If you want beautiful Wild Alaska Pollock portions with a natural appearance, precise portion-control, and broad versatility, Trident Seafoods Wild and Simple Entrée Redi Alaska Pollock is for you. Cut from deep-skinned, once-frozen Wild Alaska Pollock fillet blocks for a whiter appearance and greater yield, Entrée Redi portions also have a functional coating (derived from seaweed) that sears beautifully, preserves moisture, and holds the fish together whether you cook it on a griddle, skillet, or open grill.
Preparation instruction: Cooking Instructions:* STORE FROZEN UNTIL READY TO PREPARE. Remove the product from all packaging. COOK FROM FROZEN. PAN: Preheat a non-stick pan to Medium-High temperature and add thin layer of oil. Cook 8-10 minutes. CONVENTIONAL OVEN: Preheat oven to 425°F. Place portions on a lightly greased baking sheet. Spread your favorite sauce/ and or seasoning/and or cheese/and or crumb over each fillet. Bake portions for 13 to 16 minutes or until cooked. BBQ GRILL: Preheat Grill to Medium-High Temperature (375 °F). Grill fillets for about 5 minutes on each side. For best results lightly spray fillets with oil before placing on the grill. COOK FROM THAWED Thaw under refrigeration overnight. Do not stack portions while thawing. PAN: Preheat a non-stick pan to Medium-High temperature and add think layer of oil. Place portions carefully in pan and sear for about 3 minutes on each side or until cooked. BBQ GRILL: Preheat Grill to Medium-High Temperature (375 °F). Grill fillets for about 3 minutes on each side. For best results lightly spray fillets with oil before placing on the grill. *COOKING TIMES AND TEMPERATURES MAY VARY SUBSTANTIALLY. INTERNAL TEMPERATURE SHOULD BE AT LEAST 165°F. WE STRIVE TO PRODUCE A FULLY ‚¬Å“BONELESS‚¬ PRODUCT AS WITH ALL FISH, HOWEVER, OCCASIONAL BONES MAY STILL BE PRESENT.
Shelf life: 548 days
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The Redi Alaska Pollock Fillet Portions are mildly flavored, and have a flaky texture. These fillets have a coating that preserves moisture, and holds the fish together. These fillets are a natural source of Omega-3 fatty acids and vitamin B-12. A consistent portion size ensures a predictable cook time. The bulk pack of the Redi Alaska Pollock Fillet Portions fits the bill for seafood restaurants, food trucks, and fast service restaurants.
Ships Frozen in Proprietary Boxes
Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival
No Returns Allowed on This Product
If you want beautiful Wild Alaska Pollock portions with a natural appearance, precise portion-control, and broad versatility, Trident Seafoods Wild and Simple Entrée Redi Alaska Pollock is for you. Cut from deep-skinned, once-frozen Wild Alaska Pollock fillet blocks for a whiter appearance and greater yield, Entrée Redi portions also have a functional coating (derived from seaweed) that sears beautifully, preserves moisture, and holds the fish together whether you cook it on a griddle, skillet, or open grill.
Preparation instruction: Cooking Instructions:* STORE FROZEN UNTIL READY TO PREPARE. Remove the product from all packaging. COOK FROM FROZEN. PAN: Preheat a non-stick pan to Medium-High temperature and add thin layer of oil. Cook 8-10 minutes. CONVENTIONAL OVEN: Preheat oven to 425°F. Place portions on a lightly greased baking sheet. Spread your favorite sauce/ and or seasoning/and or cheese/and or crumb over each fillet. Bake portions for 13 to 16 minutes or until cooked. BBQ GRILL: Preheat Grill to Medium-High Temperature (375 °F). Grill fillets for about 5 minutes on each side. For best results lightly spray fillets with oil before placing on the grill. COOK FROM THAWED Thaw under refrigeration overnight. Do not stack portions while thawing. PAN: Preheat a non-stick pan to Medium-High temperature and add think layer of oil. Place portions carefully in pan and sear for about 3 minutes on each side or until cooked. BBQ GRILL: Preheat Grill to Medium-High Temperature (375 °F). Grill fillets for about 3 minutes on each side. For best results lightly spray fillets with oil before placing on the grill. *COOKING TIMES AND TEMPERATURES MAY VARY SUBSTANTIALLY. INTERNAL TEMPERATURE SHOULD BE AT LEAST 165°F. WE STRIVE TO PRODUCE A FULLY ‚¬Å“BONELESS‚¬ PRODUCT AS WITH ALL FISH, HOWEVER, OCCASIONAL BONES MAY STILL BE PRESENT.
Shelf life: 548 days
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