Spanish Octopus
Octopus vulgaris
Let's guess that you have landed on this page because you know what Octopus is about and because like us you love eating it! Enjoy! If you are here, just by curiosity about these creatures, go on and chance it. Cooking it might not be 100% successful the first time, but what a treat when it is…
FLAVOUR: Sweet TEXTURE: Firm with a bite
ORIGIN: Spain, Mediterranean Sea, or Atlantic Ocean. Caught with traps.
SUSTAINABILITY: Eat Moderately (more info)
COOK IT: Pan Fry, Grill, Braise, Poach.
STORAGE: In your fridge 2 to 3 days. Suitable for home freezing.
One pack costs: €23.00
How to Cook It
For some tasty Octopus recipes head over to your favourite search engine (Google, Bing, DuckDuckGo) and try popping in some of these suggested ingredient combinations:
Grilled+Octopus —– Octopus+Stew —– Octopus+Pickled
You will get a great list of search results at all different skill levels.
Find one you are comfortable with. Cooking should be enjoyable!
Storage Information
Fresh fish is what we built our business on, so we suggest you enjoy your fish as soon as possible. Keep in mind it is best practice to consume your fish within three days. Keep it at its best by storing in in the coldest area of your refrigerator, with crushed ice if available. Freezing your Octopus before cooking it, will actually improve its texture, do so straight away and preferably consume within (3) months.
