Lay the fish fillets flesh-side up on a tray, then sprinkle the unskinned Pollock with salt as though you were seasoning generously. Leave for at least an hour but not more than 3 hours.

The Whatacatch Sandwich features a perfectly crispy, wild-caught Alaskan pollock fillet coated in seasoned panko breadcrumbs, topped with fresh lettuce, juicy tomato and tangy tartar sauce, all ...