THE FISHY BUSINESS

THE FILET per 100g

Energy (kj) 915
Energy (kcal) 219
Fat (g) 16,5
of which saturates (g) 1,7
Carbohydrate (g) 1,2
of which sugars (g) 0
Fibres (g) 5,0
Protein (g) 13.9
Salt (g) 0,85

Omega-3 fatty acids (g) 1,3
of which DHA (mg) 137
of which EPA (mg) 87

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

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THE FILET ASIAN FUSION:

per 100g

Energy (kj) 914
Energy (kcal) 219
Fat (g) 16,6
of which saturates (g) 1,7
Carbohydrate (g) 1,8
of which sugars (g) 0
Fibres (g) 4,7
Protein (g) 13,2
Salt (g) 1,56

Omega-3 fatty acids (g) 1,3
of which DHA (mg) 129
of which EPA (mg) 82

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

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THE FILET PINK PEPPER & LEMON:

per 100g

Energy (kj) 1061
Energy (kcal) 253
Fat (g) 20,1
of which saturates (g) 1,7
Carbohydrate (g) 2,8
of which sugars (g) 0
Fibres (g) 4,6
Protein (g) 13,0
Salt (g) 1,51

Omega-3 fatty acids (g) 1,37
of which DHA (mg) 126
of which EPA (mg) 80

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

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THE FILET BBQ

per 100g

Energy (kj) 914
Energy (kcal) 219
Fat (g) 16,6
of which saturates (g) 1,7
Carbohydrate (g) 1,8
of which sugars (g) 0
Fibres (g) 4,7
Protein (g) 13,2
Salt (g) 1,56

Omega-3 fatty acids (g) 1,3
of which DHA (mg) 129
of which EPA (mg) 82

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

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EL BLANCO per 100g

Energy (kj) 1074
Energy (kcal) 257kcal
Fat (g) 23,7
of which saturates (g) 2,9
Carbohydrate (g) 1,4
of which sugars (g) 0,3
Fibres (g) 7,9
Protein (g) 5,6
Salt (g) 1,61

Omega-3 fatty acids (g) 1,9
of which DHA (mg) 124
of which EPA (mg) 79

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

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THE KRAKEN

per 100g

Energy (kj) 509
Energy (kcal) 122
Fat (g) 7,3
of which saturates (g) 1,1
Carbohydrate (g) 4,1
of which sugars (g) 0,2
Fibres (g) 7,0
Protein (g) 6,3
Salt (g) 0,90

Omega-3 fatty acids (g) 0,6
of which DHA (mg) 101
of which EPA (mg) 64

THE FILET: Mycoprotein (32,8 %), soy protein extrudate (water, soy protein-concentrate), water, canola oil, rapeseed protein, potato protein, flavors, gelling agents: methylcellulose, carrageenan; salt, DHA and EPA- rich oil from microalgae Schizochytrium sp., thickening agent: konjac; vitamins (vitamin B6, folic acid, vitamin B12), acidifyer: citric acid; colouring: beta carotene.

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THE FILET ASIAN FUSION: Mycoprotein (32,8 %) Fusarium venenatum sp., soy protein extrudate (water, soy protein-concentrate), water, canola oil, marination (water, rapeseed oil, non-iodized table salt, spices, distilled vinegar, starch, flavoring, paprika extract, spice extracts), rapeseed protein, potato protein, flavors, gelling agents: methylcellulose, carrageenan; sea salt, DHA and EPA- rich oil from microalgae Schizochytrium sp., thickening agent: konjac; vitamins (vitamin B6, folic acid, vitamin B12), acidifyer: citric acid; colouring: beta carotene.

Rapeseed protein may cause allergic reactions to consumers who are allergic to mustard and products thereof.

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THE FILET PINK PEPPER & LEMON: Mycoprotein (32,8%) Fusarium venenatum sp., soy protein extrudate (water, soy protein-concentrate), water, canola oil, marination (vegetable fats (rapeseed, sal), spices, non-iodised table salt, paprika extract, flavouring), rapeseed protein, potato protein, flavors, gelling agents: methylcellulose, carrageenan; sea salt, DHA and EPA- rich oil from microalgae Schizochytrium sp., thickening agent: konjac; vitamins (vitamin B6, folic acid, vitamin B12), acidifyer: citric acid; colouring: beta carotene.

Rapeseed protein may cause allergic reactions to consumers who are allergic to mustard and products thereof.

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THE FILET BBQ

Mycoprotein (32,8 %) Fusarium venenatum sp., soy protein extrudate (water, soy protein-concentrate), water, canola oil, marination (water, rapeseed oil, non-iodized table salt, spices, distilled vinegar, starch, flavoring, paprika extract, spice extracts), rapeseed protein, potato protein, flavors, gelling agents: methylcellulose, carrageenan; sea salt, DHA and EPA- rich oil from microalgae Schizochytrium sp., thickening agent: konjac; vitamins (vitamin B6, folic acid, vitamin B12), acidifyer: citric acid; colouring: beta carotene.

Rapeseed protein may cause allergic reactions to consumers who are allergic to mustard and products thereof.

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EL BLANCO: Mycoprotein (41.3 %) Fusarium venenatum sp.,, water, rapeseed oil, marinade (vegetable fats and oils (rapeseed, sal), spices, non-iodised table salt, flavouring), corn fibres, gelling agents: methyl cellulose, carrageenan; salt, DHA- and EPA-rich oil from the microalgae Schizochytrium sp., thickener: konjac; vitamins (vitamin B6, folic acid, vitamin B12), rapeseed protein.

May contain traces of soy.

Rapeseed protein may cause allergic reactions to consumers who are allergic to mustard and products thereof

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THE KRAKEN

Mycoprotein (48%) Fusarium venenatum sp., water, rapeseed oil, gelling agents: carrageenan, methylcellulose, konjac, gellan gum; modified starch, natural flavours, sea salt, DHA and EPA- rich oil from microalgae Schizochtrium so., acidifier: lactic acid, calcium lactate; concentrate of carrot, blueberry.


May contain traces of soy or rapeseed proteins. Rapeseed protein may cause allergic reactions to consumers who are allergic to mustard and products thereof.

ALL THE FILETs and EL BLANCO:

Before THE FILET is cooked, the packaging must be completely removed.

OVEN: Bake THE FILET with top and bottom heat or convection heat for 14-16 minutes at 200°C.
PAN: Heat the pan to medium-low temperature and add some oil to the pan. Fry each side for 3-4 minutes with the lid on until THE FILET turns golden/brown.
AIR FRYER: Preheat the Air fryer to 200°C and fry THE FILET for 8-10 min.

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THE KRAKEN

Oven:
Set the oven to 180 °C with both top and bottom heat or convection. Bake THE KRAKEN for 6-8 minutes.

Pan:
Heat the pan to medium heat temperature and add some oil. Fry THE KRAKEN for 5-6 minutes.

THE FILETs, EL BLANCO, THE KRAKEN:
Store at +2°C to 7°C
Keep refridgerated
Once opened, consume on the same day.

Revo Products

77-86% less CO² *
use 95% less freshwater *
use Mycoprotein, which might just be the most sustainable source of protein in the world
* compared to conventional Salmon