Frozen fish ball
This classic version of fish balls is made from pike. The dish can be served with fresh vegetables, salad, sauces or a lemon wedge. Fish balls have a soft, fluffy texture and a salty and natural taste of fish. It is a traditional and much-loved dish typical of the cuisines of many countries.
Hake (64%) (Merluccius hubbsi ) (country of origin - Argentina), breadcrumbs (wheat flour, drinking water, salt, yeast), egg mass, carrots, onions, cream, drinking water, rapeseed oil, iodized salt, dill, potato flakes (potatoes, emulsifier E471, stabilizers E450i, E330, antioxidant E304), black pepper.
Nutrition declaration per 100 g
| Energy | Fat | Of which saturates | Carbohydrate | Of which sugars | Fibre | Protein | Salt |
| 523 kJ/ 125 kcal | 4,8 | 1,8 | 6,5 | 1,4 | 0,4 | 13,8 | 0,7 |
The semi-finished product is baked in a convection oven at 165*C for 25 minutes until nicely browned, until the internal temperature of the product reaches 75 ºC.
Frozen product. Do not store above –18 °C. Do not refreeze defrosted product again. Shelf life of the thawed product is up to 48 hours when stored at 0 - +6 ° C.
