Octopus

Octopus (Octopus Membranaceus) is a common ingredient in Japanese cuisine, including Sushi, Takoyaki, and Akashiyaki. It is also very popular in Mediterranean and Portuguese cuisine.

Seasons
August to November, March to June

Variants

  • Whole, Whole Cleaned
  • Baby Octopus Cleaned

Sizes (gms / piece)
700-100, 500-700, 300-500, 200-300, 100-200

Sizes (Piece /kg)
10-20, 20-40, 40-60, 60-80

Process Method

  • Whole, Whole Cleaned - Block Frozen , Blast Frozen
  • Baby Octopus – Chopped , Blanched IQF