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Tesco 36 Omega 3 Fish Fingers 900G
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A serving contains the following of your guideline daily amount
Guideline Daily Amount Summary
147, 7%of your GDA
1g, 1%of your GDA
7g, 10%of your GDA
1g, 4%of your GDA
0.5g, 8%of your GDA
Alaska pollack fillet coated in breadcrumb.
Contains: Wheat, Gluten & Fish
Other Allergen Info: Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold.
Warnings: Warning: This product can contain minor bones. This product contains raw fish.
Alaska Pollock (Fish) (58%),Wheat Flour ,Sunflower Oil ,Water ,Salt ,Yeast ,Turmeric ,Colours (Capsanthin, Curcumin)
|Typical Values||100g grilled contains||Per 3 Fish Fingers (71g) grilled contains|
|Energy||876kJ (209kcal)||618kJ (147kcal)|
Keep Frozen - See storage instructions
Temperature: Fan 200°C,Gas 7,220°C
Time: 14 minutes
Time: 10 minutes
Time: 6 minutes
Adjust times according to your particular oven. All appliances vary these are guidelines only. Check food is piping hot throughout before serving. Not suitable for microwave cooking.
Standard Frozen Guidelines
Keep Frozen at -18°C or cooler. IMPORTANT: If food has thawed, do not refreeze.
IMPORTANT: If food has thawed, do not refreeze.
Using product information
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Where further dietary information is important to you, for example because you have an allergy or specific dietary requirement, you should contact Tesco Customer Services if the product is Tesco branded or the product manufacturer if the product is not Tesco branded.
Nutritional and guideline daily amounts (GDA) information is based on the typical composition of the product. Guideline daily amounts are those for a typical adult (men and women).
GDA information for non Tesco products is calculated by Tesco based on information provided to Tesco. Tesco has no control over the recipe or nutritional content of such products and information on this site may differ from that given on the product label. We would therefore recommend that you do not rely solely on this information and always check products labels.
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