Description
Boiled octopus carpaccio pressing.Scientific name: Octopus vulgarisOrigin:
-Rías Galicia (Northwest Atlantic FAO 27)
-Dakhla (FAO Atlantic Center 34 East)
Type of fishing: Extractive, trapping and jiggers
Ingredients: natural Boiled octopus.
Conservation
FROZEN:
In freezer without stars: 3 days
* 1 week
** 1 month
*** Or **** (A -18) 18 months from date of manufacture
Nutritional Values
| Nutritional Values | Per 100 gr | % of RI* per 100g |
| Energetic Value | 329Kj/78Kcal | 4% |
| Fat | 1g | 1% |
| of which saturates | 0,2g | 1% |
| Monounsaturated | 0,2g | |
| Polyunsaturated | 0,2g | |
| Carbohydrates | 2,2g | 1% |
| of which sugars | 0g | 0% |
| Proteins | 15g | 30% |
| Sal | 0,58g | 10% |
* Reference intake of an average adult (8400kj/2000kcal).
Omega3 content per 100g is 240mg.
Presentation
PACKAGING: Sausage with plastic film, 1kg of pressing octopus tentacles
PACKING: 5 pieces of sausage in master carton
Target customer: Distributors and HORECA channel.
Intended use: Leaving the Carpaccio out of the freezer until the product reaches a temperature of 0 ° C. Laminar fine and season to taste.