We combine a personalized “tailor made” octopus service, with the best raw material in the world
Specialization differentiates us, we adapt to the needs of each client, always guaranteeing the highest quality standard.
Cooked Premium Quality Octopus in its own juice
“Ready to eat”. Taste and properties of freshly cooked octopus.
Through an artisanal process and careful cooking in its juice, we achieve optimum quality of flavour, texture and concentration of nutrients. This process allows us to extend its useful live, up to 45 days.
We are committed to INNOVATION and offer our customers the best solutions based on high-quality seafood products, but also easy to prepare.
High Quality Seafood Wholesale Supplier
Production and Distribution
Artisanal cooking, high quality product versatility and customer adaptation is what differentiates us.
How to use
Immerse the bag in boiling water for 2 minutes, and then remove the octopus from the bag, dress to grill, or mincemeat for salads or risottos. You can use the broth for your sauces and stews; it preserves all the flavour and nutrients.
|T1 – REF: 100100||+400g.||1 TENTACLE|
|T2 – REF: 100200||300/400g.||1 TENTACLE|
|T3 – REF: 100300||200/300g.||1 TENTACLE|
|T4 – REF: 100400||150/200g.||1 TENTACLE|
|T4 – REF: 100401||300/380g.||2 Tentacles|
|T3 -REF: 100301||450/600g.||2 TENTACLES|
|T6 – REF: 100600||210/260g.||2 TENTACLES|
|T6 – REF: 100602||450/550g.||HEADLESS|
|T6 – REF: 100603||450/550g.||WITH HEAD|
|T7 – REF:100702||250/320g.||HALF OCTOPUS|
|T7 – REF:100703||350/400g.||HALF OCTOPUS|
|T7 – REF:100700||500/650g.||WHOLE OCTOPUS|
|T7 – REF:100701||+650g.||WHOLE OCTOPUS|
Juice of heads and giblets
|REF: 100901||1Kg||JUICE OF HEADS AND
FOR SOUPS AND STEWS
Other Gourmet-Seafood Products
How to use
Remove the Squid from the bag, dress to grill, or mincemeat for salads, risottos or stew. You can use the broth for your sauces and stews; it preserves all the flavour and nutrients.
How to use
Take the scallops out from the freezer at least one hour before cooking them. Prepare a seafood “velouté”, cover the scallops with the sauce and bake for 3 minutes at 200ºC, brown and ready.