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.

Facts

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

Available year-round

After tenderising, barbecue or slice into salad