Author: Pallas, 1814
FBname: Alaska pollock
Remark: This species is placed in the genus <i>Gadus</i> in Eschmeyer (CofF ver. Jan. 2012: Ref. 89336).  More studies are needed for a complete revision of all genera of Gadidae.  
  In the past decade, a number of molecular works have shown that <i>T. chalcogramma</i> coud be deeply nested in a clade that contains the <i>Gadus</i> spp. 
  It has been suggested that the species should be now assigned to <i>Gadus</i>, although none of these works had a conclusive statement with a complete taxonomic re-assessment. However, the name <i>Gadus chalcogrammus</i> may be used in scientific publications.  If the American Fisheries Society has endorsed that change in the latest edition of its list of fish names, FAO will not change it until a more stable consensus is reached.  Since this species is highly commercial, with a number of regulations and statistical reports using that name, it is preferable to change it with the strongest scientific support.  In addition, they are other taxonomic issue in that family, with the same issues about names. Therefore, for the use by the rest of the society, the fishery domain in particular, we recommend to continue using <i>T. chalcogramma</i> and wait that a complete revision of the family and thorough taxonomic and nomenclatural decisions are published.
Comments: The adults usually live near to the sea floor, but sometimes they also appear near the surface (Ref. 1371).  They perform diurnal vertical migrations (Ref. 1371).  They mainly feed on krill (Ref. 39882) but they also eat fishes and crustaceans (Ref. 6885).  The adults which are spawning are often solely captured for their roe (may have been the case in the first years of the fishery in the U.S., but hasn't been true for some time. In 1994, the North Pacific Fishery Management Council/NOAA enacted an amendment to the Bering Sea and Gulf of Alaska Fishery Management Plans effectively banning the practice of stripping roe and discarding the carcasses, R. Rogness, pers.comm. April 2022).  The meat is used to produce surimi (this is an imitation of shellfish meat) (Ref. 28499).  They are traded as fresh fish, boneless flesh, in frozen blocks or as surimi.  The fish is cooked in the microwave, steamed or fried in butter (Ref. 9988).