Fishing for pollock is mostly done in the Bering Sea. One of the oldest methods in the world for preserving fish is to cure a white fish called salted pollock using salt. It has to be desalted and rehydrated before cooking. The delicate, white, flaky flesh and mild flavor of pollock are well-known. Performs well with a range of cooking techniques and preparations. Excellent with fish tacos, fish sandwiches, or a sauce made with butter and lemon.