Hello,
The secret to pollack is skinning it, lovely to work with after that, and lovely to eat no doubt.
Skinning white fish isn't as tricky as it might sound, use a sharp knife to separate the skin from the meat at the tail end of a fillet, then peel away. Works for me anyway.
Caught as small coalie once (1 lb), brought him home unwisely! Boney and not nice taste was my experience.
As for parasites, can't remember ever seeing one in a gunner (wrasse) or a pollack (west coast caught).
Blackie
Cooking receipes for pollock & Glashon ( Coalfish)
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