I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was always very happy with the result.
For some reason however, I don't think I have ever come across a similar recipe for pollock and I have been wondering if there is a reason for that. Is the salt crust baking technique appropriate for some fish in particular and which ones? Is there a reason not to try it with pollock?