Oven Cooking Directions:

1. Preheat oven to 425°F.
2. Place frozen fish fillets on baking sheet.
3. Bake fillets for 30-32 minutes. *Flip fillets after 15 minutes.

Air Fryer** Cooking Directions:

1. Place two frozen fish fillets in the air fryer basket.
2. Fry fillets at 370° for 18-20 minutes. *Flip fillets at 10 minutes.

*FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 145°F OR HIGHER.

**Air fryers can have varying operation methods and wattages. Please consider your appliance when following these instructions. Oil is not needed. If cooking more than two fillets oven directions are recommended.

We do not recommend microwaving our fish.

Click here for a PDF of our cooking directions.

Our manufacturing facility currently processes gluten(wheat), milk, shrimp and coconut ingredients. These allergens are managed through supplier controls, segregation of ingredients, production run scheduling, equipment cleaning, and our allergen testing program to avoid cross-contact. Here is more info on each:

• Supplier controls – We vet each ingredient supplier to ensure the ingredients are made according to our quality and safety standards. This includes requiring Certificates of Analysis (COAs) from all of our ingredient suppliers to ensure they meet our allergen standards.
• Segregating of ingredients – The ingredients that go into our products are specially labeled and segregated from other ingredients. These controls bring awareness and physical separation to avoid allergen cross-contact due to ingredient handling.
• Production scheduling & equipment cleaning
• Gluten-free and milk-free items are made first in the production scheduling. Prior to the production run equipment is cleaned and sanitized using allergen removal cleaning procedures. We then test our cleaned equipment for the presence of gluten and milk to ensure no cross-contact.
• Prior to any HLS production run, equipment is cleaned and sanitized using allergen removal cleaning procedures. We test our cleaned equipment for the presence of gluten, milk, shrimp and coconut to ensure no cross-contact.
• Testing program – We used finished product testing to verify the efficacy of our allergen control program and sanitation procedures. If we were to detect the presence of non-stated allergens in the finished product, we would throw that batch away.

We test incoming ingredients and finished products using the ELISA (enzyme-linked immunosorbent assay) test method for allergens claimed on the packaging. We currently test for the presence of gluten, milk, and eggs. Gluten is tested to confirm levels below 10 ppm, which is the level determined by GFCO (Gluten Free Certification Company) to claim gluten-free. This level is lower than the 20 ppm required by the FDA to claim gluten-free.

Because there are no FDA regulations confirming levels of milk and egg to claim free-from, we test to the limit of detection or 2.5 ppm. We do not test for soy or peanuts as those ingredients are not present in our manufacturing facility. Lastly, we swab equipment for the presence of gluten, milk, shrimp and coconut. We test incoming ingredients and finished products using the ELISA (enzyme-linked immunosorbent assay) test method for allergens claimed on the packaging.

Our HLS products are not made with any soy and soy (except for highly refined soybean oil) is not present in our manufacturing facility. We only work with trusted ingredient suppliers who have strict allergen controls and HACCP (Hazard Analysis and Critical Control Points) plans in place. However, because we do not currently test for soy, we do not claim "free from" on our packaging or website.

Our HLS products are not made with any peanuts and peanuts are not present in our manufacturing facility. We only work with trusted ingredient suppliers who have strict allergen controls and HACCP (Hazard Analysis and Critical Control Points) plans in place. However, because we do not currently test for peanuts, we do not claim "free from" on our packaging or website.

Our HLS products are not made with any tree-nuts; however, coconut is present in our manufacturing facility and is used on shared equipment. We have HACCP (Hazard Analysis and Critical Control Points) plans in place to control this allergen. However, we do not currently test for coconut thus we do not claim "free from" on our packaging or website.

Our HLS products are not made with any crustaceans; however, shrimp is present in our manufacturing facility and is used on shared equipment. We have HACCP (Hazard Analysis and Critical Control Points) plans in place to control this allergen. However, we do not currently test for shrimp thus we do not claim "free from" on our packaging or website.

All items are certified Gluten Free by Gluten Free Certification Organization (GFCO). The certified items will carry the GFCO logo on the front of the package (see below for logo). These items are tested each production shift and are below 10 ppm gluten.

In addition, we do have rigorous allergen control processes in place that include supplier controls, segregation of ingredients, production run scheduling, equipment cleaning, and gluten testing to avoid cross-contact to confirm items are gluten-free.

The spices used in each item are listed on our product page. The natural flavors are proprietary blends, but do not contain any allergens

The maltodextrin in the Everything Crusted Cod is from corn.

The yeast extract in the Everything Crusted Cod item is grown on sugar beets.

Hook Line and Savor products are currently available at select Costco locations. Click here for what Costco locations are currently carrying our item. Follow our Facebook and Instagram pages (@hooklineandsavor) for new distribution updates or subscribe to our newsletter.

The cod that is used in our products is primarily caught in Iceland, but all our fish is caught from fisheries with credible third-party sustainability certifications. A catch code is printed on each carton by the best if used by date. It can be entered on our website to find out more about the fish used in your product. Trace your catch!