did some research on smoked pollack.....not much info out there, but heres what i did with it. had six nice fillets given to me, i removed the skin, cut the fillets into 2cm strips and dry brined them for about four hrs in a mix of 3 parts brown sugar and one part coarse salt. let the pieces form the petticule ( sp), and smoked em for 7 hrs at 150 with alder pucks. i had full intentions of giving all the fish away to who ever would eat it......but wow!....wish i would have taken pics before it was gone. the stuff is as good as it gets as far as texture and taste goes!! beats the crap out of farmed atlantic salmon.