You'll love them...
In fish tacos: wrapped in a tortilla with coleslaw
With raw veggie sticks and dip
With your favorite fries
In a sandwich with tartar sauce
Preparation and Cooking
KEEP FROZEN UNTIL READY TO COOK. THAWING IS NOT RECOMMENDED – COOK FROM FROZEN.
CONVENTIONAL OVEN: PREHEAT TO 450° F. PLACE FROZEN PRODUCT ON LIGHTLY GREASED BAKING SHEET, COOK FOR 16 TO 18 MINUTES UNTIL CRISP. TURN PRODUCT HALFWAY THROUGH BAKE TIME FOR BEST RESULTS. LET STAND FOR 2 TO 3 MINUTES BEFORE SERVING.
AIR FRYER: SET AIR FRYER TEMPERATURE TO 400° F. PLACE FROZEN PRODUCT IN A SINGLE LAYER, DO NOT OVERCROWD. COOK FOR 13 TO 15 MINUTES, FLIPPING HALFWAY THROUGH.
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 until ready to cook. Designed to cook from frozen.
Ingredients & Nutrition Information
Serving Size 2 pieces (81 g / 2.9 oz)
|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 1g|
|Includes 1g of Added Sugars||2%|
|Vitamin D 0.1mcg||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 POLLOCK), WHEAT.
From the Source to the Plate: Trident The Fork & Fin Food Truck® Breaded Appetizers Dill Pickle Style
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 Pollock 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 Wild Alaska Pollock
We harvest Wild Alaska Pollock in the Bering Sea and Gulf of Alaska using a mix of Trident’s own vessels, like the Kodiak Enterprise, 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. Most Wild Alaska Pollock is harvested with midwater trawls, which have zero contact with the ocean floor. Our captains use the latest technology, combined with decades of on-the-water experience, to target large schools of Wild Alaska Pollock, which allows them to avoid incidental catch. In fact, the Wild Alaska Pollock fishery is one of the cleanest fisheries in the world, with less than 1% of the catch being made up of incidentally caught species.
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