Why is Filet de maquereau a la provencale classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The fillet is placed in NOVA group 3 because it undergoes simple processing such as brining, addition of salt and a blend of spices; no artificial additives or preservatives are listed on the label.

How does the high fat and moderate salt content in this product affect a heart‑healthy diet?

With 19.7 g of fat per 100 g, including 4.6 g of saturated fat, the fillet contributes a significant amount of calories and saturated fat, which can raise LDL cholesterol if consumed frequently, while its 2.8 g of salt is lower than the average for similar products but still adds to daily sodium intake.

Is the fish ingredient in this product a concern for people with seafood allergies?

Yes; the primary ingredient is mackerel, and the product is labelled with a fish allergen warning, so individuals allergic to fish should avoid it.

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Filet de maquereau a la provencale

Fish Meat Eggs

Product Insights

The product is a Provençal‑style mackerel fillet belonging to the fish meat group. It carries a Nutri‑Score of E and is classified in NOVA group 3, indicating a moderately processed seafood item. While it provides a high protein content (≈20 g per 100 g) and zero sugars, it is relatively high in fat (19.7 g) and contains a moderate amount of salt (2.8 g).

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g/ml

Energy Kcal257 kcal

Fat19.7 g

Saturated Fat4.6 g

Carbohydrates0 g

Sugars0 g

Comparative Analysis

Compared with the average values for fatty fish, this fillet contains markedly more fat (19.7 g vs 6.6 g) and saturated fat (4.6 g vs 1.3 g), similar protein (19.8 g vs 18.1 g), but less sugar and lower salt than the sector average.

Ingredients

MAQUEREAU, sel, épices 3% (carotte, poivre, poivrorç

84%

35%

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Frequently Asked Questions

Everything you need to know about Filet de maquereau a la provencale.

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