Hello!
well, this is my first post so be gentle, please
I'm struggling to work out the syns in smoked mackerel/kippers (not from the fresh fish counter but those that are pre-packed in the chilled fridge areas). I'm assuming that none of these are free but seem to be reading conflicting info.
Can anyone advise which, if any, they use, please?
Thank you
Nic
well, this is my first post so be gentle, please
I'm struggling to work out the syns in smoked mackerel/kippers (not from the fresh fish counter but those that are pre-packed in the chilled fridge areas). I'm assuming that none of these are free but seem to be reading conflicting info.
Can anyone advise which, if any, they use, please?
Thank you
Nic