Fish finger
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 190 kcal | 10% |
| Fat | 8.3 g | 12% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 15.2 g | 6% |
| of which sugars | 0.80 g | 1% |
| Fibre | 0.90 g | — |
| Protein | 13.2 g | 26% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 30 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Alaska Pollock Fillet (60%) (Fish), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Rapeseed Oil, Water, Gram Flour, Potato Starch, Wheat Starch, Salt, Maltodextrin, Raising Agents: Diphosphates, Sodium Bicarbonate; Wheat Gluten, Cocoa Butter, Onion Powder, Spice (Mustard), Mustard Flour, Garlic Powder, Yeast Extract, Flavour (contains Mustard), Sunflower Oil, Spice Extract
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Alaska pollock”: 12.0 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.