Ready to Eat 2 Sweet Chilli Hot Smoked Salmon Fillets
Prefix 042: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 195 kcal | 10% |
| Fat | 10.5 g | 15% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 4.0 g | 2% |
| of which sugars | 3.9 g | 4% |
| Fibre | 0.54 g | — |
| Protein | 21.1 g | 42% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Skin on, boneless hot beechwood smoked salmon with sweet chilli sauce. Ingredients: 91% Salmon (Fish), 8% Sweet Chilli Sauce (Sugar, Paprika Paste [Paprika, Spirit Vinegar, Sugar, Salt], Corn Starch, Red Wine Vinegar, Red Chilli Pepper, Paprika, Cumin, Black Pepper, Ginger, Coriander Leaves, Lemongrass, Turmeric, Salt, Water, Onions, Garlic, Chilli Flakes, Sunflower Oil, Flavouring), Salt. Allergy Advice: For allergens, see ingredients in bold.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Smoked salmons”: 7.85 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.