2 Defrosted, dyed, smoked skinless and boneless haddock loins.This is the best cut of haddock and is slowly smoked over oak and beech in a traditional Grimsby smokehouse to infuse it with flavour.
Allergy Advice For allergens see ingredients in bold.
Warnings
Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only.. Wash hands, all surfaces and utensils after touching raw fish. Size and thickness of fish may vary, cook times are given as guidance, please note that larger thicker pieces may take longer to cook.. Although every care is taken to remove bones, some may remain
. Contains 2 Servings
Typical values
PER 100g
PER LOIN
Energy
423kJ
419 kJ
Energy
100kcal
99 kcal
Fat
<0.5g
<0.5 g
Of which Saturates
0.0g
0.0 g
Carbohydrate
0.9g
0.9 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.8g
0.8 g
Protein
22.6g
22.3 g
Salt
0.93g
0.92 g
Origin Information
United Kingdom
Cooking instructions
General
Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only. Wash hands, all surfaces and utensils after touching raw fish. Size and thickness of fish may vary, cook times are given as guidance, please note that larger thicker pieces may take longer to cook.
Poach
From Chilled
Poach from Chilled. Time: 19 mins SIMMER. Remove all packaging. Place the loins into a large pan, cover with 1 litre of cold water, add the lid and bring to a simmer over a medium heat for 10 minutes, reduce to a low heat and simmer for 9 minutes. Serve immediately.
Oven cook
From Chilled
Preheat oven. Remove all packaging. Wrap the fish together in a lightly oiled foil to form a parcel. Place on a baking tray in the centre of the oven. (Time 25 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark 6)
Recycling
Component
Material
Recyclable
Label
Paper & card
tray
Plastic - Other
film
Plastic - Other
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