• Wild Gadus chalcogrammus — Alaska pollock, catalog default species (North Pacific)

• Bone-in, skin-on cross-cut section — steak cut, backbone retained

• Distinct from boneless PBO portion (different cut AND different HS code)

• IQF (free-flowing steaks) or BQF glazed 10 kg block

• Protective ice glaze 0–20% optional

• Lean, white, mild, low-oil whitefish with bone-in flavor

• Long frozen shelf life

• Grill / pan-sear steaks — bone-in portions for foodservice and retail

• Hot-pot & soup bases — backbone adds stock flavor

• Plant reprocessing — deboned downstream into fillets, blocks or surimi

• Foodservice bulk — lower-cost alternative to boneless portions

• MSC — applicable. Alaska pollock is wild-caught; the Bering Sea and Okhotsk Sea fisheries hold MSC certificates, so an MSC claim is legitimate when sourced from certified grounds.

• ASC / BAP / GLOBALG.A.P. — NOT applicable. These are aquaculture schemes; Alaska pollock is not farmed. Any "ASC pollock" label would be incorrect.

• HACCP / BRC / IFS / ISO 22000 — food-safety management systems

• HALAL / KOSHER — available on request

Frozen at -18 °C or below. Typical shelf life 12–18 months under unbroken cold chain — slightly shorter than boneless packs because the bone-in cut is more exposed to oxidation at the cut face. Thaw under refrigeration; debone before final cooking where required. Cook thoroughly; avoid repeated thawing. Keep glaze intact until processing to reduce dehydration and surface oxidation.

Q1. What species is "Alaska pollock bone-in portion"? A. It is Gadus chalcogrammus (syn. Theragra chalcogramma), a distinct species from Pacific cod (Gadus macrocephalus), Atlantic cod (Gadus morhua) and Atlantic pollock (Pollachius virens). "Pollock" alone is ambiguous across markets; specifying the Latin name prevents substitution with lower-value whitefish.

Q2. Is it a bone-in portion or a boneless portion? A. This product is bone-in, skin-on steak / section portions — cut across the body with the backbone retained. It is not the boneless PBO block portion. The two are different cuts AND fall under different HS codes (bone-in 0303.75 vs boneless 0304.75). State "bone-in portion / steak" at order time to avoid a boneless substitution.

Q3. Wild — which sustainability certification applies? A. Because Alaska pollock is wild-caught, the relevant label is MSC (for certified fisheries). ASC / BAP / GLOBALG.A.P. do not apply — those are aquaculture standards and pollock is not farmed. If a supplier offers "ASC pollock," treat it as a mislabel. HACCP / BRC / IFS / ISO 22000 and HALAL / KOSHER are standard regardless.

Q4. What HS code applies to frozen bone-in Alaska pollock portions? A. HS 0303.75 — "Frozen Alaska Pollock (Theragra chalcogramma), not filleted," which covers the bone-in / steak cut. This is the correct code for this product. If the same fish is supplied boneless (filleted portion), it shifts to 0304.75. Do not default to the generic 0303.79 ("other frozen fish, not filleted") when the species is known. Breaded / pre-cooked moves to Chapter 16 (1604.x).

Q5. Why is shelf life shorter than boneless portions? A. The transverse bone-in cut exposes more flesh and the bone channel to air, so surface oxidation and glaze loss progress faster than in solid boneless blocks. Store at -18 °C or below, keep the glaze intact, and plan a 12–18 month window versus the 18–24 months typical of boneless PBO packs.