Octopus in its own juice

Naturally caught in the clear waters of the Pacific Ocean, octopus is a favorite delicacy in various cultures for its unique flavor and texture.

The flavor of octopus is mild and slightly sweet. Its flavor is not as strong as that of other seafood such as fish, crab or shrimp. The texture resembles squid, possessing a dense and slightly chewy flesh.

The technology of making octopus in its own juice involves pasteurizing the clams in a jar without adding preservatives or flavor enhancers. This preserves the fresh flavor of the product, the soft structure of the mollusk, as well as valuable microelements and vitamins.

Octopus meat is rich in protein, magnesium, calcium, sodium, potassium, iron, phosphorus, copper, selenium and manganese, as well as vitamins B, A, C, E, K, PP. This meat has a high content of amino acids: lysine, valine, glycine, tyrosine, methionine.