The Global Octopus market is anticipated to rise at a considerable rate during the forecast period, between 2024 and 2032. There are over 100 species of octopus harvested worldwide, but products are rarely identified by species. The most commonly harvested is appropriately named the common octopus (Octopus vulgaris). In the U.S., most octopus is imported from the Mexico, Indonesia, and Spain.
Octopus are generally caught using trawl nets or a string of pots or traps on a groundline, similar to long-line fishing.
Sammy’s octopus is harvested off the coast of Spain and Morrocco, the most desired and premium octopus in the world. The warm waters yield a product that has a higher fat content and better yield, making the octopus notably sweet and tender. The harvesting method is also with smaller, coastal boats and thus quicker boat to processing time. Available in sizes 2-4 lb thru 8-10lbs.
Atlantic and Indian Loligo.
The most common species eaten in the US and UK, landed mainly in Scotland and caught in the north-east Atlantic by trawlers. Loligo is considered the most tender and mild flavored of squid.
Caught by purse seine (big nets) or jig in the waters off Argentina and the Falklands. Ilex is the target of one of the largest fisheries in the world. Ilex has a double mantle for firmer walls but can thereby be a little chewier.
Longfin squid typically have a lighter skin color and are generally a bit smaller and more delicate than their Shortfin cousins. Of course, the age of the squid also impacts their size, so you can see some overlap. But in general, Shortfins are larger.
This is also true after they are processed. Longfin squid tends to have a more delicate texture, whereas the Shortfin produces a more robust and slightly thicker ring or tube. The Shortfin tentacles are also larger, which can be a pro or a con, depending on your take on tentacles! The squid are caught by trawlers.
