Product Description
- Skin-on smoked and dyed haddock (Melanogrammus aeglefinus) fillets, defrosted.
- Oak and beechwood smoked for a rounded flavour
- Pack size: 280g
Information
Ingredients
Haddock (Fish) (98%), Salt, Colour (Curcumin, Annatto).
Allergy Information
- For allergens, see ingredients in bold.
Storage
This product was previously frozen and has been restored to chill temperatures under carefully controlled conditions. It is still suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.Defrost thoroughly for a minimum of 10 hours in the refrigerator. Once defrosted use on the same day and do not refreeze. Follow the preparation guidelines above. Keep refrigerated. Once opened, use immediately.
Cooking Instructions
Oven
Instructions: Temperature: 180°C, Fan 160°C, Gas 4
Time: 15-20 minutes
Loosely wrap each fillet in lightly oiled foil to form individual parcels. Place on baking tray on middle shelf of oven for 15-20 minutes.
Poach
Instructions: Place the fillets in a shallow pan in enough milk to cover. Simmer gently for 6 minutes. Spoon some of the liquor over the fish during cooking if required Time: 6 minutes
Cooking Precautions
- All appliances vary these are guidelines only.
- Take care when opening parcel as steam may escape.
Produce of
Produced in United Kingdom
Preparation and Usage
Preheat oven.
Number of uses
- Servings
Warnings
- Caution: Although every care has been taken to remove bones, some may remain.
Recycling info
Film. Plastic not currently recycled
Return to
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K
Net Contents
280ge
Nutrition
| Typical Values | 100g as sold |
|---|---|
| Energy | 328kJ / 77kcal |
| Fat | 0.4g |
| Saturates | 0.1g |
| Carbohydrate | 0g |
| Sugars | 0g |
| Protein | 18.4g |
| Salt | 1.5g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - |
Safety information
View more safety information
Caution: Although every care has been taken to remove bones, some may remain.
Using Product Information
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