Fisherman brought back 2 good size pollocks, one is eaten whole, the other skinned and filleted. They are salted for 2 days before cooking. Turn out to be a good way as the meat becomes more firm, much better texture then cooked fresh.
Baked pollock
Brush oil and bake at 200˚C for 20 minutes.
Stir-fry pollock
Cut into pieces and seared in wok with scallion
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