Crème de saumon rose du Pacifique à l'estragon

Crème de saumon rose du Pacifique à l'estragon is a spreadable dip made from 48% pink salmon fillets from the Pacific, classified in the fish meat eggs group of foods. With a Nutri-Score of C, it provides 12 g of protein per 100 g and modest sugar (0.8 g) but contains 19 g of fat, 2.4 g of saturated fat and 1.2 g of salt, making it relatively high in fat and salt. It is an ultra-processed product (NOVA 4) and carries an Eco-Score of F, reflecting limited environmental benefits and a lack of sustainable packaging information.