Octopus used to be a delicacy reserved for those who are brave enough to cook them. Now, these wild-caught Pacific octopi from our friends at Finest at Sea take the difficulty out of preparing and cooking octopus. Finest at Sea makes sure that their products are fresh. How fresh? They catch them, clean them of their mantle, ink sac, and beak, and then flash-freeze them right there on the boat! Now that’s fresh!

COOKING TIP: The secret to avoid chewy octopus is all in how you prepare them. You can either rub it with coarse salt for about 7 minutes and then rinse it really well or simmer it for at least 30 minutes before cooking it. We prefer it simmered, then marinated overnight with olive oil, lemon juice, oregano, and chili flakes before grilling it to add that smoky-char flavour. You don’t have to grill it though; octopus is very versatile and could instead be braised or baked in an oven. If you prefer a truer octopus flavour, simmer it and then transfer it to a different pot of boiling water for about 10 minutes and then submerge it into an ice bath to halt the cooking. Octopus sushi, here we come!