On 22/06/2010 16:26, Joe wrote:
GO!
snipped loads of angst
OH, NO!

Atlantic pollock is largely considered to be a whitefish, although it is
a fairly strongly flavored one. Although traditionally a popular source
of food in some countries like Norway, in the United Kingdom it has
previously been largely consumed as a cheaper and versatile alternative
to cod and haddock in the West Country, elsewhere being known mostly for
its traditional use as "Pollack for puss / coley for the cat." However,
in recent years pollock has become more popular due to over-fishing of
cod and haddock. It can now be found in most supermarkets as fresh
fillets or prepared freezer items. For example, when minced, it is the
primary component of fish fingers and Popcorn Fish.

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.