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
* KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended – cook from frozen.
CONVENTIONAL OVEN: Preheat to 425°F. Place frozen product on greased baking sheet, cook for 12 to 16 minutes until crisp. Turn product halfway through bake time for best results.
DEEP FRY: Heat oil to 350°F. Fry frozen fillet(s) for 3½ to 4½ minutes until product is golden brown.
AIR FRYER: Set air fryer temperature to 400°F. Place frozen fish in a single layer, cook for 12 to 13 minutes.
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.
Keep Frozen at 0 °F until ready to use.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 17g||6%|
|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.
CONTAINS FISH (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.