Squid tentacles in their own juice.

The technology of making squid in its own juice involves pasteurization of clams in a jar without adding preservatives and flavor enhancers. This preserves the freshness of flavor, soft structure of the mollusk, as well as valuable microelements and vitamins.

Squid meat is characterized by juiciness, delicate texture and rich flavor. Vacuum packaging ensures long storage of the product.

Among the useful components of squid meat are vitamins B1, B2, B9, C, PP, B12, A, B5, Choline, and minerals such as potassium, magnesium, phosphorus, iron, manganese, copper, selenium, zinc, Omega-3, iodine.