Wildfish proudly uses only wild-caught, sustainable, Alaska seafood harvested by the fishermen and divers from Alaska's responsibly-managed, community-based fisheries—our friends and neighbors.
Smoky, briny and succulent, our smoked octopus is a special treat.
Monterey Bay Seafood Watch has declared it as a ‘Best Choice’ sustainable species since it is incidental-catch, which allows for the octopus to be utilized rather than wasted.
Caught in the Bering Sea by Dustan Dickerson on the F/V Raven Bay
Smoked Octopus Salad with Farro
- 1 cup cooked farro
- 1 can Wildfish Cannery Smoked Octopus, drained and large sliced
- ½ small red or yellow onion, fine diced
- 1 large rib celery, fine diced
- ½ red bell pepper, fine diced
- ¼ cup chopped parsley
- 2-3 ounces olive oil juice of one lemon salt, pepper to taste
Combine all ingredients in a bowl. Allow to marinate for an hour, then check seasoning and adjust. You may also add more olive oil and lemon juice if you find that the farro has absorbed most of the dressing.
Serve at room temperature. Garnish with chopped hard boiled egg, if desired.
Smoked Octopus-Mayo with Nori Fries
- can Wildfish Cannery Smoked Octopus
- 2 cups heavy mayonnaise (The real stuff. No cheating.)
- 3 large Russet potatoes, peeled and cut into batons
- 2 sheets of nori seaweed, lightly toasted and powdered
- sea salt
- plenty of oil for deep frying
Empty the can of octopus - juice included - into a food processor and pulse to a fine mince. Or, not so fine, if you prefer a toothier texture. But you want a somewhat even consistency in the resultant chop.
Fold the octopus mince into the mayonnaise in a mixing bowl with a spatula. Don’t do this in the food processor, as you want the mayonnaise emulsion to maintain its own consistency. You can use more or less mayonnaise depending on the desired consistency. Less mayo gives you more of a dipping sauce, while more mayonnaise will make it thicker. Either way, this condiment is BIG and WILD in the flavor department.
Allow the octo-mayo to rest in the fridge so that the flavors settle together while you prepare the fries.
To prepare the fries, rinse the potato slices well to remove excess starch, then dry well in a linen towel or sackcloth.
Heat the oil to 300ºF and blanch the fries in small batches until they are cooked through. Remove them from the oil before they begin to brown, drain them on paper towels, and allow them to cool to room temperature, about 30 minutes.
Raise the temperature of the oil to 375ºF and fry the potatoes until brown and crisp. Drain the fries again on a paper towel, then sprinkle with sea salt and nori dust.
Serve the nori fries with the smoked octopus mayonnaise and prepare yourself for a round of applause.
Ingredients: Giant Pacific octopus, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke.
6 ounce (170 gram) metal can