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Wild Alaskan Cod

SKU
Wild Alaskan Cod
Rating:
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Special Price $49 Original Price: $49
  • Details
  • Instructions
  • Nutrition

Regardless of how you like to cook your fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method: 

TO BAKE:
FROM THAWED
Preheat oven to 400°F. Place thawed Cod portions on a baking sheet lined with foil or parchment paper. Bake for 12-14 minutes.  Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven.

FROM FROZEN
Oven: Preheat oven to 400°F. Place frozen Cod portions on a baking sheet lined with foil or parchment paper. Bake for 25-27 minutes.  Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven. 

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each loin with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked. 

TO PAN FRY: Place loins in a sauté pan coated with olive oil and pan fry over medium-low heat. 

Serving 
The mild flavor of SeaBear’s Cod offers great versatility…. try them with anything from a simple spritz of lemon to a hearty cream sauce or anything in between. Here’s a few simple ideas: top with a fresh salsa; brush with olive oil and sprinkle with cracked black pepper and sea salt; top with a Dijon mustard/cream sauce; bake topped with sliced tomatoes; sauté with chopped garlic and thinly sliced green onion.

Storing
Your SeaBear Cod has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. 

Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

Thawing
The best way to thaw your fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the fish to lose flavor and texture. If you must thaw your fish quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Nutrition Facts
Varied Servings Per Container
Serving size 6 oz
Amount per serving
Calories 130
Calories from Fat 10
% Daily Value*
Total Fat 1.1g 2%
Saturated Fat <1g 1%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 90mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g 0%
Protein 30g
Vitamin D 0%
Vitamin A 1%
Vitamin C 3%
Calcium 3%
Iron 4%
* The % Daily Value (DV) 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.
Ingredients: Icelandic Cod

Enjoy these moist, mild and slightly sweet fillets of what is widely recognized as the premier cod variety. Caught in the pristine cold waters of Alaska, Wild Cod have a firm, flaky texture, are filled with essential nutrients, and can be used in a variety of whitefish recipes such as traditional fish & chips.

Each order of these heart healthy fillets come with easy to prepare instructions.

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Regardless of how you like to cook your fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method: 

TO BAKE:
FROM THAWED
Preheat oven to 400°F. Place thawed Cod portions on a baking sheet lined with foil or parchment paper. Bake for 12-14 minutes.  Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven.

FROM FROZEN
Oven: Preheat oven to 400°F. Place frozen Cod portions on a baking sheet lined with foil or parchment paper. Bake for 25-27 minutes.  Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven. 

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each loin with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked. 

TO PAN FRY: Place loins in a sauté pan coated with olive oil and pan fry over medium-low heat. 

Serving 
The mild flavor of SeaBear’s Cod offers great versatility…. try them with anything from a simple spritz of lemon to a hearty cream sauce or anything in between. Here’s a few simple ideas: top with a fresh salsa; brush with olive oil and sprinkle with cracked black pepper and sea salt; top with a Dijon mustard/cream sauce; bake topped with sliced tomatoes; sauté with chopped garlic and thinly sliced green onion.

Storing
Your SeaBear Cod has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. 

Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

Thawing
The best way to thaw your fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the fish to lose flavor and texture. If you must thaw your fish quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

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