32 oz bag
8 servings per container
Cod, Water, Sodium Tripolyphosphate (Added To Retain Moisture).
Produced in a facility that also processes crustacean shellfish (crab, lobster and shrimp).
Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Per 4 oz: 60 Calories; 0 g Sat Fat, 0% DV; 350 mg Sodium, 15% DV; 0 g Total Sugars. Certified Sustainable Seafood MSC. www.msc.org. This product comes from fishery that has been independently certified to the MSC’s standard for a well-managed fishery. CoC Certificate. 100% Quality & trust guarantee. Quality guarantee or your money back.
Storage Instructions: For best taste, use within 3 months of purchase. If thawed, store in refrigerator and use within 3 days. Do not refreeze. Every effort was made to remove bones from this product, due to the manufacturing process, occasional bones may remain. Keep frozen. Cod with Mustard-Dill Sauce: 2 Tbsp mayonnaise; 1 Tbsp Dijon mustard; 2 tsp chopped fresh dill; 1 lemon, juiced; 4 cod fillets (4 oz each); 1 Tbsp olive oil. Steps: Coat grill rack with nonstick cooking spray. Preheat grill to medium high (350 degrees F-400 degrees F). For the sauce, in a small bowl combine mayonnaise, mustard, dill and lemon juice. Season with salt and pepper to taste; set aside. Brush both sides of fillets with oil, and season with salt and pepper to taste. Grill fillets 4 to 5 minutes per side or until fish flakes easily with a fork. Transfer fillets to a serving platter. Top fillets with sauce, and serve. Thawing Instructions: Remove fish from vacuum wrap and place into a plastic bag. Place fish in the refrigerator for 24 hours prior to cooking. Or for quick thaw remove fish from vacuum wrap and place under cold running water until completely thawed, approximately 2 minutes. Cooking Instructions: Keep frozen; thaw fish prior to cooking. Do not refreeze after thawing. Fish are done cooking when easily flaked with a fork (internal temperature of 145 degrees F). Bake: Preheat oven to 375 degrees F. Place fish in oiled baking dish. Season to taste. Bake for 8-12 minutes-until fish flakes when pierced with a fork. Grill: Preheat grill. Season fish with salt and pepper. Turn after 3-4 minutes. Continue to grill until fish flakes with a fork. Pan fry: Heat a small amount of oil in a skillet over medium-high heat. Season fish with salt and pepper, coat with flour. Pan fry for 4-6 minutes, turning once, or until fish is golden brown and crispy. Cook Thoroughly. For best taste, use within 3 months of purchase. If thawed, store in refrigerator and use within 3 days.