I’ll be honest, the Union Jack and British red, white, blue colours kinda suckered me in. I found this 2-pack of frozen and battered cod from Young’s at Walmart. Most end up soggy, mushy, limp and listless lumps. Sadly, no matter how many frozen fish products I’ve sampled, very few live up to their appealing package. Pot caught cod has very low levels of incidental catch.As a British ex-pat, I take my battered and fried fish seriously (who doesn’t love fish and chips!). Pacific cod is also caught using pots (large traps) that are baited and set on the ocean floor. 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.
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.Ĭod is allocated amongst gear types to balance historical participation, entry level and local opportunities, and to ensure that coastal communities benefit from the resource.
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). 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. Our work to design a third-party accredited social standard for our processing facilities exceeds industry norms. 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.
#BATTERED FISH FILLETS CODE#
From the Source to the PlateĪll Trident product is boxed with a date code that indicates the processing date, time and plant. 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. 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). 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. With over 40 years of experience fishing the cold, icy waters off the coast of Alaska, our commitment to responsible fishing runs deep. As with all fish, however, occasional bones may still be present. We strive to produce a fully “boneless” product. Internal temperature should be at least 145☏. * Cooking times and temperatures may vary substantially. Flip product and cook for another 6 minutes. Place frozen fish in a single layer, cook for 7 to 8 minutes.
Turn product halfway through bake time for best results.ĪIR FRYER: Set air fryer temperature to 400☏. Place frozen fillet(s) on lightly greased baking sheet, cook for 17 to 19 minutes until crisp. Thawing Is Not Recommended – Cook From Frozen.ĬONVENTIONAL OVEN: Preheat to 475☏.
Transfer mix to a blender or small food processor and puree. Bring to a simmer and cook 10 minutes or until reduced by a third.
#BATTERED FISH FILLETS PLUS#
Serve.Ģ cans chipotle chilies in adobo sauce, plus 1 teaspoon adobo sauceĭIRECTIONS: Combine all ingredients except the cilantro in a small saucepan over medium-high heat. In a taco with corn and black bean salsaĭIRECTIONS: Combine all ingredients in a small bowl. Served with fries-regular or sweet potato
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