Cod Fillets 5-8 oz IQF Skls/Bnls Grade “A” Equiv (1/10 lb) 400017
Alaskan Cod is in the same family as Atlantic Cod, although the Pacific Cod catch far surpasses the Atlantic Cod catch. Its snowy white flesh has a distinctive, large flake and delicate flavor that makes it a natural pairing with herbs and light sauces.
Fish n chips, seafood casseroles, soups and chowders.
Preparation and Cooking
Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: at 350° to 400° F. Broil: 4" from broiler heat. Pan Fry: medium high.
* Cooking times and temperatures may vary substantially. Cook to an internal temperature of 145 °F
SAUTE: Dip Alaskan 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 Alaskan 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.
Remove the product from all packaging and place on tray or plate. Loosely cover and thaw under refrigeration.
Keep thawed product refrigerated. For Best quality use within 2 to 3 days.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.