Frozen Baby Octopus, Whole
Small whole cephalopods, each one no bigger than a thumb, with the head, eyes and beak already cleaned out. The arms stay tight to the body and the flesh is tender rather than chewy, so a two-minute blanch is enough to make it ready to eat.
What it is
Young Octopus vulgaris, gutted and cleaned with the beak removed and the tentacles left attached to the head. Nothing has been sliced or tenderised.
Where it comes from
Taken in coastal traps and frozen at the landing site, which is why the skin still holds its mottled grey-brown pattern instead of going flat and pale.
Specifications
| Species | Octopus vulgaris |
|---|---|
| Form | Whole, cleaned, tentacles on |
| Net weight | 2 kg per box |
| Size | 20 to 40 g per piece |
| Count | 50 to 100 pieces per box |
| Packaging | Sealed inner bag inside a printed carton |
Condition on arrival
Frozen separately so the pieces do not weld into a block. The arms should be curled in against the body and the skin should look intact, not torn.
Storage and thawing
- Keep at −18 °C or colder and use within nine months
- Thaw in the refrigerator overnight in a covered bowl
- Rinse in cold water and dry well before it goes near heat
- Do not refreeze once thawed
Shelf life and delivery
- Best before: 9 months from the production date on the carton
- Sent in an insulated liner with gel packs on a cold chain
- Freeze immediately on arrival and check the pieces are still hard
How to cook it
- Blanch — sixty to ninety seconds in salted boiling water, then ice
- Grill — oil, salt and lemon over high heat until the arms char
- Stew — simmer in tomato and chili for twenty minutes
- Salad — blanch, cool, then dress with olive oil and parsley
Allergen information
Contains molluscs. Packed in a facility that also handles crustaceans and fish.