Product Details
Review product information, specifications, and procurement details.
Trident Seafoods Ocean Treasures Whole Grain Pollock, Oven Ready, 10 Pound
ONCE FROZEN GENUINE ALASKA POLLOCK. NSLP COMPLIANT WHOLE GRAIN BREADING. USDA COMMODITY APPROVED OPTIONS. APPETIZERS OR MAIN ENTREES, SERVE WITH YOUR FAVORITE DIPPING SAUCE. Bake - KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended €“ cook from frozen. Conventional oven: Preheat to 425° F. Place frozen product on lightly greased baking sheet, cook for 18 to 20 minutes until crisp. Turn product halfway through bake time for best results. Convection oven: Preheat to 375° F. Place frozen product on lightly greased baking sheet, cook for 13 to 15 minutes until crisp. Turn product halfway through bake time for best results. Deep Fry: Heat oil to 350°F. Fry frozen product for 3 to 3½ 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 €œboneless€ product. As with all fish, however, occasional bones may still be present.
Your Price
Contract Pricing
Product Overview
ONCE FROZEN GENUINE ALASKA POLLOCK. NSLP COMPLIANT WHOLE GRAIN BREADING. USDA COMMODITY APPROVED OPTIONS. APPETIZERS OR MAIN ENTREES, SERVE WITH YOUR FAVORITE DIPPING SAUCE. Bake - KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended €“ cook from frozen. Conventional oven: Preheat to 425° F. Place frozen product on lightly greased baking sheet, cook for 18 to 20 minutes until crisp. Turn product halfway through bake time for best results. Convection oven: Preheat to 375° F. Place frozen product on lightly greased baking sheet, cook for 13 to 15 minutes until crisp. Turn product halfway through bake time for best results. Deep Fry: Heat oil to 350°F. Fry frozen product for 3 to 3½ 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 €œboneless€ product. As with all fish, however, occasional bones may still be present.