NORLAND PRODUCTS INC, 2540 Route 130, Building 100, Cranbury, NJ
Norland Fish Gelatin and Hydrolyzed Fish Collagen are manufactured from the skin of kosher, deep sea, cold water fish such as cod, pollock, haddock, hake, cusk and redfish. These fish are also generically known as “whitefish”. Shown below are pictures and descriptions of the fish to provide our customers with details about our raw materials.
Atlantic Cod Scientific name: Gadus morhua
Korean name: Daigoo
The cod is streamlined and slender, with a large head and a large mouth, situated in the lower half of the head. Its color varies, depending on age and environment. Most commonly, though, it sports a yellow-grey color on its back and upper flanks, sprinkled with small dark spots. The tone grows lighter closing in on the abdominal area, which, in turn, is completely white. The cod is a demersal fish, thriving in various depths.
Atlantic Pollock
Scientific name: Pollachius virens
Korean name: Myeong Tai
The Atlantic pollock is related to the cod and haddock. Often known commercially as Boston bluefish, it is also called merlan, colin, saithe, and coalfish (particularly in the United Kingdom). It differs in appearance from others in the cod family by having a pointed snout and a projecting lower jaw, a more rounded body, and a forked rather than a square tail. Fish range from 50 to 90 centimeters long and weigh from 1 to 7 kilograms. Harvested from Labrador to Cape Cod, pollock is caught by mid-water trawls, otter trawls, longlines and handlines.
Atlantic pollock is a lean fish with somewhat darker flesh than cod. It is sold fresh (whole, steaks, fillets); and frozen (whole, steaks, fillets, IQF and blocks). Pollock is frequently salted and cured for export. Haddock Scientific name: Melanogrammus aeglefinus
Korean name: Unknown
Long a popular species on both sides of the Atlantic, this member of the cod family ranges in North American waters from the Strait of Belle Isle to Cape Cod. Haddock generally resemble cod, although smaller on average, being from 38 to 63 centimeters in length, with an average weight of .9 to 1.8 kilograms. The head and back are a dark purple-grey with a black lateral line, and the underside is silver-grey with a slight pink cast. It is harvested inshore, near shore, and offshore by otter trawls, traps, longlines and gillnets. Haddock stocks have suffered with other groundfish stocks in recent years and availability is less than it has been in the past. Highest concentrations occur on Georges Bank.
The raw meat is white and cooks up even whiter. Flesh is firm and resilient. Haddock is often sold skin-on so buyers can use the distinguishing black mark (the "devil’s thumbprint" or "St. Peter’s mark") to differentiate it from cod. Haddock has a delicate flake, finer than cod, and a slightly sweet taste. Cold-smoked haddock (the famous finnan haddie invented by the Scots) is one of the real treats of the sea.
Red Hake or White Hake Scientific name: Urophycis chuss
Korean name: Unknown
Red hake is a member of the cod family (Gadidae) and is an important food fish. Their slender pelvic fins and fewer teeth distinguish them from silver hake. The many common names for this species include squirrel hake, white hake, mud hake, ling, merluche and codling. The catch, averaging between 1 to 5 kilograms per fish, is taken from inshore and near shore coastal waters by otter trawls, line trawls, and handlines. Principal harvest season is June through November.
Cusk Scientific Name: Brosme brosme
Korean Name: Mokei
This relative of the cod family Gadidae is also known as brismak, brosmius, tusk, torsk and moonfish. With its elongated body, it most closely resembles the hake, but has a single dorsal fin as its significant mark of distinction. Color is variable, from dark red through greed-brown to pale yellow, depending on its environment. Individual weights range from 1 to 7 kilograms. Cusk is essentially a northern, deep-water fish, harvested year round by the inshore, near shore and offshore segments of the fishery by handlines, longlines and otter trawls.
Cusk is a lean white-fleshed fish that is prepared like cod. Most of Canada’s cusk production is salted and dried
Lemon Sole Scientific name: Pseudopleuronectes americanus
Korean name: Unknown
Lemon Sole is sometimes called blackback, winter flounder and George’s bank flounder. It occurs in inshore and offshore waters from Labrador southward. A muddy reddish-brown, it is sometimes spotted or mottled on its eyed side, and its underside is often tinged with yellow. Inshore fishermen harvest this species with handlines, weirs, and drag trawls; offshore, the fish are harvested with otter trawls. Harvest takes place year round with peak season between June and August.
Like all flounders, winter flounder has a distinctive flat body, with both eyes on the upper (right) side. The blind underside is white, while the upperside is pigmented to match the bottom along which they feed, giving protection from predators. Once cooked, the meat is pure white, lean, boneless and flaky with a mild flavor.
Redfish / Ocean Perch Scientific name: Sebastes alutus
Korean name: Yeoun Fish
The redfish/ocean perch is a tall but rather thin fish. It has got both a big head and mouth, yet its teeth are rather small. The perch’s color ranges from dark red to orange on its back and flanks; the tone taking on lighter tones closing in on the abdominal area. It is either a demersal or mid- depth fish, and can be encountered in depths down to 500 meters or deeper. The redfish/ocean perch feeds exclusively on small fish and young fish yet, once it grows in size, capelins and herrings will be added to its list of prey.
Summer Flounder Scientific name: Paralichthys dentatus
Korean name: Gajamimok Fish
Often called fluke, summer flounder is the largest of the flounders. It has a compressed, oblong body, commonly brown or gray with a white underbelly, and ranges from Nova Scotia to South Carolina. It reaches maximum length of 123 centimeters, and the average-sized fish weighs 6.8 kilograms. It is harvested largely offshore. Harvest takes place year round with peak season between June and August.
Like all flounders, fluke has a distinctive flat body, with both eyes on the left side. The blind underside is white, while the upperside is pigmented to match the bottom along which they feed, giving protection from predators. Once cooked, the meat is pure white, lean, boneless and flaky with a mild flavor.