Orkney herring sweet cured
Prefix 506 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 | 234 kcal | 12% |
| Fat | 10.9 g | 16% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 29.4 g | 11% |
| of which sugars | 28.1 g | 31% |
| Fibre | 0.00 g | — |
| Protein | 4.6 g | 9% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients; Cured skinless fillet pieces of Herring (Fish) (44%), water, sugar, onion, spirit vinegar, salt, lactic acid, citric acid, preservative E211. For allergens see ingredients listed in BOLD. Every effort has been made to remove bones, but some soft bones may remain. Send a postcard with your name and address to receive a free recipe leaflet or apply online at: www.orkneyherring.com wwwsion
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pickled herring”: 2.78 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
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