Pollock is a white fish that is similar in consistency to cod or mackerel. If you have some pollack fillets and you aren't sure what to do with them, use a smoking process for a nice flavour. Smoking fish requires a smoker, which you can purchase at most kitchen supply or appliance stores.
Cut the fish into fillets, leaving the bones and skin on the fish. If you aren't comfortable filleting fish, ask your butcher to do it for you.
Soak the fillets in a brine made of 2 cups water, 1 tbsp salt, 1 tbsp pepper and the juice of one lemon. Use your own brine recipe if you prefer different flavours.
Remove the fillets from the brine and let them dry on a paper towel for at least one hour, until the fillets are very dry.
Place 1 tbsp sawdust over each burner of your smoker. Place the drip tray over each burner, then place the grill rack on top. Lay each fillet on the rack.
Light each burner with a match and place the lid over the burner. Let the fish smoke for about 30 minutes, then remove and serve.
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