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Spanish Octopus

Spanish Octopus

Wild-caught in the pristine waters off the coast of Morocco and Mauritania in FAO 34 and FAO 27, Spanish Octopus is renowned for its tender texture and subtly sweet, clean flavor. Celebrated across global cuisines, it’s a versatile ingredient that brings an elegant and adventurous edge to both traditional and modern menus.

Scientific Name
Octopus vulgaris
regional nicknames
Pulpo

Product Details

product format

Frozen, Raw or Cooked

prep

Whole, Flower, Cooked tentacles

Size

Whole Raw: 2-4 LB, 4-6 LB, 6-8 LB, 8 LB-up
Flower: T-3 to T-9
Cooked legs: 80-120 g, 120-150g, 150-200 g, 200+g available upon request, 3 legs per 8 oz VP, 4 legs per 1 lb tray

country of origin

Morocco, Mauritania, Spain

catch method

Wild-caught using pots and traps (sustainable and selective gear)

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Species highlights

Exceptional Tenderness & Yield

Prized for its naturally tender texture and higher yield compared to other origins.

Superior Flavor

Distinct sweetness and mild ocean flavor that enhances a wide range of preparations.

Premium Quality Raw Material

Produced exclusively from Grade A octopus with 0% added glaze for pure, uncompromised product integrity.

Ready-to-Use Options

Available pre-cooked for faster prep, consistent tenderness, and labor savings in professional kitchens.

Culinary Versatility

Perfect for tapas, grilled entrées, braised dishes, or globally inspired menus.

Resposible Sourcing

FIP (Fishery Improvement Project) participation in key regions (Mauritania FIP through SFP roundtable)
Low bycatch and minimal habitat impact via pot/trap methods
Sourced from artisanal and small-scale fisheries that support coastal communities

Traceability

Fully traceable through supply chain

Delicious Details

Learn what makes this species a mouth-watering seafood staple.

Ideal Cooking Techniques

Grilling

Braising

Searing

Sous vide

Stewing

Poaching

Flavor Notes

Mild, ocean-fresh, and slightly sweet

Takes on marinades, spices, and smokes beautifully

Texture

Delicate yet meaty

Velvety and tender

Satisfyingly firm with a pleasant bite

Culinary uses
across cuisines

Grilled Octopus with Gigante Beans and Oregano

Cuisine Type
Greek
Source
Bon Appetit

Grilled octopus served with tender gigante beans, fragrant oregano, and lemon-olive oil.

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Octopus Carpaccio

Cuisine Type
Italian
Source
Just One Cookbook

Use the pre-cooked tentacles to create an elegant octopus carpaccio, thinly sliced and finished with citrus, olive oil, and sea salt.

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Octopus Takoyaki

Cuisine Type
Japanese
Source
Just One Cookbook

Crispy-outside, soft-inside Japanese takoyaki — savory batter balls filled with tender octopus, drizzled with takoyaki sauce, mayo, bonito flakes, and aonori.

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Whole Grilled Octopus

Cuisine Type
Mediterranean
Source
Two Purple Figs

Tender grilled octopus marinated with citrus, olive oil, and herbs, charred to smoky perfection.

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