ROE CUTTLEFISH
ROE CUTTLEFISH (SEPIA OFFICINALIS)
Origin and method of fishing
| Importer: MIGUEL MEDICIS SA |
| Capture area: FAO 34 EASTERN CENTRAL ATLANTIC |
| Production method: EXTRACTIVE FISHING |
| Origin: MOROCCO |
| Captured using Bottom Door Trawl (OTB). |
PRESENTATION
Frozen. In a box of 6kg.
| Average values per 100g | |
| Energy value | 109Kcal (458 KJ) |
| Proteins | 18.3g |
| Carbohydrates | 2.1g |
| of which sugars | < 0.5g |
| Fats | 3.0g |
| of which saturated | 1,1g |
| Salt (from sodium) | 0.34g |
| Stabilizers | E450, E450i, E450v |
| Heartburn correctors | E501, E330, E331, E338 |
Allergens: MOLUSCO. May contain traces of FISH AND CRUSTACEAN Storage temperature -18º. Cook before consuming
The roe cuttlefish possesses the same taste as the cuttlefish itself. However, it has finer texture that makes it a delicious dish. Although the sepia roe can be prepared in many ways, the most common is to prepare it grilled.
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