Cooked Salcombe Octopus
Only premium fish is selected
Prepared within hours of being landed
Sent direct from the quayside
Cooked Salcombe Octopus Specs
Cooked Salcombe Octopus Specs
- Portion Size:
- 320-370g
- Serves:
- Serves 2
- Bones:
- No
- Can I freeze it?
- Yes
- Latin name:
- Octopus Vulgaris
- Allergen:
- MOLLUSC
- Ingredients:
- Octopus, Salt
Delivery
Delivery
Order by 2pm Monday–Thursday or 12pm Friday for next-day seafood delivery to your door.
Minimum spend:
£18 (Tinned/Books)
£30 (Fresh or Frozen Fish)
Delivery rates:
Orders under £49.99 – £6.50
£50–£84.99 – £3.50
£85+ – Free
Royal Mail (Tinned & Books only): £3.50 delivery / Free over £85
Isle of Wight (selected areas): £10
You can select a future delivery date for non-fresh orders, and Pre-12 delivery is available at checkout.
DPD delivers UK Mainland only, excluding the Scottish Highlands and Islands.
Click and collect
With Click & Collect, you can order the day’s freshest seafood online and collect it for free from your nearest Rockfish restaurant. Your order will be carefully portioned, vacuum-packed, and stored in our temperature-controlled boxes, ready for you at your chosen time. It’s a simple way to enjoy market-fresh fish at home, with no delivery charge — and every collection also comes with a 10% off dining voucher to use in the restaurant.
Reviews
Reviews
Wild caught
Boneless
Cooked
Cooked Salcombe Octopus Recipes
About Cooked Salcombe Octopus
Landed off the Devon coast and cooked in its own juices in Asturias, by the same small team who make our tinned fish. These are people who truly understand octopus and how to coax tenderness and depth of flavour without losing its natural character.
Nothing is added; it is simply cooked until tender in its own liquor, preserving the clean taste of the Salcombe catch. Ready to eat straight from the pack, or best briefly flashed over hot charcoal or under a grill to bring out its sweetness and a touch of char.
Cooked Salcombe Octopus
Another good morning on the market today. Hake is the fish to look at first with plenty about, and the Disco scallops are back in good numbers too. The whole red mullet are well worth a look and the monkfish tails are always a reliable choice if you’re cooking for a few people.
It’s also one of the final weeks for the Offshore mussels, so if you haven’t cooked them yet this season now is the time. They won’t be around much longer. With around 2,700 portions across more than 25 species there’s plenty to choose from this morning. Eat better fish.
Carpe piscem!
