Haddock goujons
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 217 kcal | 11% |
| Fat | 9.9 g | 14% |
| of which saturates | 0.91 g | 5% |
| Carbohydrate | 16.5 g | 6% |
| of which sugars | 0.30 g | 0% |
| Fibre | 1.4 g | — |
| Protein | 16.1 g | 32% |
| Salt | 0.39 g | 6% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
haddock (fish) (74,3%), water, breadcrumbs (10,5%) [rice flour, gram flour, maize starch, salt, dextrose], batter (8,8%) [rice starch, potato starch, tapioca starch, citrus fibre], predust (6,4%) [egg white] lemon pepper seasoning [sea salt, black pepper, citric acid, garlic, onion spice extract, yeast extract], parsley, rapeseed ol, oven: remove all for 200°c/400°f/ baking tray, cook i approximately 12-15 until cooked throuc hob: remove all p minutes until cooke for allergen information, see ingredients in bold, packaged in a protective atmosphere, important: this product contains raw fish and must be cooked according to cooking instructions, although extra care has been taken to remove all bones, some small bones may remain, please ensure fooc piping hot, the ab guidelines only,
- E330Citric acidAntioxidant · Sequestrant
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
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