Fisherman joined sea fishing to learn a different way of fishing, came home with a box of assorted fish, Pollock, Ling, Whiting, Scad and Mackerel.
pollock, ling, whiting, scad, mackerel 
pollock, ling, mackerel 
hot smoked sea fish
They are all cleaned, portioned, salted, some to be cooked fresh and most hot smoked to keep in the freezer.
Among the fish, mackerel is my favorite, Pollock is a white fish a bite like a small cod, with smaller flakes of flesh and mild taste, Ling is similar, both on the dry side. Scad or Horse Mackerel is not bad for white fish, with firmer moist flesh, and whiting similar but not as good.
After hot smoked (at 100˚C) with beech wood for 3 hours, mackerel is still the best in my opinion, can be refreshed from the freezer by steaming. The other fish are dry and need to be served with a lot of sauce, like scallion ginger confit garlic sauce, or mustard yogurt honey sauce.
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