Octopus Carpaccio Octopus vulgaris

Commercial name

Octopus Carpaccio.

Genus and species

Octopus vulgaris.

Catch area

Eastern Mediterranean Sea, Aegean Sea, FAO 37.3.1.
Central-Eastern Atlantic Sea, FAO 34.

Catch metod

Wild caught.

Alpha-3 code

OCC.

Fishing gear

Pots and traps (FPO).

Description

Steamed octopus sliced and spread with interleaf, without preservatives and without additives.

Ingredients

Octopus (Octopus vulgaris), salt and vinegar.

Nutritional values (per 100 g of product)

Energy value: 485 kj/114 kcal.
Fat: 0,8 g, of which saturated 0,4 g.
Carbohydrates: 6,3 g, of which sugars 0,1 g.
Fibers: 0.
Protein: 20,5 g.
Salt: 1,27 g.

Allergens

Molluscs and products made with molluscs.

Expiration

45 days from the packaging date.
Store in the refrigerator at a temperature of 1° C - 5° C.

Shipping

Shipped refrigerated from 0° C to 4° C.

Packaging

Polystyrene box 35x25x12h cm containing 6 pieces of 100 g.
Octopus Carpaccio

Chemical criteria

Cadmium ≤ 0,50 mg/kg.
Mercury ≤ 0,50 mg/kg.
Lead ≤ 0,50 mg/kg.
Except for abdominal muscle.
Reg. UE 915/2023, CE 420/2011, UE 488/2014.

Microbiological criteria

Salmonella spp. absent in 25 g.
Listeria monocytogenes absent in 25 g.
Reg. CE 2073/2005, CE 1441/2007.

Food safety

The products marketed comply with the process hygiene and food safety criteria established by: Reg. CE 2073/2005, UE 915/2023, CE 1441/2007. On request, test reports can be submitted proving the execution and outcome of the tests carried out as part of the annual supplier verification plan.
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Updated

REV. n° 1 dated 25/05/2023.

Seasonality \ Availability \ Fishing period

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Unavailable
Reduced availabilty
Good availabilty
Excellent availabilty