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Fremantle Octopus

@fremantleoctopus

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World's premier, MSC-certified sustainable octopus, wild caught off the pristine coastal waters of Western Australia.
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Before sunrise, long before most of us have even hit the snooze button, Fremantle Octopus fishermen are already hauling in line after line, pot after pot. 450 pots on average before 10am. Moving with the rhythm of the ocean. As the mornings grow cooler and darker, nothing changes. It’s not just a job, it’s a way of life. Driven by the call of the ocean. It’s Totally Wild. Fremantle Octopus 🐙 by @fremantleoctopus
Known for its wood-fired pizzas and laid-back Italian charm, @canteenpizza on Applecross’ cosmopolitan Ardross Street is serving up something special this June that puts WA seafood centre stage. As part of Plating Up WA by @buywesteatbest , Canteen is dishing up @fremantleoctopus Spiedini—skewers of perfectly charred, tender Fremantle octopus, alternating with fluffy, smoky chat potatoes. It’s all dressed with a vibrant fermented chilli and fresh gremolata, finished with a showering of lemon zest and olive oil. It’s a bright and punchy dish that pairs perfectly with a glass of Chalari Vermentino. This is just one of many dishes celebrating local produce across WA this June. Discover more participating venues and meet the producers behind the plates at the link in bio. #PlatingUpWA, #BuyWestEatBest #BuyWestDrinkBest by @fremantleoctopus
Managed to get my hands on some @fremantleoctopus from @australianbaylobster to have a play around with for some upcoming events and it’s safe to say, I’m hooked. This stuff is next level! Chucked it in the sous vide for a couple of hours (actually forgot about it for a while) then finished it over the coals. Gave it a good whack of green sauce and lemon and it was honestly some of the best occy I’ve had in years. Bloody unreal and super tender! Cant rate this stuff any higher 👌🏼🐙 Swipe for the process 👉🏼 Cheers for the hookup! @australianbaylobster by @fremantleoctopus
As we come to the end of Sustainable Seafood Month, we remind you that at Fremantle Octopus, sustainability and sustainable practices aren't just limited to one month of the year, they are part of our everyday.⁠ ⁠ 365 days a year, every catch, mouthful, and marinated slice is Marine Stewardship Council (MSC) certified.⁠ ⁠ Giving you the confidence that our catch meets globally recognised sustainability standards all year round.⁠ ⁠ Look for the MSC logos when purchasing your seafood. by @fremantleoctopus
Did you catch us on The Morning Show Kitchen with @courtneyroulston and @mscbluefishtick?! Scared of cooking Octopus? Looks fancy but it’s super easy to cook! Watch again for the recipe on @channel7 @cookingon7 #sustaibableseafood #sustainableseafoodmonth by @fremantleoctopus
On the menu at @loulou.bistrosydney Milsons Point⁠ Fremantle octopus, dressed with escabeche vinaigrette.⁠ ⁠ If you've not been to one of the six LouLou Bistros or Cafes in Sydney they are well worth a visit. ⁠ ⁠ Brand Chef at Etymon Ned Parker says the food is recognisably Loulou. ⁠ ⁠ “French at its core, produce-driven and generous, but designed for all moments of the day” says Parker. ⁠ ⁠ #FremantleOctopus #Sustainablseafood @mscbluefishtick by @fremantleoctopus
🐙 WE’VE MADE THE COVER! 🧡⁠ ⁠ Talk about quite the catch! Fremantle Octopus is taking centre stage on the front cover of Gourmet Traveller’s Greek Issue! 🇬🇷✨⁠ ⁠ We’re incredibly proud to see our local octopus featured in one of Australia’s leading food and travel magazines, celebrating the incredible flavours of the Mediterranean and the art of cooking octopus to perfection.⁠ ⁠ Inside, you’ll find inspiration to bring a taste of Greece to your table, including a mouthwatering recipe for charred octopus with smoked almond skordalia, parsley oil and pickled green chilli. Think smoky, tender octopus, creamy almond skordalia, vibrant parsley oil and a little chilli kick. ⁠ ⁠ The feature also takes you through the steps to prepare and cook octopus, from prepping your tentacles to achieving that beautifully charred finish on the grill.⁠ ⁠ 📖 Pick up the latest issue of Gourmet Traveller and discover why Fremantle Octopus is quite the catch!⁠ ⁠ #FremantleOctopus #GourmetTraveller #SustainableSeafood #MSCCertified #OctopusRecipes #SeafoodLovers @gourmettraveller @mscbluefishtick @buywesteatbest by @fremantleoctopus
The new menu at @azuma.den is OUT! This is the dish you need to try! ⁠ ⁠ Fremantle Octopus grilled on the hibachi and served with gochujang aioli & flamed cabbage.⁠ ⁠ Azuma Den, celebrates two cuisines from East Asia, Japanese, highlighting simplicity, elegance and seasonal ingredients and Korean, showcasing bold, flavours, fermentation and balance.⁠ ⁠ Hot date night tip - Book table 40, it's their most secluded table!⁠ ⁠ #FremantleOctopus #sustainableoctopus #sustainableseafood by @fremantleoctopus
This dish just dropped onto the menu at @lotusonbeaufort - ⁠ ⁠ Charred Fremantle octopus, tom yum, baby corn, cherry tomato, wild mushroom ⁠ ⁠ Where Beaufort Street meets glowing lights, full tables and the energy of Southeast Asian dining. The perfect venue for any occasion. ⁠ ⁠ #lotusonbeaufort #perthdining #destinationperth @destinationperth by @fremantleoctopus
🐙 Happy World Octopus Day! 🌊⁠ ⁠ Today we’re celebrating one of the ocean’s most fascinating creatures and the incredible Indian Ocean we’re lucky enough to fish in.⁠ ⁠ At Fremantle Octopus, we’re proud to be MSC certified, recognising our commitment to responsible, sustainable fishing practices and protecting the health of our oceans for generations to come. 💙⁠ ⁠ Because when it comes to octopus, we believe it should be quite the catch for your plate and for the planet. 🌏🐙⁠ ⁠ It's totally Wild⁠ Celebrate World Octopus Day with Fremantle Octopus.⁠ ⁠ #WorldOctopusDay #FremantleOctopus #MSC #MSCcertified #SustainableSeafood #SustainableFishing #WildCaught #WesternAustralia #QuiteTheCatch #EatSustainably @mscbluefishtick by @fremantleoctopus
We loved being the weekly Chef special at @vivacebrighton earlier this year. A sell out dish and a favourite amongst the locals. Char-grilled Fremantle octopus alla Livornese - tender, smoky, and finished with braised radicchio. A coastal Italian classic, plated with restraint.⁠ ⁠ Born and raised in Sardinia, Chef Andrea Serreli's seafood dishes are world-class. Having worked at Michelin starred kitchens in London, before coming to Vivace in Brighton this is the perfect place to enjoy Australian seafood by the ocean. ⁠ ⁠ #FremantleOctopus #msccertified #sustainableseafood @serreli81 by @fremantleoctopus
The guys at @boccaitalian on the Sunshine Coast know what makes a great summer share dish. ⁠ ⁠ Marinated octopus // Lemon, shallots, peppers, garlic, oregano & potato.⁠ ⁠ ⁠ Perfect for a warm sunny afternoon by Wurtulla Beach. ⁠ ⁠ Pair with a crisp WA Sauvignon Blanc for an authentically WA experience.⁠ ⁠ #FremantleOctopus #sunshinecoast by @fremantleoctopus

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