JAY ANCHOIS DRIED FISH NETHILI KARUVADU HEADLESS
INGREDIENTS
To make dried fish first cut and open the fish then salt it and dry it Different types of fish can be used including sardines mackerel flatfish and sea bream
STORAGE ADVICE
STORE IN A COOL AND DRY PLACE
NUTRITIONAL VALUES
PER 100G PER 100ML
ENERGY 95 kcal
CHOLESTEROL 375g
OF WHICH SATURATED FATTY ACIDS 16g
SODIUM 04
OF WHICH SUGARS 0g
PROTEIN 17g
CARBOHYDRATES 0g
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