OCTOPUS
CARPACCI
Octopus Carpacci
HIGH DELIGHT FROM THE DEPTHS OF THE SEA
Our Octopus Carpacci are characterised by their lean, firm meat. The three varieties differ in their fine colour and textural characteristics.
Prinz for every occasion
- quick and easy to prepare, ready to serve for HORECA and LOD
- suitable as starter and main course, also for buffet or as bread topping
- lactose-free, gluten-free, low-fat, high protein
- sliced in trays 80 g, diced as tartare in trays 80 g and in pieces 750 g to cut, also available in other sales units on request
- chilled (0 °C – 4 °C) or frozen (< -18 °C)
OCTOPUS
CARPACCIO
PREMIUM
Common Octopus (octopus vulgaris) caught in the Eastern Central Atlantic, delicate white-pink meat, best quality
OCTOPUS
CARPACCIO
CHEF
Big Blue Octopus (octopus cyanea) caught in the Western Indian Ocean, white-deep pink meat
OCTOPUS
CARPACCIO
SQUID
Squid (dosidicus gigas) caught in the Southeast Pacific and Big Blue Octopus (octopus cyanea) caught in the Western Indian Ocean, firm consistence, white-deep pink meat
I HAVE THE SIMPLEST TASTES:
I AM ALWAYS SATISFIED WITH THE BEST
Oscar Wilde
SERVING SUGGESTIONS
Some delicious ways to prepare our sea carpacci.
Octopus Carpaccio
with asparagus on omlet
View recipe
Shrimps Carpaccio
on a bed of lettuce with tomato-olive-caper dressing
View recipe
Shrimps Carpaccio
with Wakame seaweed and mushroom strudel
View recipe
Shrimps Carpaccio
with Mango on herb risotto, cress and quail egg
View recipe
Seppie Carpaccio
with Nero di Seppia in Vinschger bread with grilled vegetables
View recipe