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Sous-Vide Octopus

Ingredients:
Octopus, oregano, lemon zest, olive oil, kosher salt, pepper

CFIA listed Allergens: mollusk – octopus

produced in a facility where milk, wheat, eggs, and soy are used.

Storage:

Our sous-vide octopus is portioned and marinated with fresh thyme, lemon zeste, olive oil and seasoned then placed in a sous-vide bag, vacuum-sealed, and cooked low for over 16 hrs till tender. Our octopus requires refrigeration to stay fresh and to keep your food safe. Because we do not use preservatives or high acid cooking. 

There is a batch number on each package and freeze by date to keep them safe to eat. Our normal shelf life is 14 days in the refrigerator from the day of production and then they need to be frozen.

Preparation Method:

All our products that are cooked sous vide are fully pasteurized due to the long cooking cycles and are safe to eat cold out of the packaging. However, it is always recommended that you reheat to 74C or 165F internal temperature.

Cut the bag open and place the octopus tentacles on a hot BBQ grill or on an oven-proof pan in the oven at 425F. If they are frozen, thaw them out in the fridge overnight or put them in the sink and run cold water over them and they should thaw out in about 30 minutes.

Cook till thoroughly heated, this should take about 8-12 minutes. SLice the octopus up in thin slices and present.

Squeeze a fresh lemon and more salt and fresh cracked pepper if desired.

You can also take it out of the bag and slice of for a seafood salad or an Escabeshe or Ceviche.

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