Old pollack is supposed to be reddish brown, because it is not bled before preservation and the blood leaches out into the soaking water.
Cut the fish into serving pieces and soak 4-5 hours in cold water, changing several times. Place the fish in a pot with cold water to cover and bring to a boil. Drain, then cover with cold water and bring to a boil again. Simmer 10 minutes. Serve with creamed carrots, rutabagas or dried peas, fried bacon, boiled potatoes and flatbread.