One typical salmon fillet
- Energy680kJ 162kcal8%
- Fat8.4g12%
- Saturates1.4g7%
- Sugars0.2g0%
- Salt0.6g10%
of the reference intake*
Typical values per 100g: Energy 756kJ / 181kcal
Product Description
- Skin on steamed salmon (Salmo salar) fillets.
- Carefully prepared and steamed for a light, delicate flavour Responsibly sourcing our seafood is important to us, which is why Tesco fish experts work with responsibly managed farms and fisheries to continually improve their high standards of quality, welfare and sustainability.
Information
Ingredients
Salmon (Fish) (99%), Salt, Lemon Juice
Allergy Information
- For allergens, see ingredients in bold.
Storage
Keep refrigerated. Once opened, use immediately.
Cooking Instructions
Oven
Temperature: , ,
Instructions: 180°C / Fan 160°C / Gas 4 13-15 mins. Place the fillets on a lightly oiled baking tray and cover loosely with foil. Place tray in the centre of a pre-heated oven for 13-15 minutes.
Cooking Precautions
- All appliances vary, these are guidelines only.
- Remove all packaging.
- Check food is piping hot throughout before serving.
Produced in
the U.K.
Farmed in
Norway
Number of uses
2
Freezing Guidelines
- Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrosting
- Defrost thoroughly for a minimum of 10 hours in a refrigerator.
- Once defrosted use on the same day and do not refreeze.
- Follow the preparation guidelines above.
Warnings
- Caution: Although every care has been taken to remove bones, some may remain.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
180g e
Nutrition
| Typical Values | Per 100g | A serving contains |
|---|---|---|
| Energy | 756kJ / 181kcal | 680kJ / 162kcal |
| Fat | 9.3g | 8.4g |
| Saturates | 1.5g | 1.4g |
| Carbohydrate | 1.0g | 0.9g |
| Sugars | 0.2g | 0.2g |
| Fibre | 0g | 0g |
| Protein | 23.2g | 20.9g |
| Salt | 0.7g | 0.6g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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