Sunflower oil, fish production: Salt mince of casual fish (catch area: FAO 27, catch method: trawl) (15 %) ( *e-saida (Pollachius virens), *T-trowel Atlantic (Gadus Morhua) * P-Picksha (Melanogrammus aeglefinus); Salt), Squid meat Peruvian-Cilian giant (Dosidicus gigas, catch area: FAO 87; Catching Method: Hooks, Paragadi) Salt-10 % (Calmari **; salt), meat from shrimp and (catch area: FAO 51; catch method: trawl) boiled-5 % (^k- shrimp and kiddi ( Parapenaeopsis stylifera), ^m- shrimp and bomb (metapenaeus affinis)); Drinking water, cream cheese (liquid cream normalized pasteurized, using a sourdough consisting of mesophilic milk sour lactococci; dietary, stabilizers: E410 , E407), egg yolk, flavors, salt, colors: E120, E160C; E415 thickener.

Store at 2 ° C to 6 ° C. After opening, store at 2 ° to 6 ° C and consume within 24 hours.

"Fish-mousse shrimp + cottage cheese" from the manufacturer "Santa Bremor" is prepared on the basis of cod with the addition of shrimp and Peruvian squid. Paste has a nice airy consistency and a delicate flavor. The light fish aroma teases the olfactory receptors, encouraging you to spread the fish mousse on a slice of fresh bread. The product is prepared without the use of preservatives and flavor enhancers.