Octopus
Octopus sustainability varies depending on the species and the region in which they are caught or farmed. Some octopus populations are considered to be abundant and resilient, while others may face conservation concerns due to overfishing or habitat degradation. Wild-caught octopus is primarily captured using methods such as traps, pots, and handlines, which have relatively low impacts on the environment and bycatch. However, certain catching methods, such as bottom trawling, can result in unintended octopus bycatch. Octopus farming, also known as aquaculture, is practiced in some areas, but it is still a relatively small-scale industry. Sustainable octopus farming is dependent on responsible feed sourcing and minimizing potential environmental impacts. To ensure octopus sustainability, it is crucial to implement proper fishing regulations, monitor fishing efforts, and protect critical habitats.
Our Recipes for Octopus
Pulpo a la Gallega
A classic Spanish dish hailing from the region of Galicia, where tender octopus is simmered until perfectly cooked, then sliced and served on a bed of boiled potatoes. The dish is generously sprinkled with paprika and coarse sea salt, adding a burst of flavor and color. This simple and delicious preparation highlights the natural taste of the octopus and pays homage to the rich seafood traditions of the Galician coast.
Grilled Octopus
Grilled Octopus, or "Htapodi sti Skara," is a beloved traditional Greek dish where tender octopus is marinated in a mixture of olive oil, lemon juice, garlic, and oregano, then grilled until it becomes smoky and slightly charred. The marinade infuses the octopus with delightful Mediterranean flavors, resulting in a succulent and flavorful dish.