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Trident Seafoods® PubHouse® Battered Cod 12 oz

Our Alaskan Cod wrapped in a crispy batter, is a restaurant-quality meal ready in minutes.
Trident Seafoods® PubHouse® Battered Cod 12 oz

Our Alaskan Cod wrapped in a crispy batter, is a restaurant-quality meal ready in minutes.

Trident Seafoods® PubHouse® Battered Cod 12 oz

Serving Suggestion

You'll love them...
Alongside a creamy potato salad
With ketchup and tartar sauce
With crispy sweet potato fries
In a pita pocket with coleslaw


 

Preparation and Cooking

Cooking Instructions:* KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended – cook from frozen.

CONVENTIONAL OVEN: Preheat to 425°F. Remove all packaging and place frozen fillet(s) on a lightly greased baking sheet. Bake uncovered and cook product for 10 minutes. Remove from oven and turn fish over. Bake for an additional 8 to 12 minutes.

DEEP FRY: Heat oil to 350°F. Fry frozen fillet(s) for 5 ½ to 6 ½ minutes until product is golden brown.

Microwave cooking is not recommended.

*Cooking times and temperatures may vary substantially. Internal temperature should be at least 165°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.


 

Food Safety

Keep Frozen at 0 °F until ready to use.


Ingredients & Nutrition Information

Nutrition Facts

Serving Size 2 Pieces (98 g / 3.5 oz)

Amount Per Serving
Calories 190
% Daily Value*
Total Fat 8g 10%
  Saturated Fat 0.5g 3%
  Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 510mg 22%
Total Carbohydrate 19g 7%
  Dietary Fiber 0g 0%
  Total Sugars 1g  
  Includes 0g of Added Sugars 0%
Protein 11g 22%
Vitamin D 0mcg 0%
Calcium 21mg 0%
Iron 1mg 6%
Potassium 207mg 4%

*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.

ALASKA COD, WATER, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED CORN STARCH, WHEAT FLOUR, MODIFIED WHEAT STARCH, CONTAINS 2% OR LESS OF: YELLOW CORN FLOUR, SUGAR, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), WHEY, GARLIC POWDER, SODIUM TRIPOLYPHOSPHATES (TO RETAIN MOISTURE), YEAST EXTRACT (WITH BARLEY), NATURAL FLAVORS, DEXTROSE, MALTODEXTRIN, EXTRACTIVES OF PAPRIKA AND TURMERIC (COLOR), SPICES (INCLUDING BLACK AND WHITE PEPPER), GUAR GUM.
CONTAINS FISH (ALASKA COD), WHEAT, MILK.

From the Source to the Plate®: PubHouse Battered Cod

Commitment to Sustainability

With over 40 years of experience fishing the cold, icy waters off the coast of Alaska, our commitment the responsible fishing practices runs deep. The Pacific Cod fishery is managed based on robust, sound science, and transparent governance. 96% of the cod fishery is also certified by the Marine Stewardship Council and Responsible Fisheries Management. We actively participate in the federal fisheries management processes and actively support research and management decisions that keep our fisheries thriving. In our plants, we have exceeded industry norms through our work to design a third-party accredited social standard for our processing facilities.

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.

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.

Photo Courtesy of Alaska Seafood

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