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FAQs (Frequently Asked Questions)

Allergens

Our manufacturing facility currently processes both gluten and dairy 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 dairy-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 dairy 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, dairy, and eggs. Gluten is tested to confirm levels below 20 ppm, which is the level determined safe by the FDA to claim gluten-free. Because there are no FDA regulations confirming levels of dairy and egg to claim free-from, we test to the limit of detection or 2.5 ppm. We do not test for soy, tree-nuts, peanuts, or crustaceans, as those ingredients are not present in our manufacturing facility. Lastly, we swab equipment for the presence of gluten and dairy.

We do not currently test for the presence of soy in our products and therefore we do not claim “free from” on our packaging or website. Soy ingredients are not added to any of our products and are not present in our manufacturing facilities. Additionally, we only work with trusted ingredient suppliers who have strict allergen controls and HACCP (Hazard Analysis and Critical Control Points) plans in place.

Our products are not made with any peanut or tree-nut ingredients and those ingredients 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 these ingredients, we do not claim “free from” on our packaging or website.

Our products are not made with any crustacean ingredients and crustaceans 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 crustaceans, we do not claim “free from” on our packaging or website.

Our testing program confirms gluten levels are below 20ppm, which is the level determined safe by the FDA to claim gluten-free. While our products are not currently certified gluten-free by a third party organization, 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 beer used in our Crispy Beer Battered Haddock item is gluten-free, not gluten-removed. It is made from millet, corn, demerara sugar, hops, and yeast (not from a gluten source) in a gluten-free facility.

The spices used in each item are listed on the product pages below the ingredient statement and allergen icon. The natural flavors are proprietary blends, but do not contain any allergens.

The maltodextrin in the Citrus Ginger Salmon and Black Bean Crusted Cod items are from corn.

The distilled vinegar in the Classic New England Tartar Sauce and the Roasted Corn & Red Pepper Salsa is made from corn.

The yeast extract in the Crispy Beer Battered Haddock item is grown on sugar beets and the yeast extract in the Garlic & Brown Sugar sauce is certified gluten free by the supplier (growth medium is proprietary).

Where to Buy

Click here to find out where you can buy Hook Line and Savor items.

To request Hook Line and Savor products at a store near you, please download and print this product request form and pass it on to the store manager.

Sustainability + Sourcing

The catch code is a code comprised of 9 numbers and letters (e.g., SAL8221C1) printed on the top of each carton by the best if used by date.
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It can be entered to find out more about the fish used in your product.

If the catch code printed on top of the carton is not readable or you are getting an error message after entering, you can find out the most common source of fish for each of our items by entering “HDK” for Crispy Beer Battered Haddock, “COD” for Black Bean Crusted Cod, and “SAL” for Citrus Ginger Salmon in the catch code look up box .

If you do not have a carton, you can still look up the most common source of fish for each of our items by entering “HDK” for Crispy Beer Battered Haddock, “COD” for Black Bean Crusted Cod, and “SAL” for Citrus Ginger Salmon in the catch code look up box .

Our catch code currently traces back to the fish used during the day of production, not to the specific product carton. Because of this, if more than one lot of fish was used on a particular day of production, you may see multiple sourcing entries in certain fields (i.e., for country caught). The catch method field will often have multiple entries for a single lot of fish (e.g., long line and bottom trawl), as more than one catch method may be used.

Our fish is caught from a variety of fisheries around the world including off the coasts of the United States, Canada and Iceland. You can find out the most common source of fish for each of our items by entering “HDK” for Crispy Beer Battered Haddock, “COD” for Black Bean Crusted Cod, and “SAL” for Citrus Ginger Salmon in the catch code look up box .

All the fish in our products is caught from fisheries with credible third-party sustainability certifications, such as the Marine Stewardship Council, or are part of a recognized and credible Fishery Improvement Project. To find out the specific sustainability certification of the fish in your product enter the catch code found on the top of the box .

All the fish in our products is caught from fisheries with credible third-party sustainability certifications, such as the Marine Stewardship Council (MSC), or are part of a recognized and credible Fishery Improvement Project. The Marine Stewardship Council (https://www.msc.org/) is the world’s leading certification organization and eco-labeling program for wild-caught seafood. MSC-certified fisheries must meet stringent standards for sustainable fish stocks, minimized environmental impact, and effective management, including meeting all local, national, and international laws. In addition, the fishery must have a system in place to respond to changing circumstances to maintain sustainability.

To find out the specific sustainability certification of the fish in your product enter the catch code found on the top of the box .

Products

Yes, it is perfectly safe to eat the skin on the bottom of the Citrus Ginger Salmon. Eating the skin or not, is just a matter of personal preference of the flavor and texture. The skin contains more of the same healthy vitamins and minerals as the salmon flesh, including omega-3 fatty acids.

The "white stuff” that sometimes cooks up on top of the Citrus Ginger Salmon fillets is the natural protein in the fish that comes to the surface while cooking. This is a natural process and is perfectly healthy to eat.

Once thawed, the sauces can be used as you wish, either as a topping, on the side as a dip, or even as part of an entirely different recipe!

Neither the fish nor the sauce should be microwaved. The fish should be cooked in an oven and the sauced should be thawed in water according to the directions on the packaging.

While the fish used in our products are all wild-caught and therefore non-GMO, we do not currently require that all the ingredients used in our coatings and sauces be non-GMO.

Yes, the palm oil is 3rd party certified sustainable.

The fillet shape of our items can differ from the picture on the package and between packages, because they are cut from the whole fish based on the weight of the fillet not shape.

Drop us a Line

If you have feedback or can’t find an answer to your question in our FAQs, please reach out to us!

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Contact Information

Customer Support:

1-833-HLSAVOR (1-833-457-2867)

Support Team Hours:

Monday - Friday: 8:30 AM to 6:00 PM EST
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