Discefa cooked octopus tentacles, size L with 110-170 g per piece, individually vacuum-packed and deep-frozen. Octopus vulgaris caught with artisanal fishing gear in FAO zone 34 (Dakhla, Morocco) and cooked in Galicia, Spain, by Discefa, octopus specialists since 1982. Ready to use: defrost, regenerate and serve. A calibrated portion with zero waste and no cooking time, designed for professional kitchens.
What Is a Cooked Octopus Tentacle
The tentacle is the most prized cut of the octopus: it concentrates the firm texture and the marine flavour that make dishes such as pulpo a la gallega or grilled octopus iconic. Discefa cooks the octopus under controlled conditions, then selects the L-size tentacles of 110-170 g each and vacuum-packs them one by one, preserving the taste and tenderness of freshly cooked octopus.
Discefa: Octopus Specialists from Galicia Since 1982
Founded in 1982, Discefa operates in Cambre (A Coruña), in the heart of Galicia, the homeland of European octopus cuisine. Its plant processes around 20,000 tonnes of octopus per year, making Discefa one of the world leaders in the sector, with exports to over 40 countries. The producer is certified FSSC 22000, ISO 22000 and Halal.
Origin: Artisanal Fishing in FAO Zone 34
The raw material is Octopus vulgaris from the Eastern Central Atlantic, FAO zone 34, in the waters of Dakhla, Morocco, one of the most renowned octopus fishing grounds in the world. The octopus is caught with artisanal fishing gear, a selective method with low impact on the seabed.
Organoleptic Characteristics
Tender, compact flesh with well-defined suckers and the typical pink-purple skin after cooking. The vacuum pack keeps the natural juices inside the tentacle: once regenerated, the product maintains the texture and flavour of freshly boiled octopus, with a uniform calibre that guarantees consistent plating, portion after portion.
Professional Uses in the Kitchen
Defrost in the refrigerator at 0-4 °C, then regenerate for 2-3 minutes on the grill, in a pan or in steam. Compared with raw octopus, it saves 45-60 minutes of cooking per service.
- Pulpo a la gallega: sliced tentacle on boiled potatoes with sweet paprika and extra virgin olive oil
- Grilled tentacle on potato cream or chickpea puree
- Mediterranean octopus salad with celery, lemon and olives
- Octopus carpaccio, tapas and gourmet starters
Common Mistakes to Avoid
- Defrosting at room temperature: always defrost at 0-4 °C to protect texture and food safety
- Overcooking the tentacle: prolonged heating dries it out, 2-3 minutes at high heat are enough
- Refreezing the defrosted product: the muscle fibres break down and release liquid
Delivery and Logistics
Frozen B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich), with the cold chain at -18 °C guaranteed by the LAPA refrigerated fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Locarno), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade partner couriers such as Swiss Post, Planzer and Galliker.
Who This Product Is For
Designed for restaurants, seafood bistros, tapas bars, hotels, caterers and delicatessens that want to serve octopus with consistent quality and controlled food cost: each vacuum pack is a calibrated portion, with no waste and no extra labour for cooking.
