Octopus

Octopus has a dense, meaty texture which is becoming increasingly popular among chefs and seafood lovers.

 

Originally, octopus were caught as a by-product of the rock lobster and prawn fisheries, but today they are specifically targeted by commercial and recreational fishers.

Our octopuses are captured in Cockburn Sound using trigger trap pots.

 

There are over 250 known species of octopus, most only live long enough to mature and reproduce just once. The size of octopus is correlated to water temperature – the largest species are found in cold water environments where as ‘baby’ octopus are small tropical species.

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Additional Information

Cooking Suggestions

Octopus is best cooked slowly, either steamed or in a pressure cooker for 20-35minutes depending on their size. Once cooled, the tender octopus can be marinated, char grilled (BBQ), added to pasta and salads
Health and Nutrition

Regular consumption aids in reducing the risk of certain types of cancers incl. mouth, stomach, rectum, breast, colon, prostate, pancreas and lung cancer.
Handy Hint

The freezing and thawing process help to tenderize
Fast Fact

Average life span is only 2 years
Recipe Card

Octopus & Chorizo Salad
Accompaniment

Light vinaigrettes, Flavoured olive oil, Tomato & herb sauce
Alternative

Cuttlefish, Squid, Scallops, Abalone