Flower Octopus is sustainably pot-fished off the Coast of Spain. Its exceptional tenderness results from a tumbling process with ice and saltwater. When properly tenderized, the cephalopod curls like a flower in full bloom.
The FAO 27 fishing zone, which spans the North Atlantic and western Mediterranean, is known for producing the best octopus since flavor, texture and tenderness are directly affected by the ocean’s temperature and salinity. Octopus from these waters have a delicate flavor and mild salinity, tasting of the ocean without being fishy. They are very lean and meaty with a toothsome texture and a pleasant chew.
Store frozen octopus in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Flower Octopus may be grilled, sautéed, boiled, or cooked in the oven. Octopus is popular in many cuisines throughout the world. Pair it with olive or avocado oil, citrus, sherry vinegar, garlic, sweet or smoked paprika, or chile sauces. Its natural salinity works as well with assertive spices such as cayenne, coriander, and cumin, as it does with bright herbs such as mint, parsley, and cilantro.