Canned Octopus with Garlic

Octopus meat is highly valued in gastronomies such as Spanish or Japanese. In the case of these cans offered by Canthynnus, these octopods come from FAO zone 27. To be more precise, they are caught in the Great Sun fishing ground, located to the west of the British Isles, a place where the sea is as rough as it is rich in fish and cephalopods.

As soon as the octopus arrives at the cannery, it is cleaned, the legs are separated from the head and, if it has any, the roe is extracted. Subsequently, the meat of this cephalopod undergoes a steaming process, the tentacles are cut into pieces and, finally, they are packed in cans with sunflower oil infused with garlic.

This octopus would go great on mashed potatoes with a poached egg, although you can also try to integrate it into a lentil and lettuce salad by making a vinaigrette with the same oil as the canned octopus. And if you like how it looks in this type of starters, try it in a cucumber salad dressed with soy and rice vinegar.

Its shelf life is 6 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35ºC, without the need for industrial refrigeration.