Individually vacuum sealed 4-6 lb. whole octopus (approximately 28 lbs.)
Considered by chefs as some of the absolute best in the world, our whole octopus (octopus vulgaris) is sustainably caught using the time-honored, artisanal pot-fishing method. Fishermen use traditional clay pots to catch the octopus in the cold waters off the coast of Portugal, which reduces by-catch concerns that are common with more modern methods (like trawling).
The waters of the North Atlantic are colder and saltier compared to other popular fishing zones (like farther south off the coast of Morocco). FAO 27, the fishing zone off the coast of Portugal, is known for producing the best octopus since flavor, texture and tenderness are directly affected by the ocean’s temperature and salinity.
Portuguese octopus has a delicate flavor and mild salinity, tasting of the ocean without being fishy. Very lean, this octopus is meaty with a toothsome texture and a pleasant chew.
Store octopus in your freezer in their original vacuum-packed plastic trays. When you’re ready to cook, remove and thaw as many trays as you need (preferably overnight in the refrigerator).
RECIPES & TIPS
Cooking whole octopus may seem intimidating at first, but it’s quite easy! Our octopus has a good natural balance of salty flavor, which means it doesn’t need salt during cooking. The freezing and thawing process helps to tenderize the meat, so this octopus doesn’t need to be tenderized further (no need to beat it against rocks or with a pan or mallet like some recipes suggest!).
If you’ve never cooked octopus before, here are some important things to know:
Octopus can be cooked whole, or you can separate the tentacles (legs) and top part of the head (hood) prior to cooking. Whether kept intact or not, the beak should be removed before you start cooking.
Octopus Flavor Pairings
Our Portuguese octopus has a very mild and delicate flavor, making it infinitely versatile and adaptable to many different flavor pairings and cuisines. A delicacy around the world, octopus works well with Greek, Mediterranean, Spanish, Italian and Asian dishes. Octopus is very lean, so it's good to balance it with rich or fatty ingredients, like avocado and olive oil. The natural salinity works well when paired with acidic, sour or citrus flavors (like vinegar, lemon and lime juice) and other bitter flavors like radicchio, arugula, and bitter microgreens. The flavor of octopus is equally at home with warming spices (like pimenton, garlic, cayenne, coriander, cumin, and horseradish) as well as cooling herbs (like mint, parsley and cilantro). A 4-6 lb Octopus takes 2-3 hours to cook.