Description
Pollock Fillets Jumbo Wet 40 lb is a bulk, foodservice-size case of wild-caught white fish fillets packed wet for easy handling, portioning, and preparation. With a mild flavor and slightly flaky texture, pollock is a versatile option for frying, baking, grilling, tacos, and seafood entrées across a wide range of menus.
This jumbo 40 lb pack is ideal for restaurants, caterers, institutions, and seafood retailers that need consistent portions and cost-effective protein for high-volume service.
Key Features & Benefits
- Large 40 lb case of jumbo wet pollock fillets for foodservice and bulk buyers.
- Wild-caught white fish with mild taste and tender, flaky texture when cooked.
- Boneless, skinless fillets (typical for jumbo foodservice packs) that are easy to portion and cook.
- Suitable for frying, baking, grilling, broiling, steaming, and fish tacos or sandwiches.
- Low in fat and carbohydrates, and a good source of lean protein.
- Cost-effective alternative to cod or haddock in many recipes.
Ingredients
Pollock (fish).
Note: Some packs may contain added water or a protective glaze; always refer to the actual case label for the exact ingredient statement.
Nutrition Facts
Approximate values per 4 oz (112 g) raw pollock fillet portion. Actual values may vary by brand and processing.
| Nutrition Facts | |
| Serving Size | 4 oz (112 g) raw pollock fillet |
| Servings Per Container | About 160 servings per 40 lb case |
| Calories | 90 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 80–120 mg |
| Total Carbohydrate | 0 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Includes Added Sugars | 0 g |
| Protein | 20–22 g |
| Vitamin D | 0–6% DV |
| Calcium | 2% DV |
| Iron | 2–4% DV |
| Potassium | 8–10% DV |
| Selenium | 30–40% DV |
How to Use
Keep fillets refrigerated or frozen according to label directions. If frozen, thaw under refrigeration overnight or in a covered container under cold running water until flexible, then pat dry before seasoning.
Cook pollock to an internal temperature of 145°F (63°C) until the flesh is opaque and flakes easily with a fork. Fillets can be breaded and fried, baked with herbs and lemon, grilled, or cut into strips for tacos and sandwiches.
- For frying: coat in seasoned flour or batter and fry in hot oil until golden brown and cooked through.
- For baking: place on a lined pan, season, drizzle with oil or butter, and bake at 375–400°F (190–200°C) for 10–15 minutes depending on thickness.
- Avoid overcooking to keep the fillets moist and tender.
Storage and Packaging
Packaged as a 40 lb bulk case of jumbo wet pollock fillets, commonly in several inner bags or a lined master carton.
Keep frozen at 0°F (-18°C) or below for long-term storage, or refrigerated at or below 40°F (4°C) if using within a short time as indicated on the case.
Once the case is opened, reseal or rewrap unused fillets in moisture-proof packaging and return promptly to cold storage.
Warnings & Precautions
- Contains: Fish (pollock). Not suitable for individuals with fish allergies.
- Raw seafood product; must be cooked thoroughly before consumption.
- Handle with standard seafood safety practices: avoid cross-contamination, keep cold, and cook promptly after thawing.
- Discard any fillets with off odor, unusual color, or signs of temperature abuse.
FAQs
What does “jumbo wet” mean for these pollock fillets?
“Jumbo” refers to larger fillet sizes suitable for hearty portions, while “wet” indicates the fillets are packed with their natural moisture (and sometimes a light protective glaze), typically sold refrigerated or frozen in bulk for foodservice.
How many portions are in a 40 lb case?
Portion counts vary by fillet size, but at an average of 4 oz per serving, a 40 lb case yields roughly 160 portions; larger or smaller cuts will change this number.
What kinds of dishes can I make with pollock fillets?
Pollock works well in fried fish platters, baked fish entrées, fish tacos, sandwiches, seafood casseroles, chowders, and as a mild, lean protein in many global-style recipes.
How should I store the case after opening?
Keep unused fillets tightly wrapped or sealed in food-safe bags or containers, then store in the freezer or in the coldest part of the refrigerator if they will be used within the recommended time frame.
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