Product Informations

Cuttlefish cake with Squid Ink

A new seafood product which processed with traditional handmade way. It’ll give u a satisfying experience with chewy texture from the inner cuttlefish pieces. A combination of Spain cephalopod ink & Italy seafood flavouring will always give u a thorough thrill of tastebuds for every bite in mouth。

microwave Reheat in microwave for approximately 2 minutes
fry Deep fry in 180°C until golden brown.
steam Steam for approximately 5 minutes.
stew Stir fry with other delicacies (vegetable, seafood, noodle or rice).
steamboat Boil in 100°C hot soup for approximately 1-2 minutes.

Nutritions Fact


Surimi, Cuttlefish, Water, Palm Oil, Thickener (E1420,E407), Permitted Flavour Enhancer (E621,E627,E631), Salt, Sugar, Colouring (Cephalopod Ink), Flavouring, Egg White Powder, Sesame Oil.

Nutrition Information
(Per Serving 20g)

Energy / 能量 / Énergie
Total Fat / 總脂肪 / Lipedes
Saturated fat / 飽和脂肪 / Lipedes saturé
Trans fat / 反式脂肪 / Lipedes trans
Monounsaturated fat / 單不飽和脂肪 / Lipedes monoinsaturée
Polyunsaturated fat / 多不飽和脂肪 / Lipedes polyinsaturées
Cholesterol / 膽固 醇 / Cholestérol
Sodium / 鈉 / Sodium
Total Carbohydrates / 總 碳水化合物 / Glucides
Dietary Fibre / 膳食纖維 / Fibres
Sugars / 糖 / Sucres
Protein / 蛋白質 / Protéine

196 kJ
0.3 g
1.3 g
0 g
1.5 g
0.4 g
3.6 mg
207 mg
2.4 g
0.9 g
0.7 g
2.8 g

Preservation method

Keep frozen at -18°C