to give their pref help to stir with a large spoon. Brown pieces in oil; they will 2. Fish pieces were rolled in the flour mixture float. Turn them over to brown evenly, drain on paper towels. and dipped in the baner. erence. Pulls can be frozen and reheated in hot oven. 3. Dipped pieces were drained briefly to remove excess batter and placed on cookie sheets lined Tasters for this study were volunteers with freezer wrap. who attended an Open House at the Fishwiches 4. Coated pieces were frozen at -20°F and then packed in l-pound batches in polyethylene freezer bags. Essex Agricultural and Technical Insti 1 cup cooked fish Y4 cup mayonnaise 5. Bags were held in the freezer at O°F until prep tute in Danvers, Maine, 30 Apr.-l May V. cup chopped celery 2 tbsp. catsup aration. 1 tsp. chopped parsley salt and pepper 6. Frozen puffs were fried in soybean oil at 375°F 1983. Volunteers varied in sex, age, and until golden brown (about 90 seconds) prior Mix the first five ingredients together and salt and pepper to to serving. taste. Then spread between slices of bread. Can also be served on crackers or used as a sandwich filling. Fishwiches 1 Frozen fish blocks were thawed at 40°F and cooked in steam-jacketed kenles. Table 1.-Nutritional values of cod and Fishcakes 2. The fish was cooled and packed in polyethylene pollock (per 100 g)'. bags with enough celery, parsley. salt, and pep 1 pound fish 1V2 cups diced potatoes per for a double recipe, and held at 40°F until Values 1 cup bread crumbs Y4 cup grated parmesan ready for use. 2 large cloves garlic. cheese 3. Before serVing, mayonnaise and catsup were added Item Cod Pollock finely chopped 1 tsp. parsley lIakes and the salad was made. 1 tsp salt dash pepper 4. Salad was served on round crackers. Protein (g) 17.6 20.4 cooking oil 2 eggs Fat (g) 3 .9 Fish Cakes Carbohydrates (g) 0 0 Cover potatoes with water and bring to boil. Add fish and 1 Frozen fish blocks were thawed at 40'F and the Sodium (mg) 70 48 continue boiling until potatoes are tender and fish flakes cakes were prepared and fried according to the Potassium (mg) 382 350 easily. Drain. cool for 10 minutes, and mash. Add crumbs. recipe. Water (g) 81.2 77.4 cheese. garlic. parsley flakes. salt. pepper. and eggs. Mix 2. Fish cakes were cooled and wrapped in a clear Calories 78 95 well. Shape into cakes and fry in cooking oil at 375'F until plastic food wrap. boxed. and stored at 40°F brown. Drain on absorbent paper. 3. Prior to serving, the fish cakes were reheated 'Source: U.S. Department of Agricul in a convection oven at 325°F for 15-20 minutes. ture.1973. I Source: The Fishermen's Wives of Gloucester, 1976. 46(1) 37 applications for "all-tackle" recogni Two of the samples are identical and the other different. Please check the duplicate tion of species whether or not they were samples and score your preference for either the identical or odd samples. included among the world record species in the association's" 1983 SCORING: Designate whether you prefer the pair or the odd sample by (P). World Record Game Fishes" book. Sample # Identical samples (indicate by check mark) Score This applies to both freshwater and saltwater fishes. Catches made after I January 1984 must be in accord with current IGFA angling rules and world record requirements. The angler must complete the IGFA world record appli cation form in its entirety and submit Plate # _ Date _ the required data and information. For catches made in the past, as much information as possible must be Figure I.-Sample score sheet. submitted on an IGFA world record ap pi ication form with additional substan tiating data. Acceptable photographs must be submitted, the weight of the Table 4.-Serving guide lor triangle test. taste of Gloucester. Gloucester Cookbook fish must be positively verified, and the Committee, Gloucester, Mass. method of catch must be substantiated. Arrangement of Ryan, 1. J. 1979. The cod family and its utiliza pollock (P) and cod (C) tion. Mar. Fish. Rev. 41(11):25-36. Applications for "new species" must Plate # Product on test plate ____. 1978. Preparation of fish fillet conform to the following requirements blocks. Mar. Fish. Rev. 40(1):5-12. 1 Fishwich PPC in addition to published IGFA rules: 2 P C P U.S. Departmental' Agriculture. 1973. Composi 3 P C C tion of foods. Agric. Handb. 8. I) The fish must represent a val id 4 CPC species with a recognized scientific 5 CC P 6 C PP Ernest R. Vieira, Chairman name. Department ofFood Science and Nutrition 7 Sea Puffs PPC Essex Agricultural and Technical Institute 2) The fish must be a species com 8 PC P Hathorne, MA 01937 monly fished for with rod and reel in the 9 PCC 10 C PC general area where the catch is made. 11 CCP 3) The fish must be identifiable 12 CPP All-Tackle Angling based on photos and other supporting 13 Fishcakes PPC data presented with the application. 14 P C P Records Are Expanded 15 P CC 4) The fish must be considered 16 C PC The International Game Fish As "trophy-sized." A rule of thumb will be 17 CCP 18 C PP sociation (IGFA) has announced the re that the weight must fall within the top vision and expansion of its all-tackle half of the estimated maximum weight world record program by opening it to of the species. (The minimum weight game fishes not currently on its record requirement for any IGFA record is I Tabte 5.-Test results. lists (past catches included) and by re pound or 0.45 kg.) Preference viewing well-documented applications All-tackle record applications for Cor- for past catches that exceed its current "new species" will be accepted ReCipe Total rect Incorrect Cod Pollock listings_ throughout 1984, and the first new list Fishwich 168 65 103 (61%) 17 24 (59%) All-tackle records are mai ntained for ings of all-tackle records will be an Sea Puffs 190 97 93 (49%) 46 28 (38%) the heaviest fish of a species caught nounced in January 1985, at which time Fishcakes 119 45 74 (62%) 17 15 (47%) according to IGFA angling rules on any appropriate certificates will be issued line up to 60 kg (l30-pound) class.

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