- Our cuttlefishes and octopuses -
- Our cuttlefishes and octopuses -
Raw pineapple cut cuttlefish
The cuttlefish Sepia lycidas is a cephalopod commonly known as cuttlefish or needle cuttle.
It is distinguished from other cephalopods by the presence of ten tentacles, two of which are longer than the others. Its cylindrical and oval body has two lateral fins and houses a “bone” made of white limestone.
It is caught all year round in zone F.A.O. 71 (Central West Pacific), using trawls.
Its treatment with citric acid gives it a softer texture.
We sell it the form of blanched minced cuttlefish.
Enjoy it in ready meals, snacks or salads.
- Our cuttlefishes and octopuses -
- Our cuttlefishes and octopuses -
Raw whole Pacific octopus
The Octopus vulgaris is a cephalopod commonly known as an octopus.
It has a muscular and rough body called a mantle, which is extended by eight arms bearing two rows of suckers. Its large head has eyes with fixed pupils. Its color varies and it can change very quickly from brown to white or yellow-orange to red.
It is caught all year round in zone F.A.O. 71 (Central West Pacific), using trawls.
The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell them whole, gutted, without beaks or eyes.
- Our cuttlefishes and octopuses -
- Our cuttlefishes and octopuses -
Raw whole Atlantic octopus
TheOctopus cyanea is a cephalopod commonly known as octopus.
It has a muscular, rough body called a mantle, which is extended by eight arms bearing two rows of suckers. Its large head has eyes with fixed pupils. Its color varies and it can change very quickly from brown to white or yellow-orange to red.
It is caught all year round in F.A.O. zones 27, 34, 37, 57 or 71, using trawls.
The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell them whole, gutted, without beaks or eyes.
For further information, please visit :
www.fao.org
Seasonality : fished all year round, depending on the available biomass, in zone F.A.O. 27, 34, 37, 57 or 71
Ingredients : octopus, water, salt, E331
Presentation : whole raw cleaned octopus, gutted and frozen IQF in trays
Process : fishing, landing, freezing, transport, defrosting, sorting, cleaning, grading, chemical treatment, IQF freezing in trays, packaging, metal detector, storage
Storage conditions : Maximum storage temperature: – 18° C Best before date: 24 months after freezing date
The Nephrops norvegicus scampi is a crustacean commonly known as scampi.
It has a light yellow, slightly orange color. Its flesh is very tender, fine, white and delicate. With optimal cooking, it can be firm and crunchy.
It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using trawls.
The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it raw shelled form.
Enjoy it in salads, puff pastries or gratins.
The Nephrops norvegicus scampi is a crustacean commonly known as scampi.
It has a light yellow, slightly orange color. Its flesh is very tender, fine, white and delicate. With optimal cooking, it can be firm and crunchy.
It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using trawls.
The treatment with metabisulphite prevents the development of melanosis (blackening of the cuticle).
We sell it whole and raw.
Enjoy it in paella, on the barbecue or on the griddle.
The Mytilus chilensis mussel is a bivalve commonly known as a mussel.
It is recognisable by its black shell and orange flesh and differs from Mytilus edulis by its blue-black, brown or sometimes brown shell with black stripes.
It is harvested all year round in Chile, on ropes.
The absence of any chemical treatment allows their taste qualities to be fully expressed.
We sell them cooked mussel meat. Mytilus edulis can also be sold in this form.
Enjoy them as cooked shells, in seafood cocktails or in puff pastry.
The scallop Argopecten purpuratus is a bivalve commonly known as the scallop.
It is one of the largest members of the Pectinidae family. Its two valves with large ridged ribs extending from the top of the shell are red to brown, sometimes pink or spotted.
It is harvested in Peru all year round, by hand by divers.
The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it half shells with coral.
Enjoy it in cooked shells.
For further information, please visit : www.fao.org
The scallop Argopecten purpuratus is a bivalve commonly known as the scallop.
It is one of the largest members of the Pectinidae family. Its two valves with large ridged ribs extending from the top of the shell are red to brown, sometimes pink or spotted.
It is harvested in Peru all year round, by hand by divers.
The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it nut with coral.
Enjoy it in cooked shells, pan-fried, in cassolettes or in puff pastry.
For further information, please visit : www.fao.org
The scallop Argopecten purpuratus is a bivalve commonly known as the scallop.
It is one of the largest members of the Pectinidae family. Its two valves with large ridged ribs extending from the top of the shell are red to brown, sometimes pink or spotted.
It is harvested in Peru all year round, by hand by divers.
The absence of soaking allows its taste qualities to be fully expressed.
We sell it nut without coral.
Enjoy it in cooked shells, pan-fried, in cassolettes or in puff pastry.
For further information, please visit : www.fao.org