#Pacific Cod Fillets

[lingpaopao]

˚ ༘ 🐋🐬 𝘈𝘲𝘶𝘢𝘵𝘪𝘤 𝘈𝘯𝘪𝘮𝘢𝘭 𝘝𝘰𝘤𝘢𝘣𝘶𝘭𝘢𝘳𝘺 🪼🦈 ·˚ ༄ؘ

// Fish // Sea Bass ~ 海鲈鱼 (hǎi lú yú) Salmon ~ 鲑鱼 (guī yú) Note: it is more common to use '三文鱼' (sānwén yú) as 鲑鱼 is more formal. Flounder ~ 比目鱼 (bǐ mù yú) Trout ~ 鳟鱼 (zūn yú) Mackerel ~ 鲭鱼 (qīng yú) Cod ~ 鳕鱼 (xuě yú) Sole ~ 龙利鱼 (lóng lì yú) Halibut ~ 大比目鱼 (dà bǐ mù yú) Tilapia ~ 罗非鱼 (luó fēi yú) Tuna ~ 金枪鱼 (jīn qiāng yú) Note: literally translated as 'golden gun fish'. Sardines ~ 沙丁鱼 (shā dīng yú) Carp ~ 鲤鱼 (lǐ yú) Catfish ~ 鲶鱼 (nián yú) Eel ~ 鳗鱼 (mán yú) Note: can also be pronounced màn. Swordfish ~ 剑鱼 (jiàn yú) Sturgeon ~ 鲟鱼 (xún yú) Herring ~ 鲱鱼 (fēi yú) Stingray ~ 魟鱼 (hóng yú) Note: can also be pronounced hōng Shark ~ 鲨鱼 (shā yú) Goldfish ~ 金鱼 (jīn yú) Pufferfish ~ 河豚 (hé tún) Anchovy ~ 凤尾鱼 (fèng wěi yú) Clownfish ~ 小丑鱼 (xiǎo chǒu yú) Piranha ~ 食人鱼 (shí rén yú) Lionfish ~ 狮子鱼 (shī zǐ yú) // Mammals // Whale ~ 鲸鱼 (jīng yú) Seal ~ 海豹 (hǎi bào) Sea lion ~ 海狮 (hǎi shī) Otter ~ 水獭 (shuǐ tǎ) Dolphin ~ 海豚 (hǎi tún) Orca ~ 虎鲸 (hǔ jīng) Manatee ~ 海牛 (hǎi niú) Narwhal ~ 独角鲸 (dú jiǎo jīng) Walrus ~ 海象 (hǎi xiàng) // Crustaceans // Crayfish ~ 小龙虾 (xiǎo lóng xiā) Lobster ~ 龙虾 (lóng xiā) Crab ~ 螃蟹 (páng xiè) // Mollusks // Squid ~ 鱿鱼 (yóu yú) Octopus ~ 八爪鱼 (bā zhuǎ yú) Abalone ~ 鲍鱼 (bào yú) Shellfish ~ 贝类 (bèi lèi) Cuttlefish ~ 墨鱼 (mò yú) Scallop ~ 扇贝 (shàn bèi) Mussel ~ 蚌 (bàng) Oyster ~ 牡蛎 (mǔ lì) Sea snail ~ 海蜗牛 (hǎi wō niú) // Other Invertebrates // Starfish ~ 海星 (hǎi xīng) Jellyfish ~ 水母 (shuǐ mǔ) Sea urchin ~ 海胆 (hǎi dǎn) Sea cucumber ~ 海参 (hǎi shēn) Note: 参 is typically pronounced cān. // Bonus // Sea turtle ~ 海龟 (hǎi guī) Pacific ~ 太平洋 (tài píng yáng) Atlantic ~ 大西洋 (dà xī yáng) Fillet ~ 鱼片 (yú piàn) Wild ~ 野生的 (yě shēng de) Farmed ~ 养殖的 (yǎng zhí de)

Note: you'll notice that many names are basically just a word + the fish radical (ex. 鲈鲑鳟鲭鳕鲤鲶鳗鲟鲱魟鲨). For many of these, the word is pronounced the same: ex. 念 sounds exactly like 鲶. Note: if you're reading about buying fish in Chinese, you may notice that there isn't a perfect overlap between what Westerners buy/eat and Chinese people. For example, lots of Chinese people eat belt fish (带鱼) but Westerners typically don't. Knowing this, it may be useful to learn belt fish despite it not typically showing up in lists of fish in English. // Example Text // https://k.sina.cn/article_6579897244_18831439c00100fouz.html

10种最美丽的水族馆动物, 鱼类占了八种, 一般人最多见过两种 -> 10 types of the most beautiful aquarium animals, 8 of the types are fish, the average person will at most see 2 of the animal types.

第一名，小丑鱼。热带咸水鱼，虽然名叫小丑，但小丑鱼却不丑。网友投票排第一呢！-> First place, clownfish. Tropical saltwater fish, although named clownfish, they are not ugly ('clown' in Chinese literally translates to 'little uglies' so the sentence reads like: although named little ugly fish, they are not ugly). Netizens voted them first place!

第四名，海豚。海豚其实是小中型的鲸类，属于哺乳动物。-> Fourth place, dolphins. Dolphins are actually a type of medium-small whale, considered breast-feeding animals.

第九名，鲸。巨型动物家族，包括世界上最大的动物蓝鲸。不属于鱼类，属于哺乳动物。-> Ninth place, whales. A broad animal family, whales include the world's biggest animal, the blue whale. Not considered fish, they are breast-feeding animals.

https://www.czcyw.com/wiki/10290.html

海洋馆里有什么海洋生物，常见的20种海洋动物汇总 -> which aquatic animals are in aquariums, a summary of 20 types of common aquatic animals.

1. 虎鲸 -> Orcas

在杀人鲸表演备受争议的当下，不少海洋公园已经开始逐步取消对虎鲸表演的训练。-> In light of the controversy of killer whale performances, many aquariums have already started to step-by-step cancel orca performance training.

3. 海豹 -> Seals

大部分海洋世界中的动物可能是通过购买获得的，但有些海豹是因为被父母遗弃，被救助后一直无法恢复生存能力��留在海洋世界的。-> Most Seaworld animals might have been obtained through purchase, but some seals, because they were abandoned by their parents, after rescue still cannot regain survival skills so they remain in Seaworld.

5. 海星 -> Starfish

...需要注意的是，千万不要违反规定将海星拿出水面或是大力揉捏它们。这会对海星造成致命的伤害。-> You must pay attention to never transgressing the rules by picking up starfish out of the water or forcefully rubbing and pinching them. Doing this will cause life-threatening damage to the starfish.

[wyyrmwood]

Sorry for being dead heres a new tshirt design

*kisses you tenderly on the forehead*

[nidhimishra5394]

Wild Pollock Market Expands as Consumers Shift Towards Sustainable and Natural Seafood Options

Wild pollock especially the Alaska or walleye pollock (Gadus chalcogrammus) is one of the world’s most abundant whitefish and ranks as the second-largest wild-caught fish species after Peruvian anchoveta. In 2024, the global wild pollock market was estimated at around USD 2.2 billion to USD 2.3 billion. According to leading research firms:

IMARC Group pegged the market at USD 2.2 billion in 2024, projecting growth to USD 3.3 billion by 2033 (CAGR ~4.5%).

Mordor Intelligence forecasted a rise from USD 2.34 billion in 2025 to USD 2.91 billion by 2030, also with a 4.5% CAGR.

Verified Market Research estimated a market at USD 2.1 billion in 2023, climbing to USD 3.4 billion by 2031 (CAGR ~4.9%).

Reanin noted similar figures USD 2.227 billion in 2024, forecast to USD 3.123 billion by 2031 (~4.9% CAGR).

Consensus places 2024 market volume between USD 2.1–2.3 billion, with mid-single-digit CAGRs of 4.5–4.9% through the late 2020s and early 2030s.

Drivers of Market Growth

1. Nutrition, Health & Affordability

Wild pollock is low in fat, high in protein, and has lower mercury levels than many fish, appealing to health-conscious consumers. Its mild flavor and firm texture make it versatile for a range of products from fillets and fish sticks to surimi and frozen meals.

2. Convenience & Value-Added Products

Rising busy lifestyles have driven demand for ready-to-eat and frozen pollock-based formats, such as breaded fillets and surimi. These value-added products are especially popular in global fast-food, retail, and foodservice channels.

3. Sustainability & Traceability

Wild pollock fisheries mainly in the Bering Sea and Gulf of Alaska are managed under strict quotas and regularly certified by the Marine Stewardship Council (MSC). This reliable management has earned strong credentials as a sustainable whitefish option.

4. Technological & Packaging Advances

Improvements in processing (especially surimi technology) and cold-chain logistics have boosted product quality and shelf life supporting deeper global distribution.

5. Expanding Asia-Pacific Market

While North America remains the largest market, Asia-Pacific is emerging fastest driven by growing middle-class demand in China, Japan, South Korea, and Southeast Asia.

Regional Insights

North America

The U.S. and Canada, key harvesters and consumers, account for roughly one-third of global wild pollock demand. In the U.S., wild pollock is a staple in foodservice, private-label frozen lines, and export-oriented surimi production . Fisheries under NOAA guidelines and MSC certification ensure stable quotas, making this a model for sustainable fisheries.

Asia-Pacific

Pollock crucial in Asian cuisines like surimi, roe, soups, and snacks is seeing growing demand, with countries such as China and South Korea rapidly increasing imports . Asian consumer preferences for certainty in supply, sustainable sourcing, and reporting are steering corporate strategy in the region.

Europe & Others

Europe and emerging markets are seeing rising pollock penetration in supermarkets and foodservice, although volumes remain smaller than North America and APAC. Sustainability claims and MSC certification are key selling points in these regions .

Market Challenges

Stock & Quota Volatility Although stocks in Alaska are firmly regulated, environmental changes and quota adjustments can impact supply and pricing.

Competition Wild pollock competes with other whitefish (cod, haddock) and farmed species (salmon), requiring differentiation via cost, quality, and sustainability.

Price Fluctuations Commodity shifts, fuel costs, and supply disruptions contribute to unstable wholesale prices.

Regulatory Complexity Global sourcing must navigate labeling, ecocertification, anti-dumping duties, and catch origin, which can complicate trade and distribution.

Emerging Trends & Opportunities

Growth in Surimi & Processed Segments: Surimi remains the largest and fastest-growing segment within the pollock market.

E-commerce & Frozen Delivery: The expansion of frozen seafood online platforms supports higher pollock sales, particularly during economic uncertainties .

MSC Certification: Increasing demand for eco-certified products emphasizes traceability and provenance on packaging .

Emerging Markets: Growth is expected in Southeast Asia, Latin America, and Africa, driven by rising incomes and seafood diversification .

Product Innovation: Expect new pollock-based offerings like plant-inspired formulations, functional foods, and on-trend flavors in HORECA environments.

Future Outlook

Analysts forecast continued moderate, steady growth around 4.5–5% annually through 2030 and beyond, with the global market potentially nearing USD 3.3–3.8 billion by 2031–2033.

Key success factors will include:

Sustained Resource Management: Continued scientific stock assessments and MSC certification.

Supply Chain Innovation: Enhanced cold-chain, eco-packaging, and transparency.

Consumer Education: Highlighting pollock’s nutritional benefits and sustainable credentials.

Market Diversification: Exploring new geographies and expanding fish-based portfolios.

In Summary

The wild pollock market is experiencing healthy, sustainable growth. Anchored by strong resource management, consumer demand for affordable, high‑protein, low‑fat seafood, and rising processed product trends, it is well-positioned for expansion. Challenges around quotas, price volatility, and regulation remain but innovation in product formats, packaging, and digital distribution can boost resilience. With Asia-Pacific emerging as a growth hotspot and sustainability certifications gaining traction globally, wild pollock likely will continue anchoring key positions in global seafood markets throughout the next decade.

[kookssecrets]

🐟✨ Black Cod – The Buttery Treasure of the Pacific Rich, silky, and packed with flavour—Black Cod (also known as sablefish) is one of the ocean’s most luxurious treats. Despite the name, it’s not true cod—but it is a star in dishes from smoked sable at Jewish gatherings to miso-glazed fillets in Japanese cuisine. High in omega-3s, naturally moist, and almost impossible to overcook, Black Cod proves that some of the best things in life really do come from the deep. Have you tried this melt-in-your-mouth masterpiece? #BlackCod #Sablefish #KooksSecrets #SeafoodLuxury #SilkySmooth #MisoBlackCod #PacificFlavours #Omega3Power

[verosnacks]

Nobu's Miso-Glazed Black Cod

Ingredients:

1/4 cup sake

1/4 cup mirin

1/4 cup white miso paste

3 tablespoons sugar (white or brown is ok)

kosher salt (salt the cod)

Cooking spray / oil

4 (4-6 oz) black cod or sablefish fillets, preferably center cut

Instructions:

Make the miso marinade. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn heat down to low, add miso paste and sugar, whisk until dissolved. Remove from heat and cool to room temp.

Pat cod dry, marinate fish for 2-3 days.

Broil - skin-side down, 8-12 minutes

Serve with rice and veegetable side.

Notes:

02/14/2025 but probably made too many substitutions. I made this in the air fryer broiler and the crust didn't develop and the fish overcooked. I don't think the air fryer gets hot enough, need to try this in a real oven for next time.

forgot to cook the alcohol off the sake so it tasted like alcohol

marinated for two days rather than three but idk if that makes a difference

used pacific cod rather than black cod - lower quality and cheaper fish, lol black cod is probably more buttery

forgot to salt the cod before cooking

also did not add oil before hand

Geez... I should do this properly next time.

Source: https://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238

[exportpacker]

Export Packers Introduces Pacific Cod Fillets, Loins & Tails

Ocean Jewel™ Pacific Cod is available in various sizes and cuts. It's a versatile fish that can be used in classic dishes and exotic recipes from around the world. The skinless, boneless cut of the meat is perfect for saving time on preparation! Our cod also comes as full fillets if you’re looking to cook something less work-intensive.

Flavor: Delicate, sweet yet savory taste. Texture: Nice and flaky but still firm enough to stand up well to baking and broiling. Chef's tips: We recommend trying our Pacific Cod with various sauces or seasonings, such as maple and soy, to enhance its mild flavour.

CONTACT US Website: https://exportpackers.com/ Phone:    (905) 792-9700 Location: 107 Walker Dr, Brampton, ON L6T 5K5, Canada

[andersonseafoods]

Chilean Seabass

Chilean Sea, bass originally known as the Patagonian Tooth Fish, is a species of Codfish found in very cold temperature water such as the Southern Pacific, Atlantic and Indian Oceans. It has an extraordinary taste. Due its high fat content, it stays moist during cooking and gives it a rich, moist, tender flavor which melts in your mouth. It has white flesh with large, tender flakes. The raw meat from the Chilean sea bass is snow white. When cooked, the meat stays white, similar in look to cod. Refreshed fillets should be glossy and hardy. This frozen fish shouldn

[cherylsellender]

Jack Salmon Fish

Jack Salmon Fish

What is a salmon?

| Jack. A mackerel is an adult male salmon that returns a year earlier than another spawning adult salmon. Because mackerel spend a year less at sea than other salmon, they are much smaller. A chinookjack is defined as any fish between 30 and 50cm (or 62cm, depending on which river it comes from).

People also ask what is considered a salmon?

Jacks are early male salmon that have spent fewer winters at sea than younger females of a particular species. Because they are younger, jack salmon are smaller than other specific age groups. Coho salmon (Oncorhynchus kisutch) in reproductive action.

Is Jack Salmon returning to the sea too?

Trevally are generally thought of as male orkoho chinooks that migrate to the ocean and return to sexual maturity every year. The vast majority of these fish die after spawning (semelparity). The first unusually common partners, however, are the males who remain residents of the stream.

What Kind of Fish is Jack Salmon?

Next time I’ll ask you if you’ve ever heard of a Jack Salmon. Sometimes I wonder why I leave the state after Zander. We have some great zander at home here. In fact, the Missouri state record is 21.1 lbs, captured by GerryPartlow at Bull Shoals Lake in 1988.

What is a Jack Chinook?

Spring Early Maturation Chinook Chinook salmon can spend 1 to 5 years in the ocean before returning to their native rivers to spawn. Male chinook salmon that return to the freshwater creek a year or two earlier than their conspecifics are known as ash coats.

Is whitefish the same as Jack Salmon?

For much of the northern United States and Canada, salmon resembles pike, cohosal salmon, or juvenile chinook. I can get fried whiting (and some call it Jack Salmon here) at local seafood bars in the Cincinnati area, but most of the time this fish is filleted.

How long is a salmon?

Jack Salmon are usually less than 24 inches long, but are sexually mature and return sooner.

What types of whitefish are there?

Whitefish is not a kind of fish - it usually means fast cooked fish with a mild taste that is usually not very expensive. Popular types of whitefish are tilapia, cod, sea bass, grouper, haddock, catfish, and red snapper. These are good for grilling, frying, using and cooking soups and soups.

What is the healthiest fish to eat?

Fish is a healthy, lean source of protein, and fatty species like salmon, tuna, and sardines are heart-healthy omega-3s that you should include in your diet as well.

6 Fish to Avoid Which Salmon Is Best?

The red salmon meat is brightly colored, almost fluorescent orange, and is even sold in cans as a gourmet fish. When served cold, it is top notch: hearty, rich and flavorful. In fact, many salmon aficionados consider ice hockey the best of all salmon - even better than King - but some choose it.

What kind of fish are whitefish?

Gadiformes (like cod) Is white fish good?

White fish is a good source of vitamin B, magnesium, and protein, according to NOAA. Each 100 grams of pingling (the size of a standard fillet) has 90 calories and contains around 18 grams of protein with around 1 gram of fat, making it a healthy and lean protein.

What is a whitefish in the Pacific?

Quince, or hake, is a breed species found off the west coast of the United States and Canada. They are the primary fish in semi-pelagic agriculture.

What Does Chinook Salmon Eat?

Young Chinook salmon love to eat insects and small crustaceans, especially amphipods. Adult salmon usually on other fish. The Chinook salmon is anadromous, which means it is born in freshwater streams and travels to the open ocean to mature.

Can You Eat Breeding Salmon?

A salmon spawning occurs when it lays eggs for hatching, also known as deer or salmon roe. Most salmon are caught and killed after spawning and are then eaten after spawning. However, a ■■■■ salmon is a ■■■■ salmon is a ■■■■ salmon.

What is the difference between a Coho salmon and a Chinook salmon?

Coho salmon has a number of properties that set it apart from other salmon: they have white gums with black tongues, some spots on their backs, and a broad-based tail with some spots. Chinook salmon is also known as spring salmon in Canada or king salmon in Alaska.

What Does Chinook Salmon Taste Like?

They have light red flesh and a slightly more tender texture than Chinook salmon, but similar in flavor.

Jack Salmon Fish

source https://howtodiscuss.com/t/jack-salmon-fish/74694/1 source https://howtodiscussplatform.blogspot.com/2021/08/jack-salmon-fish.html

[zenxenophilia]

Yay! The askbox is open!!!! Could i request headcanons for future human s/o accidentally discovering Merformers! MTMTE Ratchet, Drift, Rodimus, Megatron, Swerve, Fortress Maximus, Whirl & Rung and instead of screaming in terror, they'll just speechless, admiring them and amazed at their existence? They also won't tell anyone because they know not everyone will leave them be or view them the same way. P.S. I love your blog. It's so much fun :)

Thank you.  ;)

Ratchet:  He’s a little annoyed at first.  Go on then, shoo!  Off with you!  He doesn���t need a whole crowd of gawking fishermen to come crawling out of the woodwork if word gets out.  He’s pleasantly surprised by your calmness and your quiet fascination though, once he realizes that you don’t intend to hurt him.  You ask him about life under the sea and he regales you with tales of monsters, shipwrecks, and sunken treasure.  He’s thrilled that you’re so eager to listen to him.  He just wishes the other members of his pod could be as attentive and insightful as you.

Drift:  He’s always had a soft spot for humans, so he’s thrilled that you don’t seem to be scared of him.  (He often tries to strike up friendly conversation with some lone kayaker in the mangroves and gets very annoyed when they start screaming.)  He finds your fascination with his color changing scales adorable and gives you a full display.  He then asks you if you’d like to go snorkeling sometime so he can show you his underwater home.  You’ve never seen true beauty until you’ve seen a mangrove forest from beneath the surface.      

Rodimus:  He’s curious and impulsive.  Two things which tend to land him into trouble quite a lot.  Luckily for him though, you seem like the kind of human who can keep a secret.  (You also seem like the kind of human that he’d 1000% beach himself for just to get a better view but that’s neither here nor there.)  Is at the same time smug and flustered and by your obvious amazement.  He’s not used to getting this kind of attention from his pod mates, so this is definitely a welcome change.  He makes sure to keep a sharp eye out for you in the future.

Megatron:  He’s usually so careful about staying hidden, which is why it comes as such a surprise when you happen to catch him changing back into his true form just before sunset.  He curses himself for being careless and not checking to make sure the beach was empty before shifting out of his human disguise.  You gulp as he turns his massive head over his shoulder to face you, black eyes glinting in the light of the setting sun.  “I- I won’t tell anyone,” you breath in a terrified whisper.  “I promise.”  “I know,” he grins before diving into dark waters.  You don’t expect to see him again but the next time you head to the beach, there he is.  Tall, dark haired, and broad shouldered, exactly as you remember him.  He glances at you with the faintest hint of a smirk before passing by as if to say “Go ahead.  Nobody will ever believe you.” 

Swerve:  He’s actually been watching you from a distance for quite some time, so he’s very flustered and embarrassed when you finally catch sight of him one day.  But instead of fleeing back to town or screaming at him, or any number of unpleasant scenarios he had envisioned, you simply smile shyly and ask him for his name.  Swerve is ecstatic.  He talks to you for hours on just about every topic he can think of.  He happily answers your questions and asks you several dozen of his own.  He’s absolutely fascinated with human culture.  If you bring him a present from your world next time you visit him, he’ll be over the moon with happiness.

Fort Max:  He’s a great deal bigger than most merformers, but living so far up in the northern Pacific, he rarely has to worry about any run ins with humans.  That is, until he happens to breach right next to your tiny fishing boat.  He’s immediately mortified and worried that he might have accidentally drowned you, but… you don’t look like you’re hurt.  In fact, you’re laughing, despite being drenched in cold sea water.  Fort Max instantly takes a liking to you.  You’re so small and cute, and the way you look at him like he’s the most beautiful thing in existence makes his stomach flip.  Every time he gets flustered, he dives under the water and breaches again by the side of the boat.  You find his reaction so funny the first time that you do it on purpose from then on.

Whirl:  He doesn’t like being bothered.  And he definitely doesn’t like nosy little bipeds sneaking around his turf.  He lives alone for a reason.  When he first sees you curiously navigating what you thought was an empty cliff side cave on the beach, he lets out a terrifying hiss, poisonous spikes  extending threateningly.  He thinks that’s the end of it when you take off running, but the very next day you’re back, this time with an offering of fresh cod fillets, picked up from your local market.  He takes the food, warily, before slipping away again.  To Whirl’s increasing… dismay?  Delight?  Annoyance?  You keep coming back to see him, sometimes bringing him food or sharing stories about your hometown.  Why, biped?  Why are you doing all this for him?  People are never nice just to be nice.  Just, please, stop all this before he starts to get his hopes up…

Rung:  He’s actually the one to approach you first.  You often like to talk long walks around the lake whenever you feel upset or worried, but you never actually expect to meet anyone along the way, much less a friendly looking merformer who blinks up at you kindly from the still water as you gape in shock and quickly wipe away the stray tears from your face.  “I’m terribly sorry,” he says in warm, hushed tones, like a stray summer breeze, “but I couldn’t help but notice that you seem to be in a spot of bother.”  You spend the next few hours talking to this strange, compassionate creature.  You find him to so empathetic, helpful, and surprisingly funny, that by the end of it, you’ve forgotten why you were even upset int he first place.  When you finally get up to leave, you smile back at him over you’re shoulder.  “This was a big help.  Thanks for listening, Rung.”  You don’t see the blush that creeps over his face as he slips back beneath the surface.  

[nidhimishra5394]

Wild Pollock Market Challenges Highlight Need for Better Data Sharing Among Global Fisheries

Understanding Wild Pollock Market Dynamics: Trends, Challenges, and Future Outlook

The global seafood market is a complex ecosystem influenced by environmental, economic, regulatory, and consumer behavior factors. Among the key species in this space is wild pollock, a versatile whitefish primarily harvested in the northern Pacific Ocean. As one of the most abundant and widely consumed fish in the world, wild pollock plays a crucial role in global food security and the fishing economy. This post delves into the market dynamics of wild pollock, examining supply chains, pricing factors, trade flows, and sustainability considerations shaping its present and future.

Overview of Wild Pollock

Wild pollock, particularly Alaska pollock (Theragra chalcogramma), is harvested mainly in the Bering Sea and the Gulf of Alaska. It is a member of the cod family and known for its mild flavor, flaky texture, and versatility in various processed products such as fish sticks, surimi (used in imitation crab meat), and frozen fillets. Alaska pollock is managed under the strict regulatory oversight of the United States' National Marine Fisheries Service, which ensures that harvesting remains sustainable.

Pollock is considered one of the most sustainable fish species due to scientifically monitored quotas and responsible fishing practices. As such, it holds a Marine Stewardship Council (MSC) certification, making it a preferred option among environmentally conscious buyers.

Supply-Side Dynamics

The supply of wild pollock is driven by both biological and regulatory factors. Annual quotas are determined based on scientific assessments of stock health. In Alaska, these quotas are strictly enforced, with the pollock season divided into two parts—A-season (January to April) and B-season (June to November). Russia, another major producer of pollock, also has its own quota system in place for the Sea of Okhotsk and the Bering Sea.

Variations in total allowable catch (TAC) directly affect market supply. For example, lower biomass estimates due to ocean temperature changes or recruitment fluctuations can lead to reduced quotas, tightening supply. Weather patterns, vessel availability, and geopolitical factors, particularly in Russian waters, also influence harvest levels.

Demand-Side Trends

Pollock’s affordability and versatility make it a staple for foodservice and retail sectors, especially in North America, Europe, and Asia. In the U.S., it is a popular ingredient in frozen seafood products and fast-food menus. In Japan and Korea, demand is driven by surimi, while in European markets, fillets and breaded products dominate.

Consumer preferences toward healthier and more sustainable seafood options have further boosted the appeal of wild pollock. In contrast to farmed fish, wild-caught pollock has a lower environmental footprint, a factor increasingly recognized in public procurement policies and private-label sourcing strategies.

The demand, however, is sensitive to broader economic trends. Inflation, shifts in discretionary spending, and currency fluctuations can affect purchasing behavior, especially for processed and value-added products.

Pricing Factors

Pollock pricing is influenced by a confluence of supply, demand, and external market forces. Reduced quotas often push prices higher, while large harvests tend to exert downward pressure. Exchange rates, particularly the strength of the U.S. dollar and Russian ruble, also play a critical role in determining the competitiveness of pollock in global markets.

Furthermore, the war in Ukraine and subsequent trade sanctions on Russia have disrupted traditional supply chains. With Russia accounting for a significant portion of global pollock production, Western buyers have sought alternative sources or increased reliance on Alaskan pollock, driving up demand—and prices—in those regions.

Processing costs, labor availability, and fuel prices also contribute to the cost structure, influencing margins for processors and traders.

Trade and Geopolitical Considerations

The wild pollock trade is deeply globalized. Russia and the United States are the primary exporters, with China playing a major role in processing and re-exporting pollock products. Chinese plants receive frozen pollock, process it into fillets or surimi, and ship it back to markets in the U.S., EU, and Japan.

However, recent geopolitical tensions and a growing movement toward shortening supply chains have led to calls for more domestic processing capabilities, particularly in North America. Tariffs, sanctions, and concerns about labor practices in overseas processing facilities further complicate international trade dynamics.

Sustainability and Certification

Sustainability remains a cornerstone of the wild pollock market. The Alaska pollock fishery is widely regarded as one of the best-managed fisheries in the world. MSC certification not only adds brand value but also meets the increasing demand for traceable, eco-labeled products.

Retailers and foodservice companies are also tightening their procurement standards, requiring more documentation and verification from suppliers. This shift is pushing the industry toward improved transparency and innovation in monitoring systems, such as electronic logbooks and blockchain-based traceability.

The Road Ahead

Looking forward, the wild pollock market is expected to remain relatively stable but not without challenges. Climate change could alter biomass distributions and affect long-term sustainability. Geopolitical uncertainties and trade disruptions may continue to shape regional market shares. On the positive side, growing awareness of ocean health, sustainability, and nutrition is likely to bolster consumer demand for wild-caught, certified seafood.

As a resilient player in the global seafood economy, wild pollock is poised to adapt to changing tides. Stakeholders across the supply chain—fishermen, processors, distributors, retailers, and consumers will need to collaborate closely to navigate these dynamic conditions and ensure the long-term viability of this important species.

[abbuarwaaproduce]

Frozen Pacific Cod fillet $5.99/lb available! Contact us for more info! Monday to Sunday between 11am to 8:30pm. 7500, 120th Street, Unit 115, Surrey 7782414313 @abbuarwaaproduce https://www.instagram.com/p/CHEoLJPhyho/?igshid=1tsaiqbik9v3g

[exportpacker]

Did you buy a package of Pacific Cod Fillets from Export Packers, but have no idea what to serve with it?

There's nothing better than biting into a fillet of rich, flaky, buttery cod fish – but choosing the right side dish can take your meal to the next level. Export Packers’ retail team highly recommends pairing cod fillets with classic sides like coleslaw, french fries, and hush puppies! Our cod is also fantastic on a sandwich topped off with tartar sauce, coleslaw, and American cheese.

Visit Ocean Jewel's website to browse more delicious recipes for your meal: https://oceanjewelseafood.com/retail/recipes/

CONTACT US Website: https://exportpackers.com/ Phone:    (905) 792-9700 Location: 107 Walker Dr, Brampton, ON L6T 5K5, Canada

[teda055]

Ooo yummy, yummy! Pacific Cod Fillet topped with a Yogurt Feta & Dill Dressing. Rice topped with Mozzarella & Smothered Squash and Onions with fresh dill. Absolutely delicious and only 10 sp's for the whole meal! 😁😁😁 https://www.instagram.com/p/CC1_fqcFKds/?igshid=1lstxy6o82gwn

[topiom]

Fresh fish caught off Britain goes on 10,000-MILE round trip before being sold in UK supermarkets

FISH caught off Britain are being sent on gas-guzzling 10,000-mile treks to China and back before being sold in UK supermarkets.

Cod caught in the North Atlantic is sent to China for processing and then shipped back to Britain.

Workers are paid £2 a day to fillet and re-freeze the fish before it is shipped 5,000 miles back to Britain ten weeks later

Catches are shipped through the Channel, Med, Suez Canal, Arabian Sea, Bay of Bengal and Gulf of Thailand to China.

Workers are paid £2 a day to fillet and re-freeze the fish before it is shipped 5,000 miles back to Britain ten weeks later.

Tesco, Asda and Iceland all sell Atlantic, Pacific and Alaskan fish via Chinese plants.

They say Chinese workers are “expert filleters” and their British counterparts simply do not have the skills or facilities to match.

But eco experts have blasted the practice, which produces thousands of tonnes of harmful CO2 emissions each year.

Bob Ward, of the Centre for Climate Change Emergency and Policy at the London School of Economics, said the environmental damage was “huge”.

He blasted: “They send to China because labour is cheaper – about a pound a day.

“Frankly it’s damaging the environment and also disadvantageous to better paid workers who might be able to do the same job in the UK or in Europe.

“It makes no sense.”

MOST READ IN UK NEWS

CLEAR THE HEIR

Harry & Wills end feud in secret talks - but he's still at war with Charles

SIGNING ORF

Harry tells of 'great sadness it has come to this' in emotional farewell speech

TRIPLE SLAUGHTER

Three men dead in street after triple stabbing in East London

BANK OF DAD

Prince Charles 'to fund Meghan and Harry for a year before Megxit is reviewed'

SICK PICS

Married sicko took 20,000 pics of unconscious women after drugging & raping them

GARDEN OF EVIL

Mum's horror after 2 bodies found in garden 'where flowers wouldn't grow'

China produces a third of the world’s fish supplies.

Britain does not have the processing facilities to cope with demand, experts say.

An Iceland spokesman said European plants “currently cannot match China on either quality or price”.

A Tesco spokesman said: “Our aim is to provide our customers with affordable, healthy and sustainable food, including sustainably sourced fish.

“Some of our fish is caught in areas without the right facilities and skills to fillet and package fish efficiently, so it is sent elsewhere, helping to reduce food waste and ensure we can offer the best quality and value to customers.”

And Sainsbury’s added: “We’re committed to sourcing sustainably and a range of factors determine where a product is processed.”

This content was originally published here.

[allwayshungry]

Baked Fish with Bread Crumbs

Ingredients

1 tablespoon olive oil, plus more for the baking sheet and the fish

2 slices bread (gluten-free, if desired)

1/2 cup whole almonds, preferably raw

4 scallions, finely chopped

1 lemon (preferably organic), zest finely grated and remaining lemon halved crosswise

Kosher salt and freshly ground black pepper, to taste

1 teaspoon Dijon or whole grain mustard

Four (6-ounce) fish fillets, such as Pacific cod, wild salmon, tilapia, arctic char, black cod, or trout

Directions

1. Preheat the oven to 450°F (230°C). Lightly slick a rimmed baking sheet or large roasting pan with olive oil.

2. Tear the bread into roughly 1-inch chunks, toss in a food processor, and grind until fine crumbs form. You should have about 1/2 cup bread crumbs. Transfer to a small bowl. Toss the almonds coarsely in the processor and process until finely ground. Add to the bowl with the bread crumbs. Mix in the scallions, lemon zest (you should have about 4 loosely packed teaspoons), and 1 tablespoon oil. Season to taste with salt and pepper.

3. Place the fish on the baking sheet, arranging it with the slightly curved side of the fillet facing up. Brush the fish with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, then spread the mustard lightly over the fillets.

4. Just before baking, divide the bread crumb mixture among the fillets, pressing the mixture onto the top of each fillet. Bake until the fish is springy to the touch and the bread crumbs begin to brown, about 10 minutes per inch of thickness (obviously this will take less than 10 minutes if your fish fillet is thinner than an inch). Transfer the baked fish to plates and serve right away.

VARIATIONS

Swap walnuts or hazelnuts for the almonds.

Try orange zest in lieu of lemon zest.

Use any fish you fancy, whether sea bass or catfish or halibut or…well, you get the idea.

[timchewkc]

[Travel & Dining]

This slideshow requires JavaScript.

Herald a double celebration at Marina Bay Sands this February, as signature restaurants present a line-up of Lunar New Year and Valentine’s Day dining specials. Host your reunion feasts at Bread Street Kitchen, db Bistro & Oyster Bar, Rise and Yardbird Southern Table & Bar, before Valentine’s Day celebrations continue with exclusive menus at Club55, CUT by Wolfgang Puck, LAVO Singapore, Nostra Cucina, and a party at Adrift by David Myers. Look forward to exclusive treats, such as the Red Velvet Cake Shake at Black Tap, Chinese New Year goodies at SweetSpot, and limited-time cocktails at The Bar at Waku Ghin.

  Adrift by David Myers

(CNY Menu: 4-7 Feb; Valentine’s Day party: 14 Feb)

Adrift presents a delightful six-course Chinese New Year menu featuring Woodfired Flounder with chili, coriander and superior sauce, Yusheng and Binchotan abalone and squid with sansho pepper and ink glaze

From 4 to 7 February, celebrity chef restaurant Adrift by David Myers is presenting a lavish six-course Chinese New Year dinner menu (S$188++ for two pax). Executive chef Wayne Brown will showcase the restaurant’s signature seafood flair with dishes such as Binchotan abalone and squid with sansho pepper and ink glaze and Woodfired Flounder with chilli, coriander and superior sauce. Guests can also celebrate traditions with the auspicious Yusheng, before indulging in the Suckling pig with lardo, mustard seeds and radicchio in gua bao (steamed buns). A la carte Yusheng is also available, priced at S$15++ per pax, with a minimum order of 2 pax.

On 14 February, Adrift will present a luxurious seafood buffet dinner (S$98++), featuring premium ocean catch such as Alaskan King Crab Leg, Hokkaido Sea Urchin and Big Eye Tuna. Starting 10pm till late, party revellers can look forward to another of Adrift’s signature bash, titled Hearts and Wines: Valentine’s Day at Adrift. The restaurant spices the night up with a Traffic Lights bar programme, where party-goers can order coloured handcrafted cocktails to represent their relationship statuses (red cocktails for attached; amber cocktails for ‘complicated’; and green cocktails for singles), and enjoy live DJ sets spinning all night long.

For reservations, please email Adrift.Reservations@MarinaBaySands.com or call +65 6688 5657. For details, visit https://www.marinabaysands.com/restaurants/celebrity-chefs/adrift.html.

Black Tap Singapore

(CNY Shake: 2–10 Feb; Valentine’s Day Shake: 14 Feb)

  Black Tap’s Red Velvet Cake Shake

Fans of American restaurant Black Tap can rejoice as the restaurant will present two limited edition CrazyShakes in celebration of the upcoming festivities. From 2 to 10 February, Black Tap defines abundance with the Chinese New Year Shake (S$22++), featuring an almond cookie shake with a vanilla frosted rim, gold and red sprinkles, an Almond Ice Cream Cookie Sandwich, a Chinese New Year Cupcake, and a generous topping of whipped cream and caramel drizzle.

On Valentine’s Day, add a sprinkle of sweet romance with Black Tap’s one-day only exclusive Red Velvet Cake Shake (S$22++). Delight in a towering glass of red velvet cake batter shake, complete with a vanilla frosted rim, red and white sprinkles, a slice of red velvet cake from the famed Magnolia bakery in New York, and topped with whipped cream and chocolate drizzle.

For enquiries, email BlackTap@MarinaBaySands.com; call +65 6688 9957or visit https://www.marinabaysands.com/restaurants/american/blacktap.html.

Bread Street Kitchen & Bar by Gordon Ramsay

(CNY menu: 4 – 10 Feb; Valentine’s Day menu from 12 – 14 Feb)

Bread Street Kitchen’s CNY dishes (clockwise from top): Crispy fried seabass with mam Wong’s home style soy sauce and kai lan; Lo Hei salad with plum dressing; Mandarin-orange mousse cake with kumquat and raspberry streusel; and Whole roasted Dingley Dell pork rack with slow cooked pork belly on the bone and braised pork knuckle

Celebrate Lunar New Year with a feast at Bread Street Kitchen by Gordon Ramsay, as the restaurant offers a selection of festive a la carte items. Relish a hearty sharing board of Whole roasted Dingley Dell pork rack with slow cooked pork belly on the bone and braised pork knuckle (S$128++; for 2-3 pax). Other highlights include the Spicy fish consommé with prawn dumpling (S$18++), the Mandarin-orange mousse cake with kumquat and raspberry streusel (S$17++), as well as the Nian Gao with desiccated coconut and gula melaka ice cream(S$17++). These exclusive dishes are available for lunch and dinner from 4 to 10 February.

From 12 to 14 February, celebrate Valentine’s Day at Bread Street Kitchen with a four-course set menu (S$155++). Begin the meal with the Irish oyster with chives and soy-ginger dressing, before tasting premium starters such as the King crab and salmon ceviche with crushed avocado, chili, lime and coriander. Celebrity chef Gordon Ramsay’s famed Beef fillet Wellington makes a comeback as one of the highlights, with the Strawberry cheesecake tart with rhubarb glaze drawing a sweet close to the meal. All couples will also enjoy complimentary petit treats (hazelnut pralines and rose marshmallows), alongside a glass of his and her “Kiss” digestive cocktail.

For details, email BreadStreetKitchen.Reservations@MarinaBaySands.com, call +65 6688 5665 or visit https://www.marinabaysands.com/restaurants/celebrity-chefs/bread-street-kitchen.html.

Club55

(Valentine’s Day dinner menu: 14 Feb)

Enjoy Club55’s delicate creations 55 storeys in the sky (from L to R): Foie Gras with berries, walnut and port wine, Pacific Oyster Fritter with Dukkah spice and shiso, Japanese ocean cod & blue lobster with apple-celery, mentaiko aioli and sea urchin emulsion, Hokkaido Scallop Veloute with spinach and Oscietra caviar

This Valentine’s Day, savour an exquisite five-course dining experience (S$140++) at Club55, amidst unparalleled panoramic views of Singapore’s city skyline. Toast to a lovely evening with a welcome cocktail, before relishing dishes such as Foie Gras with berries, walnut and port wine, Japanese ocean cod and blue lobster with apple-celery, mentaiko aioli and sea urchin emulsion, and the Kygo Wagyu beef cheek and sweetbread with savoy cabbage, baby carrot, porcini soil and truffle jus. 

The highlight of the dinner is the delicate Dark chocolate praline mousse with raspberry curd and coulis, passionfruit jelly, almond sable, frozen rose parfait and 66% dark chocolate shard, topped with heart-shaped sprinkles and a whimsical pink strawberry candy floss cloud. All couples will also receive a complimentary rose and a box of pralines as a sweet souvenir.

For reservations, email club55@marinabaysands.com, call +65 6688 8858 or visit https://www.marinabaysands.com/restaurants/modern-asian/club55.html.

CUT by Wolfgang Puck

(Valentine’s Day Dinner: 14 Feb)

This Valentine’s Day, surprise your date to a romantic dinner at one-Michelin starred contemporary steak restaurant CUT by Wolfgang Puck. The restaurant will be serving two exclusive menus (four-course menu for first seating at S$198++; five-course menu for second seating at S$250++), which consist of amuse such as the luscious Kaluga caviar with eggs benedict Vol Au Vent; as well as premium starters like the Austrian oxtail bouillon with chervil, bone marrow dumpling and Perigord black truffles, and Sautéed jumbo lump crab cake with basil aioli, tomato relish and micro cress.

For mains, savour the restaurant’s award-winning steaks — restaurant’s award-winning steaks — guests can have a choice of the award-winning U.S.D.A Prime Illinois corn-fed 21-days aged steaks, or elevate the dining experience with the Hokkaido Snow Sirloin steak with yuzu Kosho butter (with S$100++ supplement). Share a richValrhona chocolate Soufflé with crème fraiche cream and Gianduja ice cream for a sweet ending.

For details, email cutreservations@marinabaysands.com, call +65 6688 8517 or visit https://www.marinabaysands.com/restaurants/cut.html

db Bistro & Oyster Bar by Daniel Boulud

(CNY specials: 4 – 6 Feb; Valentine’s Day specials: 14 Feb)

db Bistro & Oyster Bar offers a French twist to traditional Chinese New Year delights with the Crispy Stuffed Suckling Pig and Golden Mandarin

Celebrate Lunar New Year with a family-style feast at db Bistro & Oyster Bar, as the restaurant offers a series of a la carte limited-time specials from 4 to 6 February (dinner only). Enjoy the yearly crowd-favourite: Crispy stuffed suckling pig (S$44++ for one pax; S$88++ for two pax; S$172++ for four pax; S$288++ for whole pig that serves eight to ten pax) – a hearty combination of fragrant wild mushrooms, chili garlic radish, bok choy and tender juicy meat all encased in a layer of crackling skin, roasted to golden perfection and served with spiced pork jus. Other highlights include the Tasmanian sea trout and hamachi Lo Hei (S$18++ per pax; min. 2 pax), and the Organic “Chicken Rice” with foie gras, black truffle and sauce supreme(S$95++ for 2 pax).

For the month of February, db bistro & Oyster Bar will also be offering the Golden Mandarin (S$20++). Delicately crafted and shaped like the citrus fruit, the refreshing dessert features layers of orange financier, citrus tuile and mandarin marmalade.

One can always trust the French to ignite passion on Valentine’s Day, and db Bistro aims to do just that with a lavish four-course dinner menu (S$140++ per person) featuring highlights such as the starter of Oscietra caviar with cucumber vichyssoise, the Hokkaido scallop “Périgourdine” with black truffle and cauliflower custard, as well as celebrity chef Daniel Boulud’s signature “Quenelle de Brochet” Maine lobster with “Nantua” sauce. Pair the dinner with sommelier’s wine pairing at S$75++ per person.

For details, email dbreservations@marinabaysands.com; call +65 6688 8525 or visit https://www.marinabaysands.com/restaurants/celebrity-chefs/db-bistro-and-oyster-bar.html.

LAVO Singapore

(CNY menu: 28 Jan – 18 Feb; Valentine’s Day dinner menu: 14 Feb)

LAVO Singapore rings in a prosperous Lunar New Year with a magnificent family-style feast (S$1,888++ for 10 pax; S$188++ for each additional pax). Bring in good fortune with the Yu Sheng Salad, featuring premium Hamachi tuna, smoked salmon and citrusy Meyer lemon vinaigrette. Diners can also look forward to LAVO’s creative rendition of the Suckling pig with roasted apples and fingerling potato confit, alongside other indulgent dishes such as Whole Maine lobster capellini with kombu and caviar, as well as 45 days dry-aged Grilled T-bone with garlic herb butter. Savour these meaty dishes with a variety of trimmings, ranging from Grilled asparagus, sautéed wild mushrooms, as well as truffle mash potato, before enjoying a Chef’s selection of Lunar Year sweet creations.

Small groups can also bond over a delightful evening at LAVO with the restaurant’s three-course set menu (S$128++ per pax). Apart from the Yu Sheng Salad, guests can enjoy a choice of main and opt for the fresh Grilled branzino with carrot puree, terragon pesto, apple & walnut pesto; Crispy porchetta with truffle mashed potato, arugula, horseradish and salsa verde; orBrasato Al Barolo wagyu short-rib with cauliflower, carrots and gremolata. Both CNY menus are available for dinners only, from 28 January to 18 February. Please reserve at least 5 days in advance for the family set menu.

On 14 February, experience sky-high dining at its best at LAVO Singapore, as the Italian-American restaurant offers a luxurious five-course Valentine’s Day dinner menu (S$138++ per pax). Start the evening with the Lobster Salad with winter beetroot and horseradish, before relishing dishes such as the Grilled artichoke tortellini with prosciutto, percorino and butter, the Seared sea scallops with charred cabbage, celeraise and mustard, as well as the Trio of Veal for two — a robust dish featuring veal rack and breast meat with sweetbread and Cannelini beans. Draw a close to the romantic evening with a dessert of Almond with vanilla, rose bavarois and raspberry gelee, amidst mesmerising views of Singapore’s stunning skyline.

For details, email lavo.reservations@marinabaysands.com; call +65 6688 8591 or visit https://www.marinabaysands.com/restaurants/lavo.html

Nostra Cucina

(CNY specials: 2 – 9 Feb; Valentine’s Day: 14 Feb)

Fried snapper with Agro Dolce and crispy kale, Buratta with eggplant and minced pork, and Crispy mozzarella with five spice, garlic and chilli

Add an Italian twist to your Lunar New Year festivities with Nostra Cucina’s sumptuous five-course dinner menu (S$88++ per pax; S$188++ per pax with wine pairing). Whet your appetite with the refreshing Italian Riviera Style Raw Seafood Salad, before indulging in the restaurant’s signature cheeses with a choice of Buratta with eggplant and minced pork, or Crispy mozzarella with five spice, garlic and chilli. 

For mains, opt for the Fried snapper with Agro Dolce and crispy kale — fried till the skin is crisp and the meat fork-tender, the fried snapper is doused in a generous coat of tangy Italian sweet and sour sauce and served with crispy kale. Complete the meal with the aromatic Vanilla Bean Panna Cotta with tangerine and almond hazelnut biscotti. This menu is available from 2 to 9 February.

Veal Brisket Rotolo with Mortadella, caramelized onion, Ligurian olives and sauce Gribiche, and Sweetcorn Cappellacci with buttered morels

This Valentine’s Day, impress your better half to an authentic Italian dinner at Nostra Cucina with a premium three-course Valentine’s Day menu (S$250++ per couple). The restaurant will be dishing out soulful Italian dishes such as Veal Brisket Rotolo with Mortadella, caramelized onion, Ligurian olives and sauce Gribiche, as well as the Sweetcorn Cappellacci with buttered morels, freshly made in-house. All couples will also receive a complimentary bottle of rosé sparkling.

Starting January 2019, take home a slice of Nostra Cucina with its monthly pizza takeaway specials. In January, receive a complimentary bottle of peroni beer for every order of a Pastrami pizza. In February, savour the restaurant’s best-selling classic Margherita Pizza at only S$20++ (original prize: S$27++), and in March, enjoy 30 per cent off the Torta Flambee Pizza(S$27++) — featuring generous portions of smokey bacon, sweet onions and sour cream atop a thin chewy crust and slightly charred rims for a crispy bite.  

For details, email NC_Reservations@marinabaysands.com; call +65 6688 8522 or visit https://www.marinabaysands.com/restaurants/italian/nostra-cucina.html

RISE

(CNY specials: 21 Jan – 19 Feb; Valentine’s Day specials: 14 Feb)

Rise presents a splendid Lunar New Year feast (clockwise from bottom left): Auspicious Yusheng, Eight Treasure Rice, Braised Duck with Sea Cucumber, Deep-fried Nian Gao with sweet potato fritter, Almond soup with glutinous rice dumplings, Dried oysters and black moss stew on broccoli, and Salmon sashimi

Ring in the Lunar New Year with an abundant spread of traditional Chinese delicacies at Rise at Marina Bay Sands. Buffet highlights include the Herbal Drunken Prawn live station, and mains such as Dried oysters and black moss stew on broccoli, Eight Treasure Rice and Braised duck with sea cucumber. Guests can also look forward to seasonal desserts, such as the Almond soup with glutinous rice dumplings, Deep-fried Nian Gao with sweet potato fritter, as well as a variety of Chinese New Year cookies.

On 14 February, pamper your Valentine’s date with the best of various international cuisines. Buffet specials include a cold selection featuring prawn cocktail, hamachi, lobster and Alaskan king crab, a Roasted Angus Tomahawk carving station, a Grilled slipper lobster with spicy lemongrass sauce live station, as well as sweets such as Red velvet and citrus lava cake, and Chocolate chip waffle with macerated berries.

For details, email Rise@MarinaBaySands.com; call +65 6688 5525 or visit https://www.marinabaysands.com/restaurants/buffet/rise.html.

  Dates Lunch Dinner Adult Child Adult Child 21 Jan – 3 Feb $68++ $25++ $88++ $38++ 4 Feb

(2 seatings for dinner: 5.30pm; 8.30pm)

$128++ $58++ 5 and 6 Feb $88++ $48++ $98++ $48++ 7 – 13 Feb $68++ $25++ $88++ $38++ 14 Feb

(Valentine’s Day menu)

$108++ $38++ 15 – 19 Feb $88++ $38++

Renku

(CNY High Tea: 21 Jan – 13 Feb; Valentine’s Day High Tea: 14 – 17 Feb)

Afternoon tea specials from Renku

Fans of Renku’s signature Afternoon High Tea can look forward to themed specials this Lunar New Year and Valentine’s Day. From 21 January to 13 February, brew a pot of your favourite tea to pair with the festive French Baguette with Bak Kwa, hoisin sauce, mayo and shredded lettuce. Usher in a sweet auspicious Lunar New Year with desserts such as the Osmanthus flower praline, Sesame praline éclair, and the Pineapple manage mousse.

 From 14 to 17 February, surprise your date to an afternoon high tea with limited-time Valentine’s Day specials. Indulge in a medley of sublime sweet treats, which include the Dark chocolate raspberry molleux, Lychee rose delice, as well as the deluxe Champagne pralines.

For details, email Renku.Lounge@MarinaBaySands.com; call +65 6688 5568 or visit https://www.marinabaysands.com/restaurants/cafe/renku-bar-lounge.html.

Spago Dining Room by Wolfgang Puck

(Valentine’s Day dinner menu on 14 Feb)

Spago’s award-winning Californian cuisine this Valentine’s Day (clockwise from bottom): Risotto with Alaskan king crab, caramelized zucchini and uni butter; Salted Caramel Soufflé with Farmer’s Market Fuji Apple Sorbet; Snake River Farms American Wagyu New York Sirloin steak with roasted fingerling “Patatas Bravas”, celeriac puree, pickled mustard seeds and Bordelaise sauce

Take romance to new heights with a three-course Valentine’s Day set dinner menu (S$195++) at Spago Dining Room, perched 57 stories atop Marina Bay Sands. Start with a creamyRisotto with Alaskan king crab, caramelized zucchini and uni butter (available a la carte at S$42++), before indulging in the succulent Snake River Farms American Wagyu New York Sirloin steak with roasted fingerling “Patatas Bravas”, celeriac puree, pickled mustard seeds and Bordelaise sauce (available a la carte at S$160++). Complete the experience with the light and fluffy Salted Caramel Soufflé with Farmer’s Market Fuji Apple Sorbet (available a la carte at S$24++). Couples can also elevate the experience with a glass of rosé at $40++ or a bottle at $150++.

For details, email SpagoReservations@MarinaBaySands.com, or call +65 6688 9955 or visit https://www.marinabaysands.com/restaurants/celebrity-chefs/spago.html.

SweetSpot

(CNY specials: 13 Jan – 10 Feb)

Treats from SweetSpot

From 13 January to 10 February, satisfy your sweet cravings with a medley of delicate Lunar New Year goodies from SweetSpot at Marina Bay Sands. Celebrate the Year of Pig with the adorable Piggy Bank (S$78) — a bright pink piglet made of rich Valrhona chocolate, sitting atop a treasure chest filled with luscious dark, white and milk chocolate truffles. This festive centerpiece comes with a wooden hammer which can be used to crack open the piglet to unveil more chocolate ingots and coins, symbolizing an abundance of prosperity. Other highlights include the Caramelised Pineapple and red fruit cremuex delice (S$9 for individual slices, S$55 for 500g cake, $68 for 1kg cake), and the Prosperous Fire Cracker (S$78).

For enquiries, please email SweetSpot@MarinaBaySands.com, call +65 6688 8588 or visithttps://www.marinabaysands.com/restaurants/cafe/sweetspot.html

Waku Ghin by Tetsuya Wakuda

(CNY cocktail: 4 – 19 Feb; Valentine’s Day cocktail: 7- 14 Feb)

Cocktail at The Bar at Waku Ghin – Ang Pao

This February, experience the art of Japanese-style cocktail making at The Bar at Waku Ghin, as award-winning head bartender Kazuhiro Chii rolls out two exclusive cocktails for the festivities. From 4 to 19 February, sip on the vibrant scarlet Ang Pao (S$25++) — a gin-based concoction featuring zesty orange juice, sweet-tart Grenadine syrup, and Benedictin Dom for a hint of spice and herbal nuance.

Cocktail at The Bar at Waku Ghin – Beauty & Beast

From 7 to 14 February, the intricate Beauty & Beast (S$25++) steals the limelight, with aromatic citrus notes of Cointreau lacing the gin-based tipple. A perfect tipple for ladies, the cocktail features rose syrup, peach berries and lemon juice for a delightful drink that is light on the palate.

For enquiries, please email wakughinreservation@MarinaBaySands.com, call +6688 8507 or visit https://www.marinabaysands.com/restaurants/celebrity-chefs/waku-ghin.html

Yardbird Southern Table & Bar

(CNY menu: 4 – 10 Feb; Valentine’s Day menu: 14 Feb)

Deep South Ramen at Yardbird

Celebrate a prosperous spring over a five-course Lunar New Year feast (S$225) at classic American restaurant Yardbird Southern Table and Bar. Highlights include the refreshing Southern Yu Sheng, a medley of fresh fruits and berries with Daiko cucumber and benne seed plum dressing, as well as the premium Japanese wagyu and abalone, served with a horseradish peppercorn demi BBQ braised abalone, grilled abalone mushrooms, Thai chimichurri, and a pickled kelp salad. Guests can also look forward to Yardbird’s creative take on the classic Chinese noodle dish – the Deep South Ramen – which features springy noodles doused in dark and smoky chicken broth, served with collard greens, Chow Chow (a type of American pickled relish), pickled okra, and a deviled egg & smoked trout roe. This menu is available from 4 to 10 February for dinner only, and guests can opt for wine pairing with a top up of S$30++.

Japanese wagyu and abalone at Yardbird

Chocolate Lava Cake at Yardbird

Yardbird Singapore will also be offering a sumptuous four-course dinner menu (S$138++) on Valentine’s Day. Celebrate in style with an appetising starter of Oysters & Bubbles – freshly shucked oysters are served with Granny Smith apple, fresh horse radish root and lemon olive oil. Other highlights include the juicy Japanese wagyu with grilled Balsamic portobello, arugula salad, butter roasted cippolini and green peppercorn sauce, and a decadent Chocolate lava cake with raspberry coulis and key lime champagne sorbet.

For details, email Yardbird.Reservations@marinabaysands.com, call +65 6688 9959 or visit https://www.marinabaysands.com/restaurants/yardbird-southern-table-and-bar.html.

  For more information, head over to https://www.marinabaysands.com/restaurants/festive-dining.html and https://www.marinabaysands.com/restaurants/valentines-day.html

Visuals courtesy of Marina Bay Sands Singapore.

.

Chinese New Year and Valentine’s Day 2019 Dinners, Menus, Promotions, Gifts, and Treats at Marina Bay Sands, Singapore Herald a double celebration at Marina Bay Sands this February, as signature restaurants present a line-up of Lunar New Year and Valentine’s Day dining specials.