Once, during prohibition, I was forced to live for days on nothing but food and water. ~W.C. Fields

Stouffer’s Fish Fillet

April 26, 2006 | Reviewer: Abi

Stouffer's Fish Fillet

Price: $1.19 (on sale, of course)
Serving: 1 package, 9 oz.
Calories: 420
Fat: 28%, 18g
Sodium: 43%, 1030mg
Carbohydrates: 15%, 45g
Protein: 20g

**

Stouffer’s says: Breaded Alaskan pollock fillet and macaroni and cheese

Abi says: Every year I subscribe to a fresh batch of magazines. Last year was the year of music. This year I am into science. I get Discover, Popular Science, Popular Mechanics, and National Geographic. I am enjoying the science year much more than I enjoyed the music year.

While flipping through the February issue (yes, I read old issues) of Discover, I came across an blurb out biodiversity. Apparently, Glenn Jones, a paleoceanographer at Texas A&M Galveston has been studying 200,000 menus from the past 150 years. He found that wild fish are vanishing from menus due to overfishing. According to Discover’s Elise Kleeman “Halibut gave way to codfish, then haddock, and now scrod, which includes young haddock or codfish.”

Opening my freezer this morning, I was greeted by frozen food abundance. Would I go with an old favorite, like Cheese Enchiladas from Amy’s Kitchen or Healthy Choice Chicken Fettuccini Alfredo, or would I try something new?

In honor of the February issue of Discover magazine, I am trying something new today. That new item is a fish fillet and side of macaroni and cheese from Stouffer’s.

Pollock, is the fish used to make imitation crab. It is also the fish used to make the Stouffer’s Fish Fillet. Basically, pollock makes for a mean fish paste, otherwise known as surimi. Tilapia is another popular fish used to make surimi, though I prefer my tilapia breaded and pan-fried with a side of broiled baby red potatoes.

Ok, back to the Stouffer’s Fish Fillet meal, which is the point of this review.

Before heating this item, I apologized to my fellow cubefarmers for any awful fish smell that could emanate from the microwave. I also promised to take the leftovers/tray outside for disposal.

The verdict: $1.19 worth of white fish supplies a lot of protein. Skip the breading and make sure the fish is flaky before eating. Does it stink up the office? Certainly. Is the macaroni and cheese edible? Not really. I like my mac and cheese al dente with fresh red bell pepper, sauteed sausage and a touch of garlic. This mac and cheese languishes soggily in a vast pool of tasteless sauce. I do not think that Stouffer’s should have the right to call that glop cheese.

Immediately after picking off the breading and eating only the fish and a few bites of the macaroni and cheese, I took the meal outside to be tossed. There’s nothing quite as stare-inducing as walking around Downtown DC with a frozen meal in your hands.

Filed Under Fish, Pasta, Stouffer's Frozen Meal Reviews, Two Stars 
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2 Responses to “Stouffer’s Fish Fillet”

  1. AgentFour’s Mission: Heat. Eat. Review. » DiGiorno Microwave Rising Crust Supreme Pizza on May 3rd, 2006

    […] Abi says: Today a coworker heated up calimari and broccoli (together!) in the microwave. I no longer have any remorse over making my coworkers suffer through the Stouffer’s Fish Fillet and the Simply Asia Soy Noodles. […]

  2. Kenny on December 28th, 2006

    These meals taste good if you cook them in the oven. How in the world do you expect fish to taste good out of a microwave.

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