Top 10 · Updated October 2026

Highest-Protein Fish Fingers

Fish fingers: typically 12 g of protein per 100 g (median of 489 products). The fish fingers with the most protein per 100 g. Useful if you are trying to increase your protein intake. We checked 427 fish fingers with complete data.

  1. 1 Fischstäbchen

    Fischstäbchen

    Iglo · 1pcs
    e NOVA 4 3.2 g sugar 53.6 g protein 60.7 g fat

    Also: Palm oil free

  2. 2 Cod Fish Fingers

    Cod Fish Fingers

    supervalu · 300 g
    e 717 kcal 3 g sugar 50 g protein 29.7 g fat
  3. 3 Schuursponzen

    Schuursponzen

    Schuursponzen · 6 stuks
    d 374 kcal 4.3 g sugar 25.6 g protein 15.3 g fat
  4. 4 Suis de saumon pané

    Suis de saumon pané

    · 350 g
    b NOVA 3 276 kcal 1.1 g sugar 21 g protein 14 g fat

    Also: Palm oil free · No additives

  5. 5 Le bâtonnet moelleux

    Le bâtonnet moelleux

    Fleury Michon
    84 kcal 19.4 g protein 0.7 g fat
  6. 6 Käsekrainer

    Käsekrainer

    Edeka · 2 x 150 g
    e 245 kcal 0.5 g sugar 17.3 g protein 19 g fat

    Also: No additives

  7. 7 Bâtonnets panés Saumon BIO d'Irlande

    Bâtonnets panés Saumon BIO d'Irlande

    Food4Good · 14 bâtonnets x 25g = 350g
    a NOVA 3 199 kcal 1.4 g sugar 17 g protein 8.9 g fat

    Also: Palm oil free · No additives

  8. 8 Lohipyörykkä

    Lohipyörykkä

    c 284 kcal 1.7 g sugar 16.2 g protein 19 g fat

    Also: No additives

  9. 9 Chunky Haddock Fish Fingers

    Chunky Haddock Fish Fingers

    Waitrose · 340 g
    a NOVA 4 199 kcal 1.1 g sugar 16 g protein 7.1 g fat

    Also: Palm oil free

  10. 10 Findus Frasiga fiskpinnar

    Findus Frasiga fiskpinnar

    Findus · 450 g
    a NOVA 3 229 kcal 1 g sugar 15.6 g protein 9.2 g fat

    Also: Palm oil free · No additives

How we built this list

We ranked all published fish fingers on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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