Calmar a la romana
The Illex argentinus squid is a cephalopod also called Argentinian red squid or calmar. The tentacles and arms are under the head and mantle, and its colors present brown to purple tones.
It is caught throughout the year in the South-Western Atlantic ocean (FAO zone 41), using trawls or jigs (multi-hooks lines).
It is present in waters of Brasil, Uruguay, Argentina and Falkland islands; and it is the principal cephalopod species exploited in that region where it has a major role in the ecosystem.
We offer it as rings made from squid tubes.
It can be appreciated as snacks, appetizers, or fried.
For more information, please visit the website www.fao.org
- Species: Illex argentinus
- Type: from 30/70% to 40/60%
- Net weight: master carton of 10kg
- Origin: Spain
- Seasonality: caught throughout the year in FAO zone 41
- Ingredients: squid 35%, wheat flour, corn flour, water, sunflower oil, salt, aromas (garlic and lemon), baking powder (E450, E500), thickener (E412), coloring agent (E101)
- Ionizing treatment: none
- Presentation: breaded squid a la romana, frozen IQF
- Elaboration: catch, sorting, cleaning, deheading, gutting, freezing, transport, thawing, peeling, internal shell and fin removal, skinning, slicing, blanching, breading, frying, chilling, deep-freezing, packing, metal detector, storage.
Maximum temperature: -18°C
BBD: 24 months after freezing date
Allergenes: molluscs, gluten
- TVC: 100 000 /g
- Fecal coli.: 10 /g
- E. Coli: none
- Staphylococcus aureus: 100 /g
- SRA: 10 /g
- Salmonella: absence in 25g
- Listeria mono.: absence in 25g