Pollock (명태) can be processed in various ways, and the method of processing determines its name in Korean.
Hwangtae (황태) is a type of pollock that is hung to dry in a mountainous cold area, where cold wind blows. During the drying process, the pollock freezes and thaws repeatedly over a couple of months. This process of freezing and thawing over an extended time gives the pollock a yellow color.
Before using Hwangtae, you need to prepare it. First, rinse the pollock in cold water gently. Then soak the pollock for 10 minutes max. If you over-soak it, the flavor will be affected. Next cut off any fins on the back of the fish and the tail fins. Then cut out any small bones that are left in the pollock. If you keep the bones, they can feel sharp as you eat the pollock. The bones are usually located along the center spine area and in the meat next to the edges of the pollock. Use your fingers to feel along the flesh of the pollock to find any small bones.
Next, you can remove the head of the pollock. If you see the photo below, you can see the neck section of the pollock looks like a “W”. You can cut the pollock head off following the natural curve of the pollock neck section so that you do not miss out on the meat in the head section. So do not cut straight across; instead, make sure to include that “tip of the middle section of the W” when cutting. Now, depending on how you plan to use your processed pollock, you can leave it in large sections or cut it into smaller pieces. When using the pollock for soup, cut it into bite-sized pieces as needed. When using the pollock for grilling, cut it into two large pieces/filets by cutting the pollock in half along the spine. Once it is finished grilling, you can cut it into smaller strips to eat. You can save the removed pollock head and use it for broth.
Hwangtae can be used for soup or grilled with a sauce.
Hwangtae can also be sold processed and shredded into strips; these strips may have more of the bones already removed. Hwangtae-chae (황태채) can be used to make soup, stir-fried and seasoned as a side dish, or grilled plain as a snack. You soak it for 10 minutes before using.
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