Redi Grilled™ Wild Alaska Pollock Portions 4oz Fully Cooked 420209
Please contact sales@tridentseafoods.com with questions.
Serving Suggestion
Serve with your favorite side dish. Serve over caesar salad. Sandwich wrap or pita, seafood casseroles.
Preparation and Cooking
COOKING INSTRUCTIONS:
This product is fully cooked and ready to eat.
HEATING INSTRUCTIONS:
Microwave from Thawed: Place thawed product on a microwave safe plate, cook at 50% power for 1 ½ minutes to reach 140 °F.
Oven from Thawed: Preheat oven to 350 °F. Place thawed product on a pan and add liquid to cover the bottom of the pan, cover the pan with a lid or foil and cook for 10 minutes to reach 140 °F.
Microwave from Frozen: Puncture vacuum package and place on a microwave safe plate, cook at 50% power to reach 140 °F.
Boiling Water from Frozen: Place one frozen unopened vacuum package of Pollock in boiling water for 10 to 12 minutes. Carefully remove packaging and serve.
Food Safety
This product is fully cooked and ready to eat. Do not thaw in the sealed vacuum packaging.
Thawing Instructions: Remove fully cooked Pollock portions from the plastic pouch and place the product in a shallow tray, cover and store in the refrigerator overnight After thawing the redi cooked Pollock portions are ready to serve. Keep refridgerated and use within 3 to 5 days.
Ingredients & Nutrition Information
Nutrition Facts
Serving Size 1.0 Piece (113 g / 4.0 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 80 | ||
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 65mg | 22% | |
| Sodium 270mg | 12% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 0g | ||
| Includes 0g of Added Sugars | 0% | |
| Protein 19g | 38% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
|---|---|---|
| Potassium 0mg | 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.
