Young cuttlefish 40/60
The cuttlefish is a cephalopod of rather unusual appearance.
The taste of cuttlefish meat is vaguely reminiscent of squid, however, real gourmets consider it more tender and satisfying.
The great popularity and high consumer demand are due to the valuable chemical composition of shellfish meat, which contains a large amount of vitamins of groups A, D, E, B6 and B12, as well as vital trace elements for the human body. So, along with a high content of zinc, copper, potassium and iodine, cuttlefish meat contains an almost complete set of amino acids and a large percentage of omega-3 and omega-6 fatty acids.
Our cuttlefish are caught in an ecologically clean, commercial area of the Pacific Ocean.
fat 0.7 g
Energy value: 79 kcal
Composition: Cuttlefish meat. Glaze no more than 5%
Storage conditions: 1 year at a temperature of -18 C