Octopus Fresh, Frozen, 1-4kg

Fresh Frozen Octopus is a whole fresh octopus, frozen at peak freshness, weighing 1 to 4kg — the full cephalopod for cooks who want to work from the whole animal for a traditional braised or grilled preparation. Fresh frozen octopus delivers outstanding quality in a convenient format. As a result, the freezing process actually improves the octopus — it breaks down the muscle fibres and produces a more tender result than fresh unfrozen octopus. Furthermore, a whole octopus provides the complete range of preparations from pulpo a la gallega to chargrilled whole tentacles. In particular, at 1 to 4kg the size suits anything from a starter for four to a generous main for six.

About Fresh Frozen Octopus

We source our squid and octopus from specialist Spanish fisheries and trusted Atlantic suppliers. In particular, Spanish waters produce some of the finest cephalopods available — from the tiny puntillita of Andalucia to the great octopus of the Galician coast. As a result, we select every product for its provenance, species and the quality standards of the supplier. Furthermore, freshness and correct handling matter enormously with squid and octopus. However, the difference between a correctly handled product and a poorly sourced alternative is immediately apparent. In particular, squid should be bright white with a mild, clean sea smell — any yellowing or strong odour indicates age. Additionally, pre-cooked octopus from a trusted specialist like El Viejo Pescador removes the most demanding preparation step without compromising flavour. That commitment to quality and provenance drives every decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Fresh Frozen Octopus From Us

Cooking squid and octopus rewards a clear understanding of the two entirely different approaches each demands. In contrast to most seafood, cephalopods follow an unforgiving rule — cook them very briefly or cook them very long. As a result, squid rings need no more than 60 to 90 seconds in a very hot pan or fryer. Furthermore, anything between 2 and 40 minutes produces a tough, rubbery result — avoid this window entirely. However, octopus requires the opposite treatment — long, gentle simmering for 45 to 60 minutes per kilogram. In particular, a pre-cooked octopus leg removes this long preparation step completely. Moreover, the tentacles of squid and baby squid taste as good as the body and deserve to be cooked alongside. Additionally, good olive oil, garlic, lemon and parsley suit almost every preparation in this category. That understanding of timing is the key to exceptional cephalopod cookery.

How to Cook Fresh Frozen Octopus

To get the very best from it:

• Defrost overnight in the fridge and bring to room temperature before beginning the braise.
• Simmer gently in water with aromatics for 45 to 60 minutes per kilogram until a skewer passes through the thickest tentacle without resistance.
• Furthermore, fresh frozen octopus suits chilling overnight after braising before grilling — the cold texture improves and the octopus slices far more cleanly.
• Additionally, reserve the braising liquid for a rich octopus stock or the base of a shellfish sauce.

Perfect Pairings

This product pairs beautifully with:

• Olive oil, pimento and boiled potato for the classic pulpo a la gallega
• Romesco sauce or chimichurri for a chargrilled preparation
• The braising liquid as a stock base for a bisque or shellfish sauce
• A glass of Albarino, Vinho Verde or a chilled dry Txakoli alongside

Storage: Keep frozen and defrost in the fridge overnight before use. Furthermore, once defrosted use within 24 hours and do not refreeze. However, for the finest result always defrost slowly in the fridge rather than under running water. Delivered frozen and ready to defrost and prepare.

However you cook it, this product brings a depth and character that only carefully sourced cephalopods can deliver. Moreover, great squid and octopus always reward the right timing and the simplest accompaniments.