FSH383MSC Battered Whitefish (50g-70g) 1x60
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MSC Battered Whitefish (50g-70g) 1x60

FSH383

MSC Battered Whitefish (50g-70g) 1x60

Popular
Frozen
MSC
United Kingdom
Collection:
£23.99
£0.40 each
Delivery:
£25.49
£0.42 each
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Ingredients

MSC Pollock (Theragra chalcogramma) (FISH) (50%), Water, Fortified WHEAT Flour (WHEAT Flour, Calcium Carbonate,
Iron, Niacin, Thiamin), Maize Starch, Rapeseed Oil, Salt, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), WHEAT
Starch, Dextrose, Yeast Extract, Stabiliser (Xanthan Gum).

Nutrition values

Nutrition Values
(per 100g/ml)
Energy (KJ)
876
Energy (KCAL)
210
Fat (g)
10.7
- of which Saturates (g)
0.88
Carbohydrate (g)
19.1
- of which Sugars (g)
0.9
Protein (g)
8.7
Salt (g)
0.61

Allergy advice

for allergens, see ingridients in bold

Usage info

Cooking Guidelines: Cook From Frozen : Always ensure the product core temperature reaches 72°C. Deep Fry: Deep fry in hot oil at 180°C for approximately 3-4 minutes. Alternatively Oven Bake at 220°C/ Gas Mark 7 For approximately 12-14 Minutes. Leave to rest for 2 minutes post cook. Cook thoroughly until piping hot throughout.

Storage & size

brand
Iceland
origin
United Kingdom
storage
store frozen -18°C or below.
net weight
3kg
collection unit price
£0.40 each
delivery unit price
£0.42 each
size or cut
1x60
quantity per layer
13
pallet quantity
169
dimension
38 x 12 x 23.5cm

DISCLAIMER

The above information has been prepared to assist in the selection of your purchase.

Whilst we have taken great care in preparing these details and believe that they are accurate our suppliers may vary the ingredients or contents of the product at short notice without notifying JJ Food Service Limited. We therefore strongly advise that you read the product packaging and labels prior to use.

If you do require more precise ingredient and content information you should consult the manufacturer, whose contact details will appear on the packaging or labels. For JJ Food Service Limited branded products please contact our JJ customer service department on