Pollock Fillet IVP Packing

Because of its slightly gray color pollock is often prepared, as in Norway, as fried fish balls or if juvenile sized maybe 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.