siļke
Prefix 477 was issued by GS1 Lithuania. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 174 kcal | 9% |
| Fat | 12.0 g | 17% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 2.9 g | 1% |
| of which sugars | 0.90 g | 1% |
| Protein | 14.0 g | 28% |
| Salt | 4.3 g | 72% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Salted Atlantic herring fillets skinless 80% (Atlantic herring (Clupea harengus) (caught: FAO 27 (North-East Atlantic-A: Norwegian Sea and /or B: North Sea and/or C: Icelandic waters), fishing gear - surrounding nets and lift nets/ trawls (location A, Band/or Csee next to Use by date)) fillets (from fish), salt, dextrose, flavour enhancer E621, acidity regulators: E575, E330, E334, preservatives: E211, E202), refined oil 20 % (1: rapeseed; 2: sunflower (oil type 1 or 2 see next to Use by date)). Lot No/ Use by: see on the package. e
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E575Glucono-delta-lactoneSequestrant
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Atlantic herring”: 2.68 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.