
Taste The Difference Fish Pie Topped With Creamy Mash
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 | 125 kcal | 6% |
| Fat | 5.2 g | 7% |
| of which saturates | 2.7 g | 14% |
| Carbohydrate | 9.8 g | 4% |
| of which sugars | 1.0 g | 1% |
| Protein | 9.0 g | 18% |
| Salt | 0.45 g | 8% |
Open Food Facts, ODbL, record updated 28 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato, MSC Certified Alaska Pollock (Theragra chalcogramma) (Fish) (1%), Whole Cows' Milk, ASC Certified Scottish Salmon (Salmo salar) (Fish) (9%), Cooked King Prawn (7%) (ASC Certified King Prawn (Litopenaeus vannamel) (Crustacean), Water, Salt, Acidity Regulator Sodium Carbonates), Double Cream (Cows Milk), Extra Mature Cheddar Cheese (25%) (Cows' Milk) Medium Cheddar Cheese (Cows Milk, Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Salted Butter (Butter (Cows Milk, Salt), Fish Stock (Fish Bones, Fish Skin, Water, Comflour, Sugar, Salt, Sunflower Oil, Black Pepper Extract), Comflour, Shellfish Stock (Glucose Syrup, Yeast Extract, Shrimp Powder (Crustacean), Water, Salt, Onion Powder, Parsley Extract, Maltodextrin, Sugar, Rapeseed Oil, Onion, White Wine, Rapeseed Oil, Fish Gelatine, Parsley, Salt, Yeast, Olive Oil, White Pepper, Sea Salt, Caramel Syrup, Paprika, Black Pepper
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E428Gelatine
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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.