THE ULTIMATE FISH STICK
Prefix 002 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 204 kcal | 10% |
| Total fat | 8.8 g | 11% |
| Saturated fat | 1.3 g | 7% |
| Total carbohydrate | 18.6 g | 7% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.88 g | 3% |
| Protein | 13.3 g | 27% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated May 24, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
fish (Alaska pollock), brown rice flour, vegetable oil (soybean and/or canola), whole grain yellow corn flour, sorghum flour, water, modified corn starch, contains 2% or less of: sugar, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), yeast, onion powder, garlic powder, spice, extractives of paprika, extractives of turmeric
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded fish”: 9.23 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.