Leading Commercial Seafood Varieties

Origin and Harvesting Methods

The wild fishery targeting Alaska Pollock, alternatively known as Walleye Pollock, represents the highest-volume seafood harvest in the United States and ranks among the world's most significant fisheries. This species differs distinctly from Atlantic Pollock and dominates Pollock offerings in American markets. All Alaska Pollock originates from wild populations in northern Pacific waters. Harvesting operations employ mid-water trawl vessels that capture fish throughout the water column rather than along the bottom. Some vessels function as integrated catcher-processors, conducting both capture and processing operations at sea, while others deliver their catch to mother ships or shore facilities.

Notable Facts

Alaska Pollock has maintained its position among the five most frequently consumed seafood products in America. Since 2008, commercial landings have consistently exceeded 2 billion pounds annually, primarily from Alaskan waters. These fish form schools in mid-depth waters and can survive up to fifteen years. The entire supply comes from wild ocean populations, as no commercial aquaculture operations exist for this species.

Available Forms

Alaska Pollock features mild flavor and delicate, flaky texture, making it highly versatile. Market forms include fresh and frozen fillets, breaded products, and surimi-based items. Surimi is a stabilized frozen intermediate product used to create traditional Japanese preparations and imitation crab, shrimp, and scallop products widely available in American markets. Processing involves mincing and washing fillets, then adding stabilizing ingredients for extended frozen storage. Frozen blocks of fillets or mince supply the production of fish sticks, portions, and various restaurant preparations. Fresh and frozen fillets are increasingly available in retail markets.

Nutritional Profile

Alaska pollock delivers excellent omega-3 fatty acids with high protein content and minimal carbohydrates and fat. Processed products vary nutritionally based on added ingredients and preparation methods. Breaded items contain additional carbohydrates and calories, potentially increasing saturated fat when fried. Surimi products may show reduced protein and fat with elevated carbohydrates. All derivatives contain omega-3 fatty acids, though levels may vary. Specific nutritional information appears on product labels.

Stewardship and Regulation

Federal authorities, specifically the National Marine Fisheries Service and Northern Pacific Fishery Management Council, maintain comprehensive oversight of the Alaskan Pollock fishery. Annual catch limits and fishing seasons are established, along with restrictions on bycatch of unintended species. Many harvesters organize into cooperatives to optimize resource utilization and minimize bycatch. The Marine Stewardship Council has certified eastern Bering Sea and Aleutian Island Pollock stocks as sustainable since 2005. According to NOAA FishWatch, no overfishing is occurring.

Information Sources

National Marine Fisheries Service, 2017. NOAA Fish Watch. USDA National Nutrient Database for Standard Reference.

Origin and Trade

The canned tuna industry has operated for over a century, beginning in the early 1900s as a sardine alternative and quickly becoming one of America's most popular seafood products. Approximately 300 million pounds of canned tuna enter the United States annually from international suppliers, primarily Thailand, Philippines, Ecuador, Vietnam, and Indonesia.

Principal Commercial Species

Albacore Tuna: Marketed as white tuna meat in cans. Most canned albacore comes from Pacific open waters. These fish can reach 80 pounds and live up to 12 years. United States catches occur primarily off the Pacific Coast but also in Atlantic waters, sold fresh-packed or as loins.

Skipjack Tuna: Primarily sold as light tuna. Nearly all global Pacific skipjack harvest originates from the Western and Central Pacific. Most fresh and frozen skipjack in American markets is imported from Mexico, South Korea, and Ecuador. These fish grow to nearly four feet and exceed 70 pounds.

Yellowfin Tuna: Often marketed as frozen steaks or fresh loins. Small amounts appear in light tuna canned products mixed with skipjack. Pacific Yellowfin can reach 400 pounds with a relatively brief lifespan of six to seven years.

Bigeye Tuna: Similar appearance to Yellowfin but with notably larger eyes and black-edged finlets. Can grow to 6.5 feet and live up to eight years. Frequently served in sashimi or sushi dishes, or as fresh or frozen steaks.

Bluefin Tuna: Pacific Bluefin represents the highest-valued Atlantic tuna species, with individual fish reaching three million dollars at auction. Western Atlantic Bluefin can live twenty years and produce ten million eggs annually. Almost exclusively used in sashimi or sushi preparations.

Market Offerings

Canned tuna sold in supermarkets and food service consists of either albacore or skipjack-yellowfin mixtures. Light tuna, predominantly skipjack with small yellowfin amounts, represents the less expensive and larger market segment. Only albacore may be labeled as white meat tuna in the United States. Fresh or frozen tuna loins or steaks in retail and restaurants typically come from yellowfin, bigeye, or albacore. Premium sushi-grade bigeye and bluefin are specialty items for sashimi and sushi.

Nutritional Content

Canned tuna provides essential nutrients including omega-3 fatty acids, high-quality protein, selenium, and Vitamin D. Most species contain approximately 2 grams of fat per 113-gram portion with less than 45 milligrams each of cholesterol and sodium. Tuna supplies important dietary long-chain omega-3 fatty acids supporting heart health, brain function, and normal development. Albacore and bluefin contain the highest omega-3 levels, followed by skipjack and yellowfin. The canning process creates a convenient, nutritious product with extended shelf life. Nutritional composition varies based on packing liquid (oil or water) and added ingredients. Labels enable product comparison.

Oversight and Sustainability

As highly migratory fish traveling thousands of miles during their lifetime, tuna require international management cooperation. The United States participates in the Inter-American Tropical Tuna Commission and Western and Central Pacific Fisheries Commission, organizations dedicated to conserving and managing Pacific tuna fisheries. Pacific albacore caught along the U.S. Pacific coast recently received Marine Stewardship Council sustainability certification. In the Atlantic, the United States belongs to the International Commission for the Conservation of Atlantic Tunas. Domestic fisheries fall under NOAA Fisheries Service Highly Migratory Species Management Division.

Information Sources

National Marine Fisheries Service, 2018. NOAA FishWatch.

Origin and Production

Farm-raised domestic catfish has maintained top-ten status among most consumed seafood products for nearly two decades. Annual consumption averages around one pound per person. In the United States, the term catfish specifically refers to channel catfish, a popular farm-raised variety native to Southeastern states. These catfish are cultivated on farms in Alabama, Arkansas, Louisiana, and Mississippi. Domestic farm-raised catfish differ from wild species and from various imported catfish species.

Catfish leads aquaculture production in the United States. Annual harvest exceeds twice the combined aquaculture output of all other fish and shellfish species. Over the past decade, production has ranged from 500 to 650 million pounds annually. Farmers grow catfish in controlled ponds using specially formulated grain-based feeds. Growing catfish to harvestable size requires approximately eighteen months of constant monitoring for water quality, growth rates, and health. Staggered production schedules ensure year-round availability of fresh and frozen products.

Market Forms and Selection Guidance

Farm-raised catfish is available in various forms. Whole eviscerated and headed fish, with or without skin, appear in most markets. Fillets are cut skinless and boneless, free of the small pinbones found in many other fish. Smaller portions including nuggets, strips, or chunks are cut from whole fish or fillets. All forms are available fresh, refrigerated, frozen raw, or with breading, flavorings, or other ingredients.

Domestically grown catfish should be identified as a farm-raised United States product or specify the state of origin. Imported catfish must show country of origin and the accepted market name for the species. For example, Vietnamese catfish should be called Basa, Swai, or Tra to distinguish it from United States farm-raised catfish.

Edible catfish meat, whether raw or cooked, should be free from objectionable aromas or off-flavors. Raw odor is best described as neutral or mild. Aromatic descriptions in cooked form include nutty, buttery, chicken-like, and grain-like. Off-odors or flavors in some catfish have been linked to growing water conditions, particularly algae. Domestic catfish undergo USDA inspection, and quality control procedures with sensory monitoring ensure high quality products with uniform mild and neutral characteristics prior to harvest and distribution.

Nutritional Information

Catfish is a moderately fatty fish providing excellent protein. Nutritional content may vary based on ingredients and cooking methods used to prepare catfish fillets.

Sustainability and Oversight

Farmed domestic catfish production exceeds demand, allowing sustainable expansion. Production concerns involve feed availability and costs, but significant research explores options for continued sustainable catfish aquaculture in the United States.

Information Sources

National Marine Fisheries Service, 2018. USDA National Nutrient Database for Standard Reference.

Species and Origins

The term salmon refers to various anadromous fish species born in freshwater rivers and streams, migrating to oceans to mature, then returning to natal waters to spawn and die. Six salmon types are consumed in the United States: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye. Five species (Chinook, Chum, Coho, Pink, and Sockeye) are harvested from wild Pacific fisheries, while Atlantic salmon is primarily farm-raised.

Salmon has ranked as the third most frequently consumed seafood in the United States for most of the past decade. Average consumption consistently reaches around two pounds per person annually, exceeded only by shrimp and canned tuna. Two-thirds of consumed salmon is farmed and imported primarily from Norway, Chile, and Canada. United States commercial salmon landings reached 1 billion pounds valued at $687.8 million, an increase of 447.2 million pounds and nearly $267.5 million compared with 2016. Alaska accounted for nearly 98 percent of total landings.

Species-Specific Information

Atlantic Salmon: The majority currently consumed in the United States is farm-raised from Canada, Chile, and Norway. Primarily sold as fresh or frozen dressed fish, fillets, or steaks. Commercial fishing for wild Atlantic salmon is prohibited in the United States due to extremely low wild population levels.

Pink Salmon: Almost all harvested in the United States comes from Alaskan fisheries with lesser amounts from Washington and Oregon. Often sold as a canned product.

Sockeye Salmon: Caught by United States fishermen mainly in Alaskan waters. Sold fresh, frozen, and canned.

Chum Salmon: Primarily harvested by United States fishermen in Alaska. Wild populations are supported by hatchery-raised fish releases. Sold fresh, frozen, and canned.

Coho Salmon: Most caught in Alaskan waters, with imports from Canada and Chile. Usually sold fresh or frozen.

Chinook (King) Salmon: Commercially harvested in Alaska, Washington, Oregon, and small amounts off California. Most sold fresh or frozen.

Product Forms

All salmon types are available fresh, frozen, or canned. Most consumed salmon in the United States is fresh or frozen, predominantly as fillets or steaks in retail stores and restaurants. About one-fourth or less of domestic wild salmon catch is canned, primarily pink, chum, or sockeye. Some canned salmon is imported. Smoked salmon is produced domestically and imported. Cold-smoked salmon, marketed as lox or nova lox, is lightly salted, smoked, and partially cooked, sold as an appetizer or recipe ingredient. Hot-smoked salmon is lightly salted and fully cooked. Most smoked products use Atlantic, King, or Coho salmon.

Nutritional Information

All salmon types provide excellent high-quality protein and heart-healthy omega-3 fatty acids. Fat and omega-3 content varies by species. Total fat ranges from approximately 4 to 11 grams per 3-ounce cooked serving. Omega-3 fatty acid content ranges from 700 to 1,800 milligrams per 3-ounce cooked serving. Salmon is also a good source of various vitamins and minerals. Canned salmon containing bones provides calcium.

Management and Sustainability

Although Atlantic salmon are included in the Atlantic Salmon Fishery Management Plan, they are currently managed under a federal Recovery Plan in close cooperation with Maine, due to their endangered listing in 2000. United States regulations prohibit commercial and recreational harvest of sea-run Atlantic salmon in state and federal waters. Atlantic salmon aquaculture in the United States must comply with environmental and health standards, and producers and buyers work to improve worldwide aquaculture best practices.

Alaska salmon fishery management in federal waters is deferred to the State of Alaska, which also manages commercial, recreational, and subsistence fisheries in state waters. Salmon populations in Alaskan waters, where most United States commercial harvest occurs, are generally considered healthy with no overfishing. Federal waters off Washington, Oregon, and California are managed by the Pacific Fishery Management Council under a different plan, with each state managing fisheries in respective state waters. Local populations of some salmon species native to certain river systems in California, Oregon, and Washington are considered threatened and actively managed to preserve habitat and encourage population rebuilding.

Information Sources

National Marine Fisheries Service, 2018. NOAA FishWatch. USDA National Nutrient Database for Standard Reference.

Overview

Shrimp is the most popular seafood consumed in the United States, representing over 25 percent of the nation's annual per capita seafood consumption. This calculation indicates average consumption of four pounds per person yearly.

Varieties and Sources

Numerous shrimp species may be collectively sold under the single term shrimp. Occasionally sold as prawns, this term refers to larger varieties common in certain international markets. The Spanish term camarones means shrimp or prawns.

Various types and sources of shrimp are available in United States markets. Cold water shrimp are smaller varieties harvested in northwestern and northeastern ocean waters of the United States and Canada, known as Pandalid shrimp. Popular species include pink-colored Pandalus borealis commonly used in salads, soups, or chowders. Coldwater shrimp are only available previously cooked and peeled.

Warm water shrimp are harvested and farmed in tropical and subtropical regions worldwide. These include Penaeus and Litopenaeus species more commonly sold by basic shell colors (white, brown, and pink shrimp). Additional names include tiger, banana, and hopper shrimp. Buyer preferences typically focus on taste, texture, size, and cost, which vary among species.

Wild shrimp refers to cold water or warm water varieties harvested from coastal ocean waters using traditional vessels. They are often preferred for traditional flavors and recipes. Wild shrimp harvesting is regulated by management programs setting annual production limits. Less than 10 percent of shrimp eaten in the United States comes from wild harvests.

Farmed shrimp refers to warm water varieties grown in open and closed pond systems supplemented with formulated feeds. Shrimp diets and pond waters can be controlled to influence production rates and sensory attributes. Over 90 percent of shrimp eaten in the United States comes from farmed sources grown in other countries worldwide.

Product Forms and Selection Guidance

Shrimp can be purchased fresh (refrigerated, never frozen) or frozen, available as individual shrimp or in various sized frozen blocks. Frozen products are most common and available year-round. Shrimp are usually sold by weight. Product yield should be considered during purchase because price per pound is directly affected by edible product amount. For example, headless, peeled, and deveined shrimp represent completely edible form but constitute only 45 to 50 percent of original whole head-on shrimp weight, so average price per pound will be higher than less processed forms.

Shrimp are sold by sizes based on number of individual shrimp per pound. For example, 25-30 count means 25 to 30 shrimp per pound. Typical counts for larger shrimp include: Under 10, 10-15, 16-20, etc. Smallest coldwater shrimp may range from 100 to 500 per pound. No mandated or regulated size categories exist for terms like jumbo, extra large, large, medium, and small shrimp. These are common market terms that should be explained by count or number per pound. Also important: cooked shrimp can be described by count before or after cooking. Generally, larger sized shrimp of the same species cost more per pound than smaller sizes.

Shrimp color varies by species and can be influenced by age, harvest season, farm site, and diets. Raw shrimp meat color ranges from white to shades of gray and light bluish tints covered by surface patterns of red, pink, or dark gray. Some species like tiger shrimp have shells with natural black stripes. All shrimp types turn pink or reddish when cooked.

After harvesting, black discoloration can appear on shrimp shell edges. This results from a natural color reaction called melanosis occurring after air exposure, but does not necessarily indicate poor quality. Sulfites may be used on certain species to prevent this black discoloration. Current regulations require product labels clearly stating if shrimp have been treated with sulfites. Sulfite levels needed to properly control shrimp melanosis have not been associated with allergic-type reactions in consumers, but some consumers may be hypersensitive to sulfites and should read labels carefully to avoid allergic reactions. Some individuals may be allergic to shrimp (a food allergy unrelated to sulfites) and should avoid eating shrimp and recipes containing shrimp.

Shrimp product types include raw, cooked, breaded, canned, smoked, pickled, and specialty entrees or meals that can be cooked directly in a skillet or microwave. Commercially breaded shrimp must contain 50 percent shrimp, and lightly breaded products contain 65 percent shrimp. Restaurant recipes may vary in size designations, percent breading, and other added ingredients.

Nutritional Information

Shrimp is low in fat and high in protein and a moderate source of omega-3 fatty acids. Crustaceans including shrimp have more sodium and cholesterol than other seafood products. Important to refer to nutrition labels to compare different products and consider preparation methods used. Nutrient content of other products will be influenced by ingredients such as breading and cooking method.

Management and Sustainability

World shrimp supply currently exceeds demand. Farmed shrimp production continues expanding, and farming techniques have continually improved as best practices are implemented and certification programs become available to provide assurance that responsible production methods are used. Information about status of most important shrimp species caught wild in United States waters is available from NOAA Fish Watch Website, indicating that wild populations are stable and healthy, harvested at sustainable levels, and measures to protect marine mammals have been successfully implemented.

Information Sources

National Marine Fisheries Service, 2014. NOAA Fish Watch Website. USDA National Nutrient Database for Standard Reference.