The best salmon, smoked haddock & king prawn fish pie
Prefix 501 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 | 129 kcal | 6% |
| Fat | 6.5 g | 9% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 1.3 g | 1% |
| Fibre | 0.80 g | — |
| Protein | 8.2 g | 16% |
| Salt | 0.51 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato, milk, salmon (fish) (13%), smoked coloured haddock (10%), (haddock (fish), salt, colours (curcumin, annatto norbixin)), king prawns (crustacean), double cream (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), extra mature cheddar cheese (milk), white wine, butter (milk), cornflour, palm oil, Dijon mustard (water, mustard seed, spirit vinegar, salt), parmigiano reggiano cheese (milk), salt, parsley, fish stock (salt, water, thickener (maltodextrin), pollock powder (fish), sunflower oil, anchovy extract (fish), lemon powder, stabiliser (guar gum), COD powder (fish), pepper extract, onion powder), white pepper, black pepper, yeast.
- E100CurcuminColour
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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