Wild Alaska Pollock Fillets 4-6oz Skinless, Boneless 449768
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Preparation and Cooking
For the following cooking methods, allow 10 minutes of cooking time per inch of thickness, measuring fish at thickest part, or until pollock flakes easily when tested with a fork. Oven temperatures vary. *Cook to an internal temperature of 145°F.
BAKE: Season Alaskan Pollock with salt, pepper and herbs or dip in seasoned bread crumbs. Place in buttered baking dish and bake at 400°F.
SAUTE: Dip Alaskan Pollock 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 Pollock and cover tightly with a lid. Reduce heat and simmer until done.
SIMMER: For stews and chowders, add serving-size pieces of Alaskan Pollock during final 10 minutes of cooking. Simmer, covered, 10 minutes, until done, taking care not to over-stir.
Fish is best when the flesh has just turned opaque and is still moist throughout.
We strive to produce a fully “boneless” product. As with all fish, however, occasional bones might still be present.
Keep frozen at 0° F or below until ready to use
Thaw before cooking. Do not cook from frozen
To thaw, open package, refrigerate 8-10 hours
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%|
|Total Sugars 0g|
|Includes 0g of Added Sugars||0%|
|Vitamin D 0mcg||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.