Waitrose MSC handmade line caught cod fishcake 120g


  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label
  • Service counter Service Counter



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Product Summary

Common Name: Atlantic Cod
Latin Name: Gadus morhua
Wild Caught or Farm Reared : Wild caught
Country of Origin: Iceland and Norway
Method of catch/Farming method: Long line and Demersal otter trawl
Wild caught Catch Area: North East Atlantic


Typical values per 100g per fish cake
Energy 728kj 902 kj
Energy 173kcal 214 kcal
Fat 5.3g 6.6 g
Of which
- Saturates 0.4g 0.5 g
- polyunsaturated 1.5g 1.8 g
Carbohydrate 20.2g 25.0 g
Of which
- Sugars 2.0g 2.5 g
Fibre 0.5g 0.6 g
Protein 11.0g 13.7 g
Sodium 0.23g 0.29 g
Salt 0.57g 0.71 g
Typical values as consumed


COD FISHCAKE (cod (fish) (59%), potato, onion, wheat flour, lemon juice, parsley, cornflour, salt, yeast, white pepper), GOLDEN CRUMB COATING (wheat flour, water, rapeseed oil, cornflour, wheat semolina, rice flour, salt, cider vinegar, extra virgin olive oil, yeast, wheat gluten, sugar, 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
Pre-heat oven. Place on a baking tray in centre of oven, turn halfway through cooking. Check food is piping hot, if not reheat for further brief period. (Time 18-20 minutes Oven: 220�C, Fan: 180�C, Gas: Gas Mark gas 7)


Keep refrigerated below 5°C. Eat within one day of purchase. Suitable for home freezing, on day of purchase, in a 4 star food freezer, or a 3 star food compartment. Use within one month.


Component Material Recyclable
absorbent pad Mixed Material No
base Card Yes
leaflet Paper & card Yes
lid Card 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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