Channel Fish Processing Skin Pack Products
Get ready to make a splash with the convenience of skin pack seafood from Channel Fish Processing. Our products are vacuum sealed to ensure every bite is bursting with flavor and moisture. Our packaging preserves quality, color, and integrity, and a variety of packaging sizes are available.
Recipes
Easy Teriyaki Glaze
Mix ½ cup soy sauce, ½ cup sake (or dry white wine), ½ cup brown sugar, and ¼ cup water in a small saucepan. Heat until boiling. Simmer at low heat for five (5) minutes. Cool for 10 minutes and brush onto fish before or after baking.
Perfect for: Haddock, Pollock, Cod, and Salmon
Tartar Sauce
Finely chop 10 bread and butter pickle chips or half of a dill pickle. Mix well with 1 cup of mayonnaise, a ¼ teaspoon of garlic salt, and a splash of hot sauce. Serve with fish after cooking.
Perfect for: Haddock, Pollock, and Cod
Ecuadorian Aji Criollo
Coarsely chop four (4) peppers (chile peppers, bell peppers, or a combination of both). Add to food processor along with 1/2 bunch cilantro leaves and stems, two (2) cloves of garlic, ½ cup of water, ½ of a lime (both juice and zest) and two (2) tablespoons chopped onion. Process at medium speed for about one (1) minute, stopping halfway to scrape the sides of the bowl. Add a sprinkle of salt to taste. Spread across fish after cooking.
Perfect for: Haddock, Pollock, Cod, and Salmon
Easy Garlic Butter
Combine ¼ cup butter, two (2) cloves of chopped garlic, one (1) tsp. of lemon zest and a pinch of salt in a small saucepan. If desired, add ¼ tsp. of dried herbs (like sage, oregano, or thyme) or ½ tsp. of fresh herbs. Heat on medium heat until melted and stir to combine.
Perfect for: Haddock, Pollock, Cod, and Salmon
