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essential Waitrose MSC 2 hake fillets in breadcrumbs 345g

£3.49 (£10.12 per kg)

Add 2 for £6

  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label

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Product Summary

2 defrosted hake fillets formed from 100% hake fillet in a breadcrumb coating.

Common Name: Hake
Latin Name: Merluccius spp
Wild Caught or Farm Reared : Wild caught
Country of Origin: South Africa
Method of catch/Farming method: Demersal otter trawl

Nutrition

Typical values per 100g per fillet (typically xxxg)
Energy 774kj 1238 kj
Energy 184kcal 295 kcal
Fat 7.1g 11.4 g
Of which
- Saturates 0.6g 1.0 g
- polyunsaturated 1.9g 3.0 g
Carbohydrate 15.6g 25.0 g
Of which
- Sugars 1.4g 2.2 g
Fibre 1.1g 1.7 g
Protein 13.9g 22.2 g
Sodium 0.17g 0.27 g
Salt 0.43g 0.68 g
Typical values as prepared. Contains two Servings

Ingredients

Hake (fish) (69%), FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, water, cornflour, wheat semolina, rice flour, yeast, salt, wheat gluten, sunflower oil, white pepper, dried garlic, dried onion

Allergy Advice: Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold

Oven Cook

From Chilled/Ambient
Preheat oven. Remove all packaging. Place hake on a preheated baking tray in centre of oven. Cook until golden brown. Do not reheat once cooled (Time 20-25 mins Oven: 220�C, Fan: 200�C, Gas: Gas Mark gas 7)

Storage

Keep refrigerated below 5ºC Suitable for freezing. Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: do not refreeze once defrosted.

Recycling

Component Material Recyclable
film Plastic - Other No
label-glued Paper & card No
tray Plastic -PET Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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