You'll love them...
-With tartar sauce or malt vinegar
-Served with fries-regular or sweet potato
-Alongside your favorite coleslaw recipe
-In a taco with corn and black bean salsa
-With Lemon Crema dipping sauce
(Makes 1/2 cup)
1/2 cup plain Greek yogurt
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon mayonnaise
1 teaspoon lemon zest, finely grated
Pinch Aleppo pepper or cayenne
Salt and freshly ground pepper to taste
DIRECTIONS: Combine all ingredients in a small bowl. Serve.
-With warm Honey Chipotle Dipping Sauce
(Makes 3/4 cup)
1/2 cup honey
1 plum tomato, chopped
2 1/2 tablespoons lime juice
2 cans chipotle chilies in adobo sauce, plus 1 teaspoon adobo sauce
1 tablespoon cider vinegar
1 garlic clove, minced
3 tablespoons cilantro, chopped
DIRECTIONS: Combine all ingredients except the cilantro in a small saucepan over medium-high heat. Bring to a simmer and cook 10 minutes or until reduced by a third. Transfer mix to a blender or small food processor and puree. Stir in the cilantro and serve.
Preparation and Cooking
*KEEP FROZEN UNTIL READY TO COOK. Thawing Is Not Recommended – Cook From Frozen.
CONVENTIONAL OVEN: Preheat to 475°F. Place frozen fillet(s) on lightly greased baking sheet, cook for 17 to 19 minutes until crisp. Turn product halfway through bake time for best results.
AIR FRYER: Set air fryer temperature to 400°F. Place frozen fish in a single layer, cook for 7 to 8 minutes. Flip product and cook for another 6 minutes.
Microwave Cooking Is Not Recommended.
* Cooking times and temperatures may vary substantially. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.
Keep Frozen at 0 °F or Below. Designed to cook from frozen.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 16g||6%|
|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.
CONTAINS FISH (ALASKA COD), WHEAT
From the Source to the Plate®: Beer Battered Cod
Commitment to Sustainability
With over 40 years of experience fishing the cold, icy waters off the coast of Alaska, our commitment to responsible fishing runs deep. We actively support research to keep our fisheries thriving and participate in the Alaska fishery management process, which is based on robust, sound science, and transparent governance. The Wild Alaska Cod fishery is certified as sustainable by two independent and internationally recognized eco-certifications: Responsible Fisheries Management (RFM) and Marine Stewardship Council (MSC). They are also benchmarked by the Global Sustainable Seafood Initiative (GSSI) and aligned with the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries, the most comprehensive set of international standards and best practices for sustainable fisheries.
From the Source to the Plate
All Trident product is boxed with a date code that indicates the processing date, time and plant. We can use this information to trace back to when and what management area the fish was harvested, what vessel or tender the fish came from, and the quality of the fish when it entered our plant. Our work to design a third-party accredited social standard for our processing facilities exceeds industry norms.
How we catch Pacific Cod (Alaska Cod)
We harvest Pacific Cod in the Bering Sea and Gulf of Alaska using a mix of Trident’s own vessels, as well as more than 40 independently-owned vessels. Catcher processors process the fish onboard and catcher vessels deliver to one of our shore-based facilities in Akutan, Kodiak, or Sand Point (and sometimes to one of our partner’s plants). Regardless of where it is processed, our captains and plant managers are in constant communication with each other to ensure that we have the freshest fish possible.
Cod is allocated amongst gear types to balance historical participation, entry level and local opportunities, and to ensure that coastal communities benefit from the resource. Most Pacific cod is harvested with non-pelagic trawls, which allow skippers to target large schools of cod, thereby minimizing incidental catch of other species. Pacific cod is also caught using pots (large traps) that are baited and set on the ocean floor. Pot caught cod has very low levels of incidental catch.