10 DAY SHELF LIFE & SUITABLE FOR FREEZING
Cooking instructions: Poach in milk or bake gently with a knob of butter or a drizzle of olive oil until the flesh flakes under the pressure of a fork.
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Weight: Approx 1kg
Smoked HADDOCK [FISH] (Melanogrammus Aeglefinus) 97.5g
[ALLERGENS are identified in CAPS BOLD type. Although every care has been taken to remove all bones some may remain.]
Storage: Store in a refrigerator at 0°C to 4°C.
Catch Area: North Sea FAO27 11a2