Waitrose 1 British Monkfish Chunks300g

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Waitrose 1 British Monkfish Chunks
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£6.00(£20/kg)6.00
Frozen British Monkfish Chunks
Prized for its firm, meaty texture and subtle, sweet flavour. Delicious in curries and stir fries
  • Suitable for freezing
  • Waitrose own label

PER 100g

Energy

413kJ
97kcal

Per Portion/A serving contains

Energy

619kj
146kcal

7% RI

Fat

<0.5g

Low

<1% RI

Saturates

<0.1g

Low

1% RI

Sugars

0.0g

Low

0% RI

Salt

0.36 g

Low

6% RI

RI = % of your daily reference intake

INGREDIENTS: monkfish (Lophius piscatorius) (fish).

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. Contains 2 Servings

Typical valuesPER 100gA serving contains
Energy413kJ619 kJ
Energy97kcal146 kcal
Fat<0.5gg
Fat<0.5g g
Of which Saturates<0.1gg
Of which Saturates<0.1g g
Carbohydrate0.0gg
Carbohydrate0.0g g
Of which Sugars0.0g g
Of which Sugars0.0gg
Fibre0.0gg
Fibre0.0g g
Protein24.0g36.0 g
Salt0.24g0.36 g

Origin Information

  • United Kingdom
  • United Kingdom

Warnings

  • Wash hands, all surfaces and utensils after touching raw fish. Warning Filleting removes all major bones: small bones may remain. Warning: Do not reheat once cooled

Other

For best results, pan fry from frozen. All cooking appliances vary. This is a guide only. Remove all packaging. Heat oil in pan, over a low heat and place fish in the pan. Cook for 22 - 24 minutes, turning frequently and separating the chunks during cooking.

Cooking instructions

General

Wash hands, all surfaces and utensils after touching raw fish.

Recycling

ComponentMaterialRecyclable
Outer case labelPaper & card
Vacuum bagMixed Material
cartonPaper & card
Cardboard Outer CaseCard
tapePlastic - PP (Polypropylene)
palletWood

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. 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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