Sunny South Pink Salmon Skinless & Boneless (170 g)
Sale Information
Description
Sunny South Skinless & Boneless Wild Pink Salmon 170gFeatures
High in omega 3 & vitamin D
Ingredients
Pink Salmon (FISH) (Oncorhynchus Gorbuscha, 99%), SaltAllergy Advice
| Fish | Contains |
Safety Warning
Although extra care has been taken to remove all bones, some may remain.
Nutrition Information
Country of Origin
| Place of Provenance | Produced from fish caught in the North Pacific Ocean |
Storage Guidelines
Once opened keep refrigerated. Remove from can, place in a non-metallic container and consume within 24 hours. For best before date see end of can.
Storage Type
| Type | Ambient |
Manufacturer Address
Produced for: Sunny South, P.O. Box No 3535, Dublin 11, Ireland.
Company Name
Sunny South
Company Address
P.O. Box No 3535, Dublin 11, Ireland.
Return To
Sunny South, P.O. Box No 3535, Dublin 11, Ireland.
Sale Information
Description
Sunny South Skinless & Boneless Wild Pink Salmon 170gFeatures
High in omega 3 & vitamin D
Ingredients
Pink Salmon (FISH) (Oncorhynchus Gorbuscha, 99%), SaltAllergy Advice
| Fish | Contains |
Safety Warning
Although extra care has been taken to remove all bones, some may remain.
Nutrition Information
Country of Origin
| Place of Provenance | Produced from fish caught in the North Pacific Ocean |
Storage Guidelines
Once opened keep refrigerated. Remove from can, place in a non-metallic container and consume within 24 hours. For best before date see end of can.
Storage Type
| Type | Ambient |
Manufacturer Address
Produced for: Sunny South, P.O. Box No 3535, Dublin 11, Ireland.
Company Name
Sunny South
Company Address
P.O. Box No 3535, Dublin 11, Ireland.
Return To
Sunny South, P.O. Box No 3535, Dublin 11, Ireland.
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.