Enjoy the authentic taste of the Caribbean with Cawoods Skinless & Boneless Saltfish! This dry-cured and salted Pollock is a great source of protein, low in fat, and sugar-free, perfect for a healthy and delicious meal. Simply soak to remove excess salt and cook to your liking.
The perfect Caribbean Cuisine, once this dry cured and salted fish has been bathed and soaked to dissipate excess salt it will remain a good source of protein, low in fat and sugar free.
Suitable for the microwaveProduct information
The perfect Caribbean Cuisine, once this dry cured and salted fish has been bathed and soaked to dissipate excess salt it will remain a good source of protein, low in fat and sugar free.Naturally high in protein, Low fat, Sugar free
Preparation and Usage
Preparation Instructions:
Soak fish in a basin with cold water for 5-6 hours.
Change the water several times.
The product will rehydrate and de-salt.
Cook to your recipe
To be cooked before consumption.
Package Type
Tray & Heat Sealed
Other Information
Full Product Name:
Dry Salted Skinless & Boneless
Storage:
Store in a cool dry place
Under warm conditions product life will be reduced.
To maintain product quality in warm conditions keep refrigerated.
Once soaked, keep refrigerated and cook within 48 hours.
Safety Warning:
Warning: Although great care has been taken to remove all bones some may remain.
Origin:
Pacific, Trawls
Brand
Cawoods
Manufacturer
Packed for:
Cawoods (Fishcurers) Ltd,
Estate Road 6,
South Humberside Industrial Estate,
Grimsby,
DN31 2TG.
Return To Address
If you require specific advice on how to use Cawoods branded product, please email info@cawoodsfish.com. For all other products, please see www.cawoodsfish.com
Cawoods (Fishcurers) Ltd,
Estate Road 6,
South Humberside Industrial Estate,
Grimsby,
DN31 2TG.
Typical Values
per 100g
Energy
412kJ/97kcal
Fat
0.0g
of which saturates
0.0g
Carbohydrates
0.0g
of which sugars
0.0g
Protein
23g
Salt
15.1g
Ingredients
Pollock (Fish) 99%, Salt
Allergen Information
Contains Fish
Dietary Information
Low Fat
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