Octopus IQF

Octopus IQF

DESCRIPTION: Octopus is known for its sweet and tender texture. It is fished in the shallow sea of south Tunisia, normally between the autumn and the spring using the ancestral techniques of the shallow of the Gargoulette. CAPTURE: The capture area is the divisions: 37.2.2: LONIAN SEA 37.1.3: SARDINIAN SEA 

NECESSARY PRECAUTIONS 

• Octopus should be stored at (-18°C). 

• Once thawed, do not refreeze and consume within 24 hours 

• To be consumed after cooking. 

• The deadline for consumption is 18 months from the date of freezing. 

INGREDIENTS AND ALLERGENS

 âœ“ Allergens : Clams

 âœ“ Ingredients : OCTOPUS (OCTOPUS VULGARIS)

Gallerie

Fiche Technique

Octopus.pdf