New Zealand King Salmon
Prefix 085 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 | 286 kcal | 14% |
| Total fat | 21.4 g | 27% |
| Saturated fat | 3.6 g | 18% |
| Total carbohydrate | 3.6 g | 1% |
| Total sugars | 0.71 g | — |
| Protein | 19.6 g | 39% |
| Sodium | 0.93 g | 40% |
Open Food Facts, ODbL, record updated July 22, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Farm raised King salmon (Oncorhynchus tsawytscha), seasoning (spices, sea salt, dehydrated [onion, red bell pepper, garlic], dextrin, dextrose, hydrolyzed vegetable protein, maltodextrin, methylcellulose, citrus fibre, yeast extract, sodium citrate, vegetable extract), sea salt, sugar, natural beech woodsmoke, astaxanthin (color).
- E1400DextrinCarrier · Emulsifier · Stabilizer · Thickener
- E161jAstaxanthin
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E461methyl celluloseEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Smoked salmons” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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