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.

Using Gorton's Fish Fillets is an excellent source of protein and can be an easy replacement for beef and chicken.

Through. 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.

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. Good source of Protein.

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.

INGREDIENTS: Alaska Pollock fillets, batter coating, vegetable oil. Water, rice flour, wheat flour, tapioca dextrin, modified corn starch, salt, whey, onion powder, baking powder (baking soda, sodium aluminum phosphate, cream of tartar), dextrose, sugar, sunflower lecithin, xanthan gum, yeast, spice, natural flavor.

The Verdict I'd have to say overall, they are not bad. They came out crunchy, the batter is flavorful, and the cod is flaky and tasty. If you are only familiar with Gorton's fish sticks, which use Alaskan pollock, these are better. If I had two big rolls, these fillets easily become a fish sandwich dinner for two.

Coat fish in flour and set fillets aside. Add salt and pepper to flour. Add beer to flour and stir to combine. Coat fish in batter and cook til golden.

batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products. Similar mixtures - called doughs - are thick and flexible, allowing them to be shaped and rolled.

INGREDIENTS: Alaska Pollock fillets, batter coating, vegetable oil. Water, rice flour, wheat flour, tapioca dextrin, modified corn starch, salt, whey, onion powder, baking powder (baking soda, sodium aluminum phosphate, cream of tartar), dextrose, sugar, sunflower lecithin, xanthan gum, yeast, spice, natural flavor.

Frozen fish products are packaged to minimize dehydration and oxidation. Desiccation of poorly packaged frozen fish is a serious problem. Over a period of time, a highly undesirable drying condition (freezer burn) may occur. Fish fats and oils are easily oxidized in the presence of air.

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.

Unilever United States, Inc. U.S.A. Wholly Owned Subsidiary of Unilever United States, Inc. Incorporated: 1906 as Gorton-Pew Fisheries Co. A company with roots as old as the fishing industry itself, Gorton's, a wholly owned subsidiary of Unilever United States, Inc., is a perennial leader in the seafood industry.

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.

Flour: This simple fish batter recipe starts with all-purpose flour. Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.