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.


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.


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.