
Haddock & Hops Battered Wild Haddock Fillets
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 208 kcal | — |
| Fat | 14.4 g | 19% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 20.0 g | — |
| of which sugars | 2.4 g | 2% |
| Fibre | 0.80 g | 3% |
| Protein | 9.6 g | — |
| Sodium | 0.24 g | 10% |
Open Food Facts, ODbL, record updated August 23, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
FILETS D'AIGLEFIN SAUVAGE DANS UNE PÄTE FAITE DE BIERE (EAU, ORGE, HOUBLON, LEVURE), CHAPELURE DE BLÉ GRILLÉE AVEC ÉPICES, HUILE DE CANOLA, EAU, FARINE DE BLÉ, AMIDON DE MAÏS, AMIDON DE MAÏS MODIFIÉ, AMIDON DE BLÉ, HUILE DE PALME MODIFIÉE, FARINE DE MAIS JAUNE, SEL, POUDRE À PÄTE, ISOLAT DE PROTÉINES DE SOYA (CONTIENT LECITHINE DE SOYA), SUCRE, DEXTROSE, HUILE DE TOURNESOL À TENEUR ÉLEVÉE EN ACIDE OLÉIQUE SUBSTANCES LAITIÈRES MODIFIÉES (CONTIENNENT LÉCITHINE DE SOYA), GOMME DE GUAR, ÉPICES. CE POISSON A ÉTÉ MINUTIEUSEMENT DÉSARÊTÉ, MAIS IL PEUT TOUJOURS CONTENIR DES TRACES D'ARÊTES.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E412Guar gumEmulsifier · 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.