Octopus are commonly caught in trawler nets alongside other more popular shellfish – but they’re fantastic eating and are really quite versatile considering their very firm texture.
Octopus are a mollusc rather than a fish and their tentacles are covered in circular suckers which they grab their prey with.
Because they’re so strong, the meat needs to be tenderised before being eaten. This is usually is done by simmering the octopus for 40-60 minutes in water or stock, and then finishing it off in the frying pan or on the barbecue, although some chefs swear by freezing it first.
Octopus is commonly eaten in stews but is delicious thinly sliced into a summer salad or even eaten raw as sashimi.
May arrive frozen.
Please note the number of octopus to the kilo will vary depending on the size of the fish landed on the market that day.
Comes cleaned and ready to cook (please expect 70% yield of the 1kg pre cleaned weight)
Sourced from mix catch trawls along the Cornish coast
After tenderising, barbecue or slice into salad
Octopus arrives cleaned which is all the prep needed for it prior to you cooking it.
Cleaning it removes some of the weight, so please expect 70% yield of the 1kg pre cleaned weight.
Fresh fish is best eaten straight away, or within 3 days.
Store in your refrigerator and pack with ice if possible.
To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months.
TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.