Physical characteristics
Appearance: Clean, whole octopus with smooth skin; no bruises or tears.
size:
Whole octopus: varies by species, usually 300g to 5kg.
Tentacles only: uniform size and thickness.
Baby Octopus: 50–300g.
color:
Bark: Grey-pink or light purple (depending on the species).
Flesh: white, firm and slightly elastic.
Texture: firm, smooth and non-sticky.
Scent: Fresh, light ocean scent; no ammonia or rancid smell.
2. Processing Standards
Product forms:
Whole octopus (cleaned or uncleaned).
Just tentacles.
Octopus in slices or portions.
Cleaning:
Removal of entrails, ink sac, eyes and beak for cleaned products.
Glaze: Frozen with a protective ice glaze to prevent dehydration and freezer burn.
3. Quality standards
Free of physical damage, parasites and foreign materials.
Complies with microbiological and chemical safety standards (HACCP, ISO or equivalent certificates).
No excessive water content or glaze beyond regulatory limits.
4. Freezing and storage
Freezing method: IQF (individual quick frozen) or block frozen.
Temperature: Store at -18°C or below.
Shelf life: 12–24 months under proper storage conditions.
Thawing: Should retain texture and firmness after thawing.
5. Nutritional information (per 100 grams)
Calories: 80-100 kcal.
Protein: 14–16 g.
Fat: 1–2 g (low in saturated fat).
Carbohydrates: 0–2 g.
Cholesterol: 30–50 mg.
Sodium: 60–150 mg (varies by processing).
6. Packaging
Materials: Vacuum sealed food bags or plastic bags in cartons.
Weight options:
Retail: 500g–1kg packs.
Bulk: 5–10 kg cartons.
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