Flowered Common Octopus


This is a Cephalopod species living in deep waters and it is most preferred one in the world. They can be found all waters of the world including the tropical ones. In order to find better environment conditions and spawning, they consistently immigrate.  It is catched by hook, longline, trap, harpoon and trawl.

Octopus is one of the seafood products which we are used to consume fresh has an important market share as frozen and processed. It is sold as ready-salad.

Product Description

Product name Denizer Deep Frozen Flowered Octopus 15 kg
Latin name Octopus vulgaris
External barcode

1-2: 8680539205200
3-4: 8680539205224
Internal barcode

1-2: -
2-3: -
3-4: -
Size 1-2 kg, 2-3 kg, 3-4 kg  /   Size before glazing     /   Size after glazing
Product description

After catching, octopus is graded, tentacules of whole octopus are turned down as a flower without processing and freezed immediately. After freezing, the product is glazed and packed IWP.
Freezing type IQF (Individual Quick Freezer)
Packing type 15 kg IWP (Individual Wrapped Pack), bulk
Ingredients Octopus (90%), water (10%)
Production type Farmed    /   Catch  (FAO : 71)    /    Value added
Origin Indonesia
Units per package

1-2 kg: 10 pcs/15 kg
2-3 kg: 6 pcs/15 kg
3-4 kg: 4 pcs/15 kg
Glazing rate 10%
Product type Whole octopus
Broken pieces Max 1 piece/15 kg
Appearence Specific skin color and appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight 1-2: 1650 g 2-3: 2475 g 3-4: 3550 g
Shelf life After production date, first 24 months
Additives No chemical
Outer package Min 4 colored printing microwave corrugated cardboard box (PAP) (31x47x35 cm)
Inner package PE individual bag
Packing criteria

The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g) 160
Fat (g/100 g) 0
Protein (g/100 g) 30
Cholesterol (mg/100g) 95
Na (mg/100g) 460
Carbonhydrate (mg/100g) 4
Vit A (%/100 g) 6
Vit C (%/100 g) 15
Ca (%/100 g) 10
Fe (%/100 g) 50
Omega 3 (g/100 g) 0

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 1
Pb (mg/kg wet weight) 1
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 100-200
Salmonella spp(g-ml) -
Listeria monocytogenes (g-ml) -

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation

Determination of Net Weight

For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g).
For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g).
Set scale on firm support and level. Adjust 0 load indicator or rest point and check sensitivity. Remove package from low temperature storage, remove frost and ice from outside of package, and weigh immediately (W). Open package; remove contents, including any product particles and frost crystals. Air-dry empty package at room temperature and weigh (E). Weight of contents=W-E.
*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods


Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
          X X