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costco fish and chips

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Barcode: 0221973424086 (EAN / EAN-13) 221973424086 (UPC / UPC-A)

Countries where sold: Canada

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Health

Ingredients

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    64 ingredients

    potatoes (potatoes, vegetable oil, modified potato starch, rice flour, tapioca dextrin, salt baking pohder, calcium lactate, colour, soy lecithin, xanthan gum, dextrose, sodium acid pyrophosphate), fish (cod, chickpea flour, cornstarch, potato starch, vegetable oil, rice flour, corn flour, salt, baking soda, sodium acid pyrophosphat, dextrose xanthan gum) oil, vinegar, salt, honey, prepared mustard, concentr lemon juice, spice, flavor, xanthan gum, polysorbate sodium edta), sauce (canola oil, water, frozen yolk, vinegar, sugar , relish, salt, caper, conc, lemon jce, spices, herbs ,polysorbate 60, xanthan gum, lactic acid, potassium sorbate, sodium benzoate, calcium di-sodiun edta), lemon, *** contains: cod, barley, egg, mustard, sulfites, *** may contain: milk, other fish, shellfish , crustaceans, tree nuts, peanut, sesame, wheat, sov, ***previously frozen - keep refrigerated ***cooking instructions*** conventional oven: preherat oven to 218c (425f), arrange fish , potatoes on lined metal baking pan, leaving space betheen fillets, bake uncovered on middle rack, for 20-26 min or until the coating of the fish and potatoes are golden brohn and crispy, turn fish fillets over after 12 min*, air fryer method: cook potatoes on air fry mode at 199 hen add the fish cook ond
    Allergens: Eggs, Fish, Gluten, Mustard, Soybeans, Sulphur dioxide and sulphites
    Traces: Crustaceans, Fish, Gluten, Nuts, Peanuts, Sesame seeds

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E415 - Xanthan gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fish, Honey, Shellfish, Crustacean

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Fish, Shellfish, Crustacean

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : potatoes (potatoes, vegetable oil, modified potato starch, rice flour, tapioca dextrin, salt baking pohder, calcium lactate, colour, soy lecithin, xanthan gum, dextrose, sodium acid pyrophosphate), fish, oil, vinegar, salt, honey, prepared mustard, concentr lemon juice, spice, flavor, xanthan gum, polysorbate sodium edta, sauce (canola oil, water, frozen yolk, vinegar, sugar, relish, salt, caper, conc, lemon jce, spices, herbs, polysorbate 60, xanthan gum, lactic acid, potassium sorbate, sodium benzoate, calcium disodiun edta), lemon, other fish, shellfish, crustaceans, tree nuts, peanut, sesame, wheat, sov, previously frozen, keep refrigerated ***cooking instructions*** conventional oven (preherat oven to 218c (425f)), arrange fish, potatoes on lined metal baking pan, leaving space betheen fillets, bake uncovered on middle rack, for 20-26 min and until the coating of the fish and potatoes are golden brohn and crispy, turn fish fillets over after 12 min, air fryer method (cook potatoes on air fry mode at 199 hen add the fish cook ond)
    1. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 3.2258064516129 - percent_max: 100
      1. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0.268817204301075 - percent_max: 100
      2. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      3. modified potato starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
      4. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 25
      5. tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. salt baking pohder -> en:salt-baking-pohder - percent_min: 0 - percent_max: 16.6666666666667
      7. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. colour -> en:colour - percent_min: 0 - percent_max: 12.5
      9. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 11.1111111111111
      10. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      11. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.09090909090909
      12. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    2. fish -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 50
    3. oil -> en:oil - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 25
    5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 20
    6. honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 16.6666666666667
    7. prepared mustard -> en:prepared-mustard - percent_min: 0 - percent_max: 14.2857142857143
    8. concentr lemon juice -> en:concentr-lemon-juice - percent_min: 0 - percent_max: 12.5
    9. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. polysorbate sodium edta -> en:polysorbate-sodium-edta - percent_min: 0 - percent_max: 5
    13. sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.5
      3. frozen yolk -> en:frozen-yolk - percent_min: 0 - percent_max: 1.66666666666667
      4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.25
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1
      6. relish -> en:relish - percent_min: 0 - percent_max: 0.833333333333333
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.714285714285714
      8. caper -> en:capers - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      9. conc -> en:conc - percent_min: 0 - percent_max: 0.555555555555556
      10. lemon jce -> en:lemon-jce - percent_min: 0 - percent_max: 0.5
      11. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.454545454545455
      12. herbs -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      13. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.416666666666667
      14. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      15. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      16. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3125
      17. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3125
      18. calcium disodiun edta -> en:calcium-disodiun-edta - percent_min: 0 - percent_max: 0.3125
    14. lemon -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 5
    15. other fish -> en:other-fish - percent_min: 0 - percent_max: 5
    16. shellfish -> en:shellfish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    17. crustaceans -> en:crustacean - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    18. tree nuts -> en:tree-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. peanut -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 5
    20. sesame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 5
    21. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.76190476190476
    22. sov -> en:sov - percent_min: 0 - percent_max: 4.54545454545455
    23. previously frozen -> en:previously-frozen - percent_min: 0 - percent_max: 4.34782608695652
    24. keep refrigerated ***cooking instructions*** conventional oven -> en:keep-refrigerated-cooking-instructions-conventional-oven - percent_min: 0 - percent_max: 4.16666666666667
      1. preherat oven to 218c -> en:preherat-oven-to-218c - percent_min: 0 - percent_max: 4.16666666666667
        1. 425f -> en:425f - percent_min: 0 - percent_max: 4.16666666666667
    25. arrange fish -> en:arrange-fish - percent_min: 0 - percent_max: 4
    26. potatoes on lined metal baking pan -> en:potatoes-on-lined-metal-baking-pan - percent_min: 0 - percent_max: 3.84615384615385
    27. leaving space betheen fillets -> en:leaving-space-betheen-fillets - percent_min: 0 - percent_max: 3.7037037037037
    28. bake uncovered on middle rack -> en:bake-uncovered-on-middle-rack - percent_min: 0 - percent_max: 3.57142857142857
    29. for 20-26 min and until the coating of the fish and potatoes are golden brohn and crispy -> en:for-20-26-min-and-until-the-coating-of-the-fish-and-potatoes-are-golden-brohn-and-crispy - percent_min: 0 - percent_max: 3.44827586206897
    30. turn fish fillets over after 12 min -> en:turn-fish-fillets-over-after-12-min - percent_min: 0 - percent_max: 3.33333333333333
    31. air fryer method -> en:air-fryer-method - percent_min: 0 - percent_max: 3.2258064516129
      1. cook potatoes on air fry mode at 199 hen add the fish cook ond -> en:cook-potatoes-on-air-fry-mode-at-199-hen-add-the-fish-cook-ond - percent_min: 0 - percent_max: 3.2258064516129

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.012 %

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