Birds Eye: Vacuum Sealed Haddock Steaks, 1960s
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| (seagulls) | 0:00 | |
| - | Fresh. Gives fish the good flavor. | 0:03 |
| - | Aye, but fish is fish, | 0:08 |
| til you create the sauce. | 0:09 | |
| - | Fresh! | 0:13 |
| - | The sauce! | 0:14 |
| Narrator | They're both right! | 0:15 |
| And that's the news from Birds Eye. | 0:16 | |
| Seafood frozen fresh from the sea, | 0:19 | |
| in butter sauce with lemon and white wine. | 0:22 | |
| This new vacuum sealed cooking pack makes it possible. | 0:25 | |
| Let's Birds Eye bring you haddock caught off Nova Scotia, | 0:28 | |
| fileted, quickly frozen, | 0:31 | |
| then vacuum sealed in a sauce created with butter, | 0:33 | |
| lemons, a touch of white wine. | 0:38 | |
| You cook it. | 0:40 | |
| See? | 0:41 | |
| Actually bastes itself to a flaky turn. | 0:42 | |
| Open. | 0:45 | |
| Seafood by Birds Eye, fresh from the sea, | 0:46 | |
| in butter sauce with lemon and white wine. | 0:49 | |
| Try all five new seafood dishes from Birds Eye. | 0:52 | |
| - | Fresh! | 0:56 |
| - | The sauce! | 0:57 |
| - | Fresh! | 0:57 |
| - | The sauce! | 0:58 |
| - | Fresh! |
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