Octopus as delicacy

Octopus tradition

Traditionally octopus is on the holiday menu in Spain. They make Pulpo a la Gallega , which is also known as Octopus Galician Style. It’s a simple, but tasty dish. They often serve it as a tapa, but it can also be a main dish. 
The cook must pay attention to reach the perfect structure (soft but still firm) while cooking the octopus. Traditionally it’s served on wooden plates, so it doesn’t slip off because of it’s slippery texture.

Fishery on octopus

Both in the mediterranean sea as in the Atlantic ocean there’s fishery on octopus. That fishery is often artisanal. They use traps and a kind of fishing rods with hooks. It goes without saying that those techniques have very little impact on the environment and are hardly or not harmful. Moreover there is a minimum weight for the catch, which is an excellent thing for the fish resources. 
The footage of fishermen in picturesque fishing ports hitting the octopus with a wooden stick to tenderize them is a thing of the past now.
With the help of a state of the art freezing technique, the octopus gets a tender structure to live up to it’s reputation.

Epic product

Our octopus in trays now has an EAN 128 code. This is a longer barcode that, when scanned, not only shows the article, but also the weight of the piece. This is easier at the checkout system. Just scan it and the price appears on the screen, because the kg price is in the cash register.