Wild salmon mince is ideal for introducing proteins into baby's meals from 4 to 6 months old. The texture evolves to suit all ages: mixed into a puree, crumbled, or cut into larger pieces. A homemade preparation: gentle steaming and quick freezing to preserve the good taste of the ingredients! Developed in collaboration with nutritionists and pediatricians, this recipe was cooked in our workshop in Agen (47). Small 10g protein portions are easy to adapt to baby's needs to avoid waste, with boxes containing an average of 8 meals.
Ingredients: Fillet of <strong>salmon</strong> caught in the Northeast Pacific (100%). Fish from sustainable fishing, according to the MSC standard. www.msc.org. Produced in a facility that uses: milk, fish.
Product storage information: Keep frozen at -18°C until the indicated date. Never refreeze a thawed product. Can be kept for 24 hours in the refrigerator.
