Product Overview
Description
Processing:Characteristics of fresh octopus/cuttlefish/squid for sale: 1. Heat Removal processing * Agricultural raw materials including food are perishable goods due to microbe, so storing in control condition at low temperature helps preserving food to have longer shelf life and prevent microbe growth. * Best keeping freshness quality of raw material. 2. Freezing * A process is to lower temperature of raw material to below 0° C. Generally, freezing point of food is lower than ice which normally temperature at -18° C is used in freezing food products.
* Whole Round refers to cuttlefish/squid: the whole natural organs.
* Whole Cleaned refers to cuttlefish/squid: skinless, beak off, eyes off, gutted.
* Whole Cleaned refers to cuttlefish/squid: skinless, beak off, eyes off, gutted.
* Tube refers to cuttlefish/squid: skinless, gutted, head off, cuttlebone or chitin- inner-shell off, with wings or wings off.
* Fillet refers to Tube: with wings or wings off, cut the hood lengthways from opening to tip.
* Head refers to head of octopus/cuttlefish/squid: eyes off, beak off and ink off. Moreover, those in the family Loliginidae
and Sepiidae (Squid, Cuttlefish, Soft Cuttlefish) may be called Tentacles.
* Wing refers to external organ which is 2-fin of cuttlefish/squid on tip of its body.
* Octopus ink off refers to octopus: only ink sac removed.
* Octopus gutted refers to octopus: gutted; with beak and eyes or beak and eyes off.
* Wing refers to external organ which is 2-fin of cuttlefish/squid on tip of its body.
* Octopus ink off refers to octopus: only ink sac removed.
* Octopus gutted refers to octopus: gutted; with beak and eyes or beak and eyes off.
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