Wildfish Cannery Smoked Octopus

Octopus has a reputation for being difficult to cook well. Too little time and it can be tough. Too much time and the texture gets mushy and stringy. Wildfish nails this.

Giant Pacific Octopus from the Bering Sea smoked gently over alderwood.

This tin is right on the edge of what I would use for salt content. Serving it chilled helps to tone that down, perhaps with a peat-forward glass of Scotch whiskey alongside it if you're eating it straight from the tin. It's also good on warm potatoes with olive oil, capers, roasted peppers and squeeze of fresh lemon. 

Made in USA

Net Weight 100g