Fish

Whole

Whole pollock is scaled and gutted for roasting, grilling or steaming on the bone—moist and flavourful when not overcooked. seafood with species-specific oiliness and flake. Score thick areas, season the cavity, cook until flesh just flakes. Check eyes and gills for freshness. stop at just-opaque; residual heat finishes the centre. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 96

Amount per 100 g

Total Fat 2.05 g
Saturated Fat 0.41 g
Trans Fat 0 g
Monounsaturated Fat 0.84 g
Polyunsaturated Fat 0.8 g
Cholesterol 57.9 mg
Sodium 82.2 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.4 g
Water 75.9 g

Detailed nutrients

Energy 96 kcal
Water 75.9 g
Protein 19.4 g
Fat 2.05 g
- Saturated Fat 0.41 g
- Monounsaturated Fat 0.84 g
- Polyunsaturated Fat 0.8 g
  - Omega-3 0.32 g
Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.49 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
Minerals 452 mg
- Major Minerals 450 mg
  - Calcium 44 mg
  - Sodium 82.2 mg
  - Potassium 324 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 57.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.49 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 82.22 · Potassium: 324 · Calcium: 44 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1500

Coastal fisheries and markets sold pollock whole and in pieces long before industrial freezing, including named whole portions.

1850

Ice, rail and trawler fleets moved pollock inland as everyday protein, including named whole portions.

1980