Cod Fillets 5-8oz Skinless, Boneless, Grade “A” Equiv 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.