Preheat oven to 375˚F and use scissors to open the Cryovac bag, placing fillet on a piece of tinfoil.

Be sure to fold up the edges close to fillet (like a little tin boat) to ensure whole fillet is cooked thoroughly in sauce, drizzling any remaining sauce from pouch onto the top of the fillet.

Place cookie sheet in center rack of oven and cook for 15 minutes. Product will reach 165˚F when ready.

COD, WATER, OLIVE OIL, VEGETABLE OIL, LEMON JUICE POWDER (CORN SYRUP SOLIDS, LEMON JUICE, LEMON OIL), GARLIC, XANTHAN GUM, ONION POWDER, SUGAR, RICE FLOUR, NATURAL FLAVORS, LEMON JUICE POWDER, GARLIC, PARSLEY, XANTHAN GUM, ONION, SALT, SPICES, BLACK PEPPER, TURMERIC

Marine conservation isn’t new to Alaskan Seafood. In fact, a precautionary approach to setting harvest levels has been in place for decades. Look at the BSAI Catch Limits chart and see how the numbers tell the story. Each year scientists conduct surveys of the available biomass and use this data to calculate conservative catch limits – Acceptable Biological Catch (ABC). Then, fisheries managers go a step further and set harvest quotas – Total Allowable Catch (TAC) – that never exceeds the sustainable ABC.

For delicious recipes designed for all of our seafood products, check out our Recipes page!