with Sardine and Seabass in Gravy (3.0 oz Can)
Now carrageenan free!
Also available in 5.5 oz Can
A note about carrageenan: We’ve listened to your valuable feedback and made a small change to Outback Grill by removing carrageenan! By simply removing carrageenan, it results in a texture change, making the food more gravy-like, though we have not added any water. Here’s how it works – carrageenan is a common food ingredient that helps thicken and stabilize foods for people and pets, and it helped to make the "aspic" texture in our previous recipes (aspic is the gel-like substance that binds the food and protects it, much like fruit in a Jello mold). The ingredients in aspic were carrageenan and vegetable gums, which start off as a powder, but when mixed with water and cooked take on a gel-like texture like Jello. With carrageenan removed and water content unchanged in our new recipes, the gel no longer forms, and the result is instead a gravy. As cooked fish is a bit delicate and flaky, you may find the pieces in gravy flake a bit before they get to you. Howdy, mate! Get your taste of Australian seafood here. Made with exotic Australian seafood including barramundi, an Australian sea bass and trevally, a reef dweller. Like a boomerang, your cat will keep coming back for more.