Fish Fingers
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 203 kcal | 10% |
| Fat | 8.9 g | 13% |
| of which saturates | 0.93 g | 4% |
| Carbohydrate | 19.2 g | 6% |
| of which sugars | 2.7 g | 3% |
| Fibre | 0.67 g | 2% |
| Protein | 11.1 g | 22% |
| Sodium | 0.24 g | 10% |
Open Food Facts, ODbL, record updated 10 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Hoki (51%), water, wheat flour, canola oil, maize flour, wheat starch, maize starch, salt, sugar, wheat gluten, yeast, acidity regulators (450, 451).
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded fish”: 9.23 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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