FISH FACTS

Latin name: Pollachius

Pollock

Information
Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P. pollachius include the Atlantic pollock, European pollock, lieu jaune, and lythe; while P. virens is sometimes known as Boston blues (distinct from bluefish), coalfish (or coley), silver bills or saithe. Both species can grow to 3 ft 6 in (1.07 m) and can weigh up to 46 lb (21 kg). The fish has a strongly-defined, silvery lateral line running down the sides. Above the lateral line, the color is a greenish black. The belly is white. It can be found in water up to 180m deep over rocks, and anywhere in the water column. Pollock are a whitefish. Members of the Theragra genus also are commonly referred to as pollock. This includes the Alaska pollock or walleye pollock (Theragra chalcogramma) and the rarer Norwegian pollock (Theragra finnmarchica). While related (they are also members of the family Gadidae) to the above pollock species, they are not members of the Pollachius genus. Alaska pollock generally spawn in late winter and early spring on Southeast Bering Sea. The Alaska pollock is a significant part of the commercial fishery in the Gulf of Alaska. Because of its slightly gray color, pollock is often prepared, as in Norway, as fried fish balls, or if juvenile sized, breaded with oatmeal and fried, as in Shetland. Year-old fish are traditionally split, salted and dried over a peat hearth in Orkney, where their texture becomes wooden and somewhat phosphorescent. The fish can also be salted and smoked and achieve a salmon-like orange color (although it is not closely related to the salmon), as is the case in Germany where the fish is commonly sold as Seelachs or sea salmon. In Korea, pollock may be repeatedly frozen and melted to create hwangtae, half-dried to create ko-da-ri, or fully dried and eaten as book-o.

FISH FACTS
Danish Blue Shell Mussel
Latin name: Mytilus edulis

Information
Mytilus edulis has been harvested for centuries. Blue mussel shells have been found in kitchen middens dated at 6000 B.C. Until the 19th century, blue mussels were harvested from wild beds in most European countries for food, fish bait and as a fertilizer. The initial step for mussel aquaculture was based upon storage and relaying fishery products. The intertidal wooden pole culture, called bouchots dates back to as early as the 13th century in France. This technique spread widely along the French Atlantic coastline over the 19th century, while Northern European countries developed subtidal culture using on bottom culture plots. The rental of mussel culture plots in the early 19th century resulted from the overfishing of natural beds. At the turn of the 1970s, traditional culture was improved by new technological developments using suspended (rope) culture (longlines). While wild beds are still in use for juvenile supply in several countries, reliability was obtained through the development of spat collecting techniques (ropes, shell). Introductions of Mytilus edulis, as well as technology transfers, have facilitated blue mussel culture in countries outside its native range (e.g. China). The development of hatchery techniques using polyploid mussels is the most recent culture trend. Blue mussels are widely distributed in European waters, extending from the White Sea, Russia as far as south as the Atlantic coast of Southern France. Mytilus edulis has a wide distributional pattern, mainly due to its abilities to withstand wide fluctuations in salinity, desiccation, temperature, and oxygen tension. Therefore, this species occupies a broad variety of microhabitats, expanding its zonational range from the high intertidal to subtidal regions and its salinity range from estuarine areas to fully oceanic seawaters. Highly tolerant of a wide range of environmental conditions, the blue mussel is euryhaline and occurs in marine as well as in brackishwaters (Baltic) down to 4, although it does not thrive in salinities of less than 15 and its growth rate is reduced below 18.

FISH FACTS
Arctic Cod
Latin name: Gadus morhua

Information
Like the herring, there are various races of cod, which differ in their growth rates, distribution and times of spawning. Most cod spawn between the months of January and April and a female, if she is large enough, can release up to five million eggs. Depending on the temperature, the eggs hatch in two to four weeks and the young cod drift in the open ocean, feeding on small crustaceans. Atlantic cod will eat a wide variety of prey, ranging from other fish (up to the size of herring) to worms; they also take swimming crabs, shrimps and prawns. The different races of this fish vary in the ages and weights attained before they become sexually mature. The migratory cod found off the coasts of Newfoundland, Iceland and Norway mature at around eight to 12 years old when they may weigh up to eight kilogrammes. Coastal cod mature more rapidly and may be able to reproduce at the age of three years. Mature Gadus morhua grow to approximately 120 cm in length, weighing around 12 kg, however larger fish have been recorded. Age of maturity varies regionally but is usually between one and fifteen years. Colour is variable depending on habitat but most are spotted with white bellies. Atlantic cod are commonly found on sandy bottoms and are often mottled brown in appearance. This is a heavy and powerful fish with three dorsal and two anal fins, all slightly rounded, and either a square or rounded tail fin. The upper jaw overhangs the lower and the long chin barbel is equal to the eye in diameter. A prominent curved, white (or very pale) lateral line makes this species easy to identify. Mainly demersal, although pelagic under certain conditions.Atlantic cod is one of the UKs most popular commercial species and as a result has been fished extensively in UK waters. They can often be found in large, dense shoals, making them an easy target for fishermen. Extensive over fishing has resulted in this once prolific species becoming commercially rare.

FISH FACTS
European Plaice
Latin name: Pleuronectes platessa

Information
European plaice are active mainly at night, when they feed on molluscs and polychaete worms, which are crushed with the strong jaws. During the day they tend to lie hidden, often partially buried in the sediment. Newly hatched larvae spend around 6 weeks close to the surface of the water before undergoing the transformation into adults. In the first year of life, juvenile plaice tend to live in shallow water and can often be found close to beaches. The plaice (Pleuronectes platessa) is a typical flatfish. It is oval in shape and is right-eyed (if the fish is visualised swimming upright, then both the eyes are on the right side of the body). The upper side is basically brown with numerous, conspicuous orange or red spots. Some individuals may also have smaller white spots, especially when living in areas where the sediment has bits of white shell or pebble. The lower side is white. They can change their colour to suit the bottom but the orange spots often give them away. The usual size limit is about 50-60 cm but exceptional specimens can reach 90 cm (although rare due to fishing pressure). Plaice feed on bottom-living animals, particularly shellfish such as cockles and razor shells. Worms, crustaceans, brittlestars and sand eels are also eaten. Plaice mostly spawn between January to March, each female producing up to half a million eggs. Around Britain, the eggs are laid in fairly shallow water between 20-40 m in well-defined spawning grounds.Plaice are very important commercial fish and are caught in trawls and seine nets and sometimes by anglers. Plaice spend much of their time lying quietly on the bottom, often partly buried. The plaice is Europes most important commercial flatfish. Adults have a roughly diamond-shaped outline, and are readily identified by their bright orange or red spots. The upperparts are greenish-brown, the underside is white, and they are able to change their colour to match that of their surroundings. In all flatfish, the larval stage undergoes a remarkable change in which the left eye moves around the head to the right side; this strange adaptation enables the fish to lie flat on the seabed .

FISH FACTS
Latin name: Melanogrammus aeglefinus

Haddock

Information
The common haddock Melanogrammus aeglefinus is a member of the cod-like fish family. Members have an elongate, tapering body and usually long dorsal and anal fins. Haddock have three dorsal fins and two anal fins. They are easily recognised by the first dorsal fin which is considerably higher than the others, more triangular in outline and has a slightly concave trailing margin. The lateral line is dark in colouration. The haddock has a short and rounded nose, big eyes and a small mouth. It is grey in colouration with dusky brown blotches. Melanogrammus aeglefinus is a valuable species that is exploited commercially in mixed trawl and seine fisheries, along with cod (Gadus morhua) and whiting (Merlangius merlangus), and is a bycatch in Norway lobster (Nephrops norvegicus) fisheries (Hedger et al., 2004). Spawning takes place from March to May, at depths of 100-150 m (Alekseeva & Tormosova, 1979). The easiest ways to tell a haddock from a cod (Gadus morhua) are by the dark colouring of the lateral line and the presence of a dusky blotch just below either of the first dorsal fins. Adults are found more commonly from 80 to 200 m, over rock, sand, gravel or shells, usually at temperatures between 4 and 10C. Feed mainly on small bottom-living organisms including crustaceans, mollusks, echinoderms, worms and fishes (sand lance, capelin, silver hake, American eels, herring and argentines. A batch spawner. Undertakes extensive migrations in the Barents Sea and Iceland. Sold fresh, chilled as fillets, frozen, smoked and canned. Also utilized for fish meal and animal feeds. Can be steamed, fried, broiled, boiled, microwaved and baked.

FISH FACTS
Latin name: Merluccius paradoxus and Merluccius capensis

Hake

Information
Deep-water Cape hake are Found near the bottom. It feeds on fishes, mysids, euphausiids and squids. The young feed mainly on euphausiids, but the diet becomes polyphagous with growth. Cannibalism has been observed in larger individuals. The South African Hake Trawl fishery of this species has been certified by the Marine Stewardship Council as well-managed and sustainable. Shallow-water Cape hake are found on the continental shelf and slope to depths over 1,000 m. Juveniles (to about 64 cm) feed on small crustaceans and small deep-sea fishes such as lanternfishes, whereas larger individuals feed chiefly on small hakes and jack mackerel; cannibalism is common (Ref. 27121). Migrates southward in the spring and northward in autumn. Breeds throughout the year, peaks of reproductive activity in August and September. Marketed smoked, frozen, and fresh on ice; eaten steamed, fried and baked. Atlantic hake are abundant on sandy grounds and strays into shallower waters. A voracious predator with cannibalistic habits. Individuals over 40 cm Hake prey on fishes such as gadoids and herring, while smaller ones feed on crustaceans, i.e. euphausiids and pandalids; food also includes gaspereau, myctophids, smelt, silversides, mackerel, sand lance, butterfish, snakeblennies, longhorn sculpins and squids. The smallest specimen feeds mostly on crustaceans. Exhibits seasonal onshore-offshore migration. Spawning takes place from June-July in the mid-Atlantic region; July-August in the Gulf of Maine and to the north of Georges Bank, and August-September on the Scotian Shelf. Marketed fresh, smoked and frozen; fresh fish are exported to European markets; eaten fried, broiled, microwaved and baked.

FISH FACTS
Atlantic Herring
Latin name: Clupea harengus

Information
Many people will be familiar with the herring as, for many years, it has been a staple of the fishmongers slab. It is a shoaling fish and has the classical fish shape, and is silvery and streamlined. It has a single dorsal fin, and pelvic fins positioned slightly in front of the line of the dorsal fin. The pectoral fins, like the others on the fish, are soft and not stiff and bony like on many other fishes. The lower jaw protrudes forward of the upper lip, and there is no visible lateral line. The body is deeper than it is wide, improving the streamlining, and the tail is deeply forked. The colouring of the body overall is silver, but closer inspection reveals that there is a darker blue iridescence over the upper half of the body, whilst the underside is paler. This colouration is called countershading, and provides a way of camouflaging the fish from attacks by its many predators from all angles. Clupea harengus is a streamlined shoaling fish. It may reach up to 40 cm in length and 0.68 kg in weight. The overall colouring of the body is silver but a darker blue iridescence is present over the upper half of the body. The underside is considerably paler. The body is deeper than it is wide, which improves the streamlined nature of the fish. The tail is deeply forked and has a single dorsal fin. The pelvic fins are situated slightly in front of the line of the dorsal fin. These, as well as the pectoral fins are not bony, like in many other fish, but are soft. Clupea harengus is a highly commercial marine fish and is being threatened by over-harvesting by commercial fishing fleets (Whitehead, 1985). Maturity is reached between the ages of 3 and 9 years. Atlantic herring predominantly feeds on small shrimps or copepods but is also known to filter-feed should the need arise.

FISH FACTS
Atlantic Mackerel
Latin name: Scomber scombrus

Information
Adult Atlantic mackerels form schools close to the surface; they have to swim constantly as they breathe by a method known as ram ventilation, which requires a constant flow of water across the gill surfaces. They are active mainly in the day, and feed on small fishes such as sand eels (Ammodytes spp.), as well as small crustaceans, which are filtered from the water. They spend the winter in deep water, and stop feeding at this time; they migrate closer to shore during spring. During spawning, eggs and sperm are released into the sea. Both the eggs and larvae are pelagic; the eggs have a globule of oil, which keeps them afloat in the surface waters (4). Larvae begin to feed on copepods (tiny crustaceans) when they reach sizes of around 3mm. They will have grown to lengths of 25 cm after just one year. This is a long-lived species; the maximum recorded lifespan in the North Sea is 25 years. Atlantic mackerel are most readily identified by the strong dark markings on their back, which are oblique to near-vertical with relatively little undulation. The belly is unmarked and a mixture of silver and metallic blue in colour. Scomber scombrus is a streamlined fish with a total of 8-14 dorsal spines, 11-13 dorsal soft rays and 12-13 anal soft rays. They also show a conspicuous anal fin spine, joined to the fin by a thin membrane. They do not possess a swim bladder. Shoals up to 9 km long, 4 km wide and extending 40 m deep have been reported. This species is a highly commercial species for trawlers but is also targeted by anglers and sport fishers. A similar species, the Scomber japonicus, is also found in the English Channel during the summer. The species are distinguished by five small finlets between the second dorsal and tail fin, and between the anal fin and the tail of Scomber japonicus.

FISH FACTS
New Zealand Hoki
Latin name: Macruronus novaezelandiae

Information
Appear to live usually on or near the bottom, but may occasionally move up into mid-waters. Large adult fish generally occur deeper than 400 m, while juveniles may be found in shallower water, more commonly found in large estuaries and bays, and may even enter freshwaters. Juvenile specimens and especially adults belonging to the American subspecies, have been caught from the coastal zone to 110 m. Form schools. Feed primarily on lantern fishes. In New Zealand, it feeds in midwater on small fish, crustaceans and squid. Oviparous, spawn 1 million eggs on the average which are released all at one time. Utilized fresh and frozen; can be steamed, fried, cooked in microwave and baked. The New Zealand Commercial Hoki fishery of this species has been certified by the Marine Stewardship Council as well-managed and sustainable. Industry views the decision as a tremendous validation of a long-term strategy to keep the hoki fisheries economically and environmentally sustainable. Beginning about a decade ago, the New Zealand government and seafood industry made the difficult decision to cut the quota and to shrink the fleet in order to preserve the long-term viability of the hoki fisheries. The catch increase decision is the result of those years of prudent and disciplined management.

FISH FACTS
Latin name: Merlangius merlangus

Whiting

Information
The fish matures at between three and four years of age, and spawning takes place at a depth of 20 to150m. The time of the spawning varies from location to location: from January to spring in the Mediterranean; from January to September in the area between the British Isles and the Bay of Biscay; and throughout the year in the Black Sea. A large female can produce up to one million eggs. The eggs float in the open ocean and the larval whiting swim with other sea plankton until they have attained a length of around 10 cm. The fish grow quickly, with females growing faster than males, and can live to about ten years of age. The diet of the whiting consists of bottom-living organisms, such as crabs, shrimps, small fish, molluscs, worms, squid and cuttlefish. The whiting Merlangius merlangus is a cod-like fish. It has an elongated body with a small head and a pointed snout. It can grow up to 70 cm in length. It has a blue-green upper colouring and is silvery-white underneath. It has three dorsal fins and two anal fins. The pectoral fins are on the side and the pelvic fins are near the gills. The tail is truncate. Its upper jaw projects above the lower jaw. A small dark spot is found at the base of the pectoral fins and the lateral line is brown in colour.It can be differentiated from similar species such as the haddock, Melanogrammus aeglefinus, by a small dark spot which is found at the base of the pectoral fins and by the lateral line being brown and not black. It is very similar to the blue whiting, Micromesistius poutassou, but can be distinguished by the dorsal fins being close together.