Fillets are formed into frozen blocks. A conveyor sends the blanks through batter and breadcrumbs, doubling the thickness of the fishstick. Then each is passed through a hot vegetable oil bath for about one minute to seal the coating and allow the fishstick to be grilled or fried. Then the fishstick is frozen again, with the center reaching -4 °F/-20 °C in less than 20 minutes. After packaging, it is stored at -18 °F/-28 °C, ready for distribution.