Jinburyeong Yellow Pollock is made with the fresh Walleye Pollock of East Sea and refined with the snow and coldness of winter Jinburyeong for superior taste and nutrition.  Yellow Pollock is made by Walleye Pollock with cleaned inner part in severe coldness of lower than -10¡æ and strong wind.  They are thawed during day and froze at night.  This repetition is persisted from December to April of the following year for 4~5 months for slow drying.  This results in yellow meat and softly swollen Yellow Pollock with sweet taste.

Yellow Pollock contains 56% protein content, making it a nutritional food (fat content 2%).  With its abundant methionine and amino acid contents neutralizing the pollutants' toxin of modern people and protecting the fatigued alcoholic liver, it is known as a healthy food that relieves different kinds of cancer and hard-to-cure diseases caused by polluted food.  Soft texture and sweet and fresh taste are enough to make it popular.  Moreover, with the high protein content and almost-none cholesterol along with the substances assisting the liver, it is widely known as a healthy food that vitalizes the metabolism and clears the head.