Left Side is the “Central Cut”, and the Right Side is the “Posta Longa”

While typically with any dish you are preparing to make using Bacalhau with skin
and bone is best. The skin and bone help retain the flavor of the fish compared to
using boneless skinless fish. Depending on what dish you will be preparing some
cuts/pieces may work better.

Cutting Demonstration Video:

Choosing and Cutting Dry Salted Cod Bacalhau

1 ) When cutting a whole fish with bone for example, you would start by cutting
off across the top mainly to give your first center loin a nice clean edge.

2) Two Popular Approaches – When working with whole fish here are a couple
popular ways to cut your fish

Above are two popular approaches to cutting a whole Bacalhau.
Cutting down each side of the center loins where the thickest meat ends and the
wings/bellies begin. Typically one side of the loins will have the biggest
transitions from the center loin and the wing/belly piece, while the other side will
have more of a tapered thickness where you must decide where to cut. The side
with the biggest transitions is due to how the fish is initially split before the
cleaning and salting.

3) The cuts also help determine which pieces you group together for the desalting
so as to get a more even salt level.

*You can view our desalting instructions here:

Instructions are in the more details section of each of the salted cod products on
our site. We will cover that topic again in a future edition.

4. Certain cuts are optimal for specific dishes.
Loins/Lombos (Thickest) – Baking, Grilling, or Frying.

Center Cuts/Postas – Shredded in your dish.
(Purchase Center Cuts / Postas here.)

*Loins/Lombos are typically the most desirable cut as long as you are comfortable with the desalting process, and are the easiest to work with, cooked whole or flaking for any type of dish.

See a video here on how easy to debone / flake:

Wings/Asas/Bellies – Frying or Stews

Meaty pieces almost boneless great for any preparation where you are flaking.

Octopus from Spain [Sushi Grade] (5.62 lbs) (Frozen) (Delivers Next Day)

Store/Local Only Items

Product Details

Octopus / Pulpo / Polvo Cleaned - Frozen - 5.62 lbs Approx - Fresh / Frozen - Shipped Next Day to you.
Presented clean eviscerated, classified by size on tray (from No. 00 to No. 4), individually packaged and labeled, with minimum Protection Glaze of 2%, the Maximum Performance on the market.

HOW TO PREPARE FROZEN OCTOPUS FOR CONSUMPTION?

Recommendations for use: For a correct octopus cooking, we recommend the following steps

Defrost and wash the octopus.
Fill the pot with water enough to cover the whole octopus.
The water has to reach to its boiling point (100º C), and once it breaks to boil, place the octopus in the pot and let the water returns to boil, then lower the heat and leave to cook on a low heat for about 25 minutes.
Turn off the heat and let the octopus rest in the water for another 20-25 minutes.
The octopus is ready for consumption. Serve according to taste.

The raw octopus retains the typical appearance of fresh octopus in terms of consistency, texture, color, smell and taste.

IMPORTANT: IF SHIPPING TO SOUTHERN CALIFORNIA OR HENDERSON / LAS VEGAS NEVADA AREA. IT WILL INSTEAD SHIP THE NEXT BUSINESS DAY AND EXPECT TO BE DELIVERED IN 1 DAY.
(See this map BELOW if you are in the YELLOW AREA)
Also, Select the Option for discounted shipping cost.

Also, Select the Option for discounted shipping cost.

This is a frozen product and therefore we place in weather insulated bags along with ice packs for delivery to you. We ship by fedex next day the product would ship the next business day or Tuesday if order is placed during the weekend. We maximize the quantity inside this large fedex box along with the protective material and ice packs to maximize your purchase cost.

Box Weight - Large Fedex (Flat) - 9 lbs