Breaded Haddock Fillets
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 213 kcal | 11% |
| Fat | 9.2 g | 13% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 16.7 g | 6% |
| of which sugars | 0.70 g | 1% |
| Fibre | 2.5 g | — |
| Protein | 14.9 g | 30% |
| Salt | 0.74 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Haddock 58% (fish), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, potato starch, wheat gluten, salt, extra virgin olive oil, cider vinegar, sugar, yeast, stabiliser (hydroxypropyl methyl cellulose), dried onion, dried mustard, garlic, pepper extract, dried yeast extract, wheat starch.
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Establishment
- Joseph Robertson (Aberdeen) Ltd
- Town
- Aberdeen
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II. · Food Standards Agency · Food Standards Scotland, 29 September 2026, OGL v3
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breaded fish” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 29 September 2026, OGL v3
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