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Cod Loin Portions 4 oz IQF, Skinless, Boneless (1/10 lb) 493007

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Nutrition Facts
Serving Size 1.0 PIECE, (113 g) 4 oz
Amount Per Serving
Calories 90 Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
  Saturated Fat 0g 0%
  Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 65mg 3%
Total Carbohydrate 0g 0%
  Dietary Fiber 0g 0%
  Sugar 0g  
Protein 20g
Vitamin A 0% • Vitamin C 2%
Calcium 2% • Iron 2%
Omega 3 mg
Manufacturer Trident Seafoods - Frozen
Mfg Product Number 493007
Shipping Container UPC 00028029930078
Unit UPC NA
Brand Name Trident®
Servings Per Case 40
Serving Size 1 piece (4 oz)
Kosher No

General Information

Premium Portions define portion-controlled seafood. Each fillet has been processed by hand to remove the skin and bones, then trimmed to perfection. Available in one ounce sizing increments, Premium Portions offer consistent sizing and thickness for maximum plate coverage.

Market Segment

Assisted Living, Buffet, Business & Industry, Casinos, Casual Dining, Catering, Club Stores, Corrections, Country Clubs, Cruise Lines, Extended Care, Family Style Dining, Fast Food, Fine Dining, Health Care, Hotel/Motel, Military, Nursing Home, Pizza, Pasta, Processing, Quick Service Restaurants, Retail -Seafood Counter, Retail Grocery, Retirement Communities, Universities & Colleges

Ingredients

Alaska Cod.
Contains: Fish (Cod).

Thawing Instructions

Keep frozen at 0 degrees F or below until ready to use.
Thaw before cooking. Do not cook from frozen.
To thaw, remove all packaging and refrigerate below 38 degrees F for 8-10 hours.

Preparation and Cooking Instructions

For the following cooking methods, allow 10 minutes of cooking time per inch of thickness, measuring fish at thickest part, or until cod flakes easily when tested with a fork.

BAKE: Season Alaska Cod with salt, pepper and herbs or dip in seasoned bread crumbs. Place in buttered baking dish and bake at 400 degrees F.

SAUTE: Dip Alaska Cod in seasoned flour. Saute in oil, butter or margarine over medium heat, until lightly browned on both sides.

POACH: Fill large skillet with 2-3 inches of water. Season with salt, onion, lemon, bay leaf and peppercorns. Bring to boil. Add Alaska cod and cover tightly with a lid. Reduce heat and simmer until done.

SIMMER: For stews and chowders, add serving-size pieces of Alaska Cod during final 10 minutes of cooking. Simmer covered, 10 minutes, until done, taking care not to over-stir.

DEEP FRY: Dip serving-size Cod pieces into batter and/or seasoned crumbs. Deep fry at 350 degrees F until outside is golden brown and Cod flakes easily with a fork.

Serving Suggestion

+Alaska Cod Chowder with Black Beans and Corn
+Baja Alaska Cod Tacos
+Sauteed Alaska Cod with Carmelized Onions
+Grilled Alaska Cod with Brie-Tomato Pasta
+Parmesan Baked Alaska Cod
+Lemon Garlic Alaska Cod
+Honey Mustard Alaskan Cod
+Sour Cream & Herb Alaska Cod
+Alaska Cod au Gratin
+Cantonese Style Alaska Cod
+Pepper Crusted Alaska Cod
+Fish 'n Chips
+Fish Tacos

Benefits

Highest Quality Guaranteed
Fresh Frozen
Boneless and Skinless
Delicate Mild Flavor
Multiple Menu Applications
Portion control
Low fat, high protein

Yield Portion

40 pieces

Location / Availability

Available year-round.

Other Information

Alaska Cod is known for its moist, firm, flaky texture, white color and mild delicate flavor. It is ideal for a wide range of menus from fast food to white tablecloth. Since Cod is naturally low in fat and calories and high in protein, it's the perfect choice for today's health-conscious consumer.

Package Information

Package Description 10# Steak & Fillets
Type Vacuum-Packed
Pallet Quantity 84
Pallet Tiers 12
Pallet Height 7
Minimum Recommended Storage Temperature 0° F
Shelf Life 24 MONTHS FROZEN
Master
Master Description 1 BOX
Unit Size 10 LB
Pack 1/10
Gross Weight 11.20 LB
Net Weight 10.00 LB
Height 6.25 IN
Width 9.93 IN
Length 15.00 IN
Volume 0.540 FT

Species Information

Species Name Cod - Pacific
Type Finfish-North Pacific
Image
Species Info Cod meat is white, tender-firm, lean and flaky, with a mild taste.
Harvest Period Cod is harvested from the middle of January to roughly the middle of April.

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