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Hot smoked Argentinian sea pine, head off, kg

Hot smoked Argentinian sea pine, head off, kg

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Hot smoked Argentinian sea pine, head off, kg

Barcode: 23575917
Country of origin: Lithuania
Description

Hot smoked Argentinian hake, head off and skinless. A perfect choice for delicious snacks or dishes, made from fresh fish from South America. 98% fish and natural salt ensure an exceptional flavor.

Ingredients

Caught: southwestern Atlantic Ocean, Argentina, fishing area FAO 27- IIId. Gear: trawls. Ingredients: Argentine hake (FISH), (lat. Merluccius merluccius) 98%, table salt (E535) 2%. Nutritional information per 100 g: Energy value 374 kJ/88 kcal, Fat 1.1 g, of which saturated fatty acids 0.31 g, Carbohydrates ˂0.03 g, of which sugars 0 g. Proteins 19.6 g. Salt 1.54 g. Keep at 0 +6 °C. Made in Lithuania.

Additives

Salt

Sodium ferrocyanide (E535)

Allergens

Fish

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may lead to increased blood pressure and other cardiovascular issues.

Sodium Ferrocyanide: Commonly used as an anti-caking agent in salt, generally recognized as safe but excessive amounts may cause mild toxicity symptoms.

Additives Overview

Powered by AI

The product appears safe for consumption, as it mainly consists of fish and a small amount of table salt. However, the presence of E535 (sodium ferrocyanide) may raise concerns for individuals with specific sensitivities or allergies, though it is generally recognized as safe by regulatory agencies.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The product appears safe for consumption, as it mainly consists of fish and a small amount of table salt. However, the presence of E535 (sodium ferrocyanide) may raise concerns for individuals with specific sensitivities or allergies, though it is generally recognized as safe by regulatory agencies.

Other details

Added
January 19, 2025 at 11:53:15 UTC
Last checked
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Last updated
April 6, 2026 at 15:58:52 UTC
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