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Malabar Red Snapper portions, 170 - 230 g, 20% glaced, ~1 kg

Malabar Red Snapper portions, 170 - 230 g, 20% glaced, ~1 kg

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Malabar Red Snapper portions, 170 - 230 g, 20% glaced, ~1 kg

Barcode: 23551118
Country of origin: Netherlands
Description

Enjoy delicious Malabar Red Snapper portions, made from fresh fish, frozen straight from the Pacific and Indian Oceans. Each portion weighs between 170 and 230 g, with 20% glaze, perfect for quick preparation and a delightful taste experience.

Ingredients

Lutjanidae caught in the Pacific Ocean FAO 71/ Indian Ocean FAO 57. Fishing tools: hooks and nets. Country of origin Southeast Asia. Ingredients: common reefers (fish), water (glaze 20%). Storage temperature minus 18 °C. Freezing date, Best before: see on the package. Do not refreeze after thawing. Heat treatment required before consumption. Importer "Rud. Kanzow", Germany. Seller UAB "Sanitex", Raudondvario pl. 131, 47501 Kaunas. www.sanitex.eu

Additives

Water

Allergens

Fish

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Additives & Effects

All the information about nutrition and comparison with similar products

Water: Essential for life, but in excess in food applications, it may indicate poor-quality fillers.

Additives Overview

Powered by AI

The Malabar Red Snapper portions appear to be safe for consumption, assuming proper handling and cooking practices are followed. However, like all seafood, it may pose potential risks of seafood allergies and contamination with heavy metals or bacteria if not sourced from reputable suppliers and improperly cooked.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The Malabar Red Snapper portions appear to be safe for consumption, assuming proper handling and cooking practices are followed. However, like all seafood, it may pose potential risks of seafood allergies and contamination with heavy metals or bacteria if not sourced from reputable suppliers and improperly cooked.

Other details

Added
January 19, 2025 at 16:50:21 UTC
Last checked
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Last updated
April 6, 2026 at 15:58:52 UTC
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