This recipe is made using wild caught sardines that are sliced into cutlets, removing the tail and fins. We cook them whole in a lobster consommé broth made with the shells of lobster in a traditional stock method to produce naturally occurring flavors. We add a blend of vegetable gums to the broth at the end to provide a gentle jelly to protect this delicate meat from falling apart. The final stage is to add our sunflower oil, vitamins and minerals.
Sardine Species: Sardinella frimbriata, caught primarily in the Western Pacific.
Lobster Species: Metapenaeus spp., Southeast Asian Pacific
Sardine Cutlets, Lobster Consommé, Sunflower Seed Oil. Contains less than 1% of the following: Locust Bean Gum, Guar Gum, Choline chloride, Xanthan gum, Paprika, Taurine, Vitamin E supplement, Zinc sulfate, Ferrous sulfate, Niacin, Thiamine mononitrate, Calcium pantothenate, Manganese sulfate, Potassium iodide, Vitamin A acetate, Riboflavin Supplement, Pyridoxine hydrochloride, Copper sulfate, Folic acid, Vitamin D3 Supplement, Vitamin B12 Supplement.
Crude Protein (min) 10.0%, Crude Fat (min) 8.3%, Crude Fiber (max) 0.0%, Moisture (max) 79.0%, Ash (max) 3.5%, Taurine DM (min) 0.20%.
|Calorie Content: 1330 Kcal/Kg|
|2.8 ounce (80g) can||106 Kcal/Can|
|6 ounce (170g) can||226 Kcal/Can|