High quality, sustainably WILD-CAUGHT Alaska Pollock. Flash-frozen at the peak of freshness to lock in full flavor & nutrition. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics.

BORN AND RAISED IN GLOUCESTER, MA Our tale begins in Gloucester – America's oldest seaport and the birthplace of the US fishing industry. Gorton's was founded here in 1849, and we've been proud to call it our home ever since.

Most of our seafood products are wild-caught species, caught primarily in the Bering Sea, the Barents Sea, the North Pacific Ocean, and the Atlantic Ocean. We also procure farm-raised aquaculture seafood including tilapia and shrimp, from various countries, including Ecuador, China, Indonesia, Vietnam, and India.

Gorton's, crunchy breaded fish fillets by Gorton's of Gloucester contains 240 calories per 108 g serving. This serving contains 12 g of fat, 10 g of protein and 23 g of carbohydrate. The latter is 3 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate.

Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.

Then the breaded frozen Phillips head for the fryer. The fish sticks go through a fryer - for 28 seconds just long enough to cook the outside coating. But the fish remains frozen on the inside.

Slade Gorton & Company, founded in 1868, was the first to package salt-dried fish in barrels. Both establishments sailed the Atlantic with company-owned schooners, pulling in cod and mackerel and salt-curing them on board. Gorton also dealt in pickled fish. Gorton's became a registered trademark in 1875.

NissuiNissui USA Inc Gorton's of Gloucester/Parent organizations

Gorton's Beer Battered Crispy Fish Fillets I hadn't until I tried these frozen fish fillets. And I loved it. The battered crust is the hero here - even though it did flake away more than many of the other fillets on this list. This is the best frozen fish fillet for a classic fish and chips dinner.

Taste and nutrition are no different In blind taste tests, trained panelists have actually preferred fish frozen immediately after harvest over fresh fish. Chefs also agree that properly frozen fish can be just as good, if not better than fresh.

Alaska Pollock High quality, sustainably WILD-CAUGHT Alaska Pollock. Flash-frozen at the peak of freshness to lock in full flavor & nutrition. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics.

A fillet is the meat cut from the sides of the fish. There are three types of fillets: whole, v-cut and j-cut with the latter two being the most popular. With both cuts, the pin bone is removed. In a j-cut, the nape - a small, thin, fatty piece of meat on the lower side of the fillet - has also been removed.