Codfish Ball Cakes pascoal - codfish finger foodCodfish Ball Cakes pascoal - codfish finger food



Without defrosting, remove as many cod balls as needed from packaging and put the rest back in the freezer.

Fryer: Heat oil to 180°C. Without defrosting, place the codfish balls in very hot oil (180°C) and turn until the sides are golden brown. Remove the product and, with the help of absorbent paper, absorb the excess oil.

INGREDIENTS: Codfish (Gadus morhua) (45%), water, pasteurized liquid egg, potato flakes [dehydrated potato flakes, emulsifier (E 471), stabilizer (E 450), antioxidants (E 304 and E 330), preservative (E 223 ), natural coloring (curcuma)], dehydrated onion, salt, dehydrated parsley and white pepper. Due to a manual extraction process, exceptionally some spine may appear.


Logistic Data

Storage Conditions | Labeling | Others

Storage and transport: Store and transport at -18°C.

Shelf life: 18 Months after date of production.


Primary packaging:

Secondary packaging: micro-corrugated carton with identification tag.

Sales Location: Retail shops equipped with means of conservation for frozen food.

Recommendations: The product should be thawed before being consumed.

Labeling: Name of the product, List of ingredients; Net quantity; Date of minimum durability, Recommendations; Lot Identification; Storage temperature; Name and address of Distributor / producer; Identification mark; Nutritional information; Health mark; Recycle symbol.