I think pollack (or pollock) in the UK is different to pollack in the US which is what we call coalfish. They are all the same family.... Kummock may be able to help here?
Just for clarity this is the fish I mean:
www.fishing.co.uk/species_display.php3?id=42
To add to the confusion I know them in Manx Gaelic as Calig and Bloghan respectively!
Anyway, I digress!
Skinless boneless fillets are brined in 80% brine for about an hour. The fillets I used were from fish in the 7 - 10lb region, fillets from smaller fish should be brined less.
Rinse the fillets briefly under cold water, pat dry and put on the Bradley Smoker racks, in this case, stacked overnight in the fridge. I use the non-stick coated racks with smaller mesh size, much better in my view for more delicate items such a fish.
Cold smoke for around 4-5 hours usind the cold smoke method highlighted below:
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
I used 3 pucks oak to 1 puck apple and the temperature never went above about 22C/75F.
When smoking is completed wrap in foil and leave in the fridge for 24 hours.
Serving suggestion:
Wrap fillet in foil after basting with small amount melted butter together with some coarse ground black pepper.Cook for around 20 minutes at about 170-180C. Serve with new potatoes and choice of vegetable.
This would work just as well with other whitefish, I also smoked some cod at the same time but the general concensus of the people that tried it was the pollack was better!!
Manxman.