Boiled Octopus Tentacle Slices

Octopus tentacle, boiled until tender and sliced thin before freezing, so every piece shows the neat scalloped edge and suckers that make octopus look good on a plate. It arrives fully cooked — there is nothing to do but thaw it.

The slices are firm and springy without being tough, mildly sweet and clean-tasting, and they take on whatever you dress them with. This is the format Japanese and Korean kitchens reach for when octopus needs to go straight onto rice or into a salad.

Why Choose Our Octopus Slices?

• Fully cooked: boiled before freezing — thaw and serve.
• Pre-sliced: uniform, presentation-ready pieces, no knife work.
• Tender with bite: soft enough to eat cold, firm enough to hold its shape.
• Lean: high in protein, low in fat, no artificial preservatives.

Serving Suggestions:

• Sushi and sashimi: classic tako nigiri, or fanned over a seafood donburi.
• Cold salad: dress with sesame oil, rice vinegar, chilli and spring onion.
• Korean style: toss with gochujang, sesame and cucumber.
• Stir fry: add at the very end, 30 seconds only — it is already cooked.
• Snack: eat it straight from the bowl with a little soy and wasabi.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, keep chilled and use within 2 days of thawing. Do not refreeze.

Preparation Note:
Already cooked. Any long heating will toughen it — warm briefly or serve cold.

The easiest octopus there is: open, thaw, plate. Order now and keep some on hand for sushi nights.