Ingredients

2 bay leaves
1 tablespoon whole black peppercorns
1/4 cup (60ml) white wine vinegar
1kg baby octopus, beaks removed
1/2 cup (125ml) olive oil
2 garlic cloves, finely chopped
2 teaspoons caster sugar
Pico de Gallo
1/4 cup (60ml) olive oil
2 long green chillies, finely chopped
2 spring onions, finely chopped
2 garlic cloves, finely chopped
2 tomatoes, seeds removed, chopped
Juice of 1 lime, plus wedges to serve
1/2 bunch coriander, leaves chopped

Instructions

1. Fill large saucepan with water add bay leaves, peppercorns, vinegar
2. Add 1 tablespoon sea salt and bring to a boil add octopus
3. Cook for 30 minutes or until tender
4. To make the Pico De Gallo combine all ingredients and set aside
5. Drain octopus and combine with oil, garlic and sugar season well
6. Preheat a barbecue or char grill to high
7. Cook the octopus, turning, for 4-5 minutes or until charred
8. Serve with Pico de Gallo and lime wedges

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!