32 oz pkg
Flounder, Water, Sodium Tripolyphosphate (Added To Retain Moisture).
Produced in a facility that also processes crustacean shellfish (crab, lobster and shrimp).Every effort was made to remove bones from this product, due to the manufacturing process, occasional bones may remain.
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: 80 Calories; 0.5 g sat fat, 3% DV; 330 mg sodium, 14% DV; 0 g total sugars. Wild Caught. MSC: Certified Sustainable Seafood. www.msc.org. This product comes from a 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.
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. 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. Storage Instructions: For best taste, use within 3 months of purchase. If thawed, store in refrigerator and use within 3 days. Do not refreeze. Keep frozen. Lemon Flounder With Capers: 2 Tbsp butter; 2 cloves garlic, finely chopped; 2 Tbsp small capers, rinsed, drained and chopped; 2 Tbsp finely chopped fresh parsley; 1 tsp grated lemon peel; 2 Tbsp. Lemon juice; 1 flounder fillet (4 oz each). Steps: Combine all ingredients except flounder in small bowl. Arrange flounder in jelly-roll or baking pan lined with aluminum foil, then sprayed with nonstick cooking spray. Top flounder with Spread mixture. Broil 6 minutes or until flounder flakes with fork. Serve with pan juices. Tips: For Mexican Style Flounder, substitute chopped olives, chopped cilantro and lime juice for the capers, parsley and lemon juice. Cook thoroughly. If thawed, store in refrigerator and use within 3 days