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Check out our FAQs below for answers to our most commonly asked questionsor scroll further for our contact form and information.
Allergens
Our manufacturing facility currently processes gluten(wheat), dairy and shrimp 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.
- 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, dairy, and shrimp 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 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 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 or peanuts as those ingredients are not present in our manufacturing facility. Lastly, we swab equipment for the presence of gluten, dairy, and shrimp. We test incoming ingredients and finished products using the ELISA (enzyme-linked immunosorbent assay) test method for allergens claimed on the packaging.
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.
We do produce crustaceans (shrimp) in our manufacturing facility AND on shared equipment with Hook, Line and Savor items. Shrimp items are typically not scheduled within the same production week as Hook Line and Savor items. Prior to a HLS production run, equipment is cleaned and sanitized using allergen removal cleaning procedures. We test our cleaned equipment for the presence of gluten, dairy, and shrimp to ensure no cross-contact. We do not test finished product for shrimp.
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 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 Everything Crusted Cod is from corn.
The yeast extract in the Everything Crusted Cod item is grown on sugar beets.
Sustainability + Sourcing
The catch code is a code comprised of 9 numbers and letters (e.g., COD9266C1) printed on the top of each carton by the best if used by date.
It can be entered here 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 “COD” for Everything Crusted Cod in the catch code look up box here.
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 “COD” for Everything Crusted Cod in the catch code look up box here.
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 “COD” for Everything Crusted Cod in the catch code look up box here.
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 here.
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 here.
Products
The fish should not be cooked in a microwave. Please follow the cooking directions on the package.
All items that have been certified through the Non-GMO Project will have the logo on the front of package as below.
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
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