Abrolhos Octopus. Wild Caught, Naturally Tender and Ready for the Grill.

This is a seriously good piece of octopus!

Wild caught off Western Australia and sourced from the waters surrounding the Abrolhos Islands, Abrolhos Octopus delivers exactly what a professional kitchen needs:

Great flavour. Reliable texture. Strong yield. And plenty of versatility.

No gimmicks. Just a premium Australian product that eats beautifully and presents even better.

Meet Octopus djinda

This is the Western Rock Octopus, scientifically known as Octopus djinda.

It is a species found in Western Australian waters, where it feeds naturally on local shellfish including crab, scallops and lobster.

That diet and environment help produce clean-tasting flesh with a naturally rich flavour and excellent texture.

It is distinctly Western Australian and has the provenance to match.

For chefs wanting more Australian seafood on the menu, this one gives you a great story before it even hits the plate.

The Texture Chefs Are Looking For

Anyone who has worked with octopus knows the problem.

Get it right and it is brilliant.

Get it wrong and you may as well be chewing a tyre.

Abrolhos Octopus is naturally tender, giving chefs a much better starting point. There is no need for aggressive mechanical tenderising or questionable tricks involving corks, rocks or half the contents of the cool room.

Treat it properly, cook it gently and finish it hard.

That is where it shines.

A quick hit over charcoal, flame or a ripping-hot plancha gives you crisp, caramelised edges while keeping the centre juicy and tender.

Simple product. Proper technique. Great result.

Made for Busy Professional Kitchens

Consistency matters.

Chefs do not just buy seafood. They buy something they can portion, cost and serve with confidence every night of the week.

Abrolhos Octopus is available in practical frozen formats, including raw and cooked options.

Product options may include:

• Raw frozen tentacles

• Cooked frozen tentacles

• Cooked octopus medallions

• Whole or bulk formats

• Custom product formats subject to availability

The cooked range is particularly useful for busy venues.

Thaw it. Portion it. Season it. Grill it.

You get far less preparation, more control during service and a product that can move across several parts of the menu.

Put Some Fire on It

Octopus loves heat.

Once tender, it only needs a fast, aggressive finish to bring out its best.

Throw it over charcoal with lemon and oregano.

Hit it on the plancha with smoked paprika and olive oil.

Serve it with white beans and salsa verde.

Dress it with harissa, tahini and charred eggplant.

Pair it with nduja, chickpeas or chorizo.

Glaze it with miso and fermented chilli.

Or keep it simple with good oil, sea salt and plenty of lemon.

It works as:

• A shared starter

• A premium bar snack

• A seafood platter component

• A grilled main

• A salad feature

• A pasta or risotto addition

• A tapas dish

• A banquet-course hero

Mediterranean, Spanish, Greek, Middle Eastern, Japanese or modern Australian - it fits.

Raw or Cooked?

Both have their place.

Raw octopus

The raw product gives chefs full control over the cooking process.

It is well suited to slow braising, poaching, sous vide preparation or other controlled low-temperature methods before being portioned and finished over high heat.

Cooked octopus

The cooked option is about efficiency.

It is ideal for kitchens that want the presentation and eating quality of octopus without tying up labour and equipment for hours.

Once thawed, it can be quickly portioned and finished to order.

That means less preparation before service and faster pickup when the docket rail starts filling.

A Product with a Proper Story

The best menu descriptions do not need to be long.

“Wild-caught Western Australian octopus from the Abrolhos Islands” already tells the customer plenty.

It is Australian.

It has clear regional provenance.

It is a less-common species.

And it gives front-of-house staff something worthwhile to talk about.

The Abrolhos region is known for its coral reefs, marine biodiversity and productive Western Australian fishing grounds.

This is the sort of provenance that adds value to a dish rather than simply adding words to a menu.

Octopus Facts for the Pass

Here are a few facts worth sharing with the team.

Three hearts

An octopus has three hearts.

Two pump blood through the gills, while the third circulates it through the rest of the body.

Blue blood

Octopus blood is blue because it uses a copper-based protein called haemocyanin to transport oxygen.

Eight arms, not tentacles

Technically, an octopus has eight arms.

Tentacles generally have suckers concentrated near their ends. Octopus arms carry suckers along much of their length.

We will still forgive everyone for ordering “octopus tentacles.” The seafood industry has survived worse.

They taste through their suckers

The suckers are not just for grip.

They contain sensory receptors that allow the octopus to detect chemicals and effectively taste what it touches.

Masters of disguise

Octopuses can rapidly change their colour, pattern and skin texture.

They use this ability to camouflage themselves, communicate and respond to threats.

A short, fast life

Western Rock Octopus has a relatively short life cycle, making effective fishery management particularly important.

Why It Works for Chefs

There are plenty of reasons to put this product on the menu.

It has:

• Premium Australian provenance

• Naturally tender flesh

• Excellent grill performance

• Strong plate presence

• Raw and cooked options

• Good portioning flexibility

• Reduced preparation with cooked formats

• Applications across several cuisines

• A genuine story for the menu and floor team

Most importantly, it tastes good.

Because none of the provenance, packaging or menu language matters if the customer does not want another bite.

This product delivers on the plate.

Available Through Red Coral Seafood

Abrolhos Octopus is available through Red Coral Seafood for restaurants, hotels, caterers and professional kitchens.

Speak with your Red Coral representative about:

• Current pack formats

• Raw and cooked options

• Carton quantities

• Pricing

• Samples

• Availability

Get it thawed, get the grill hot and let the product do the talking!