The octopus It has become one of the culinary and cultural emblems of the Spanish coast, especially in Galicia, where its capture and preparation are synonymous with local tradition and pride. Its presence extends far beyond the table: its fishing, marketing, and even the ways it is enjoyed evolve with the times.
In recent years, the octopus has become the protagonist of both popular parties as well as debates on sustainability, exports, international awards, and even innovations in the pet market. Here we review the current state of the sector, the challenges and opportunities it poses, and how culture and business intertwine around this valuable cephalopod.
Octopus in Galician fish markets: recovery and control in fishing
La octopus fishing campaign In Galicia, the harvest has seen a considerable boost following the lifting of the ban, which ended on July 1. During the first stages of the season, revenues exceeding €3,3 million have been recorded at Galician fish markets, with a production of around 290 tons.
This increase in catches is a direct consequence of a period of biological shutdown and closed season A consensus between fishermen and the administration was reached, the objective of which was to allow the regeneration of stocks and ensure the continuity of the resource. These measures have resulted in significant growth: revenues have increased by 122% compared to the previous year, with the average price per kilo reaching €11,45.
The fish markets of Ribeira, Bueu and Vigo have been the most dynamic, capturing the largest sales and revenue volumes. For example, Ribeira leads the way with more than 75.000 kilos auctioned, while Bueu and Vigo are not far behind with 41.000 and 26.000 kilos respectively. All this without losing sight of the increased vigilance to prevent illegal fishing, which has resulted in the seizure of 2.700 kilos of octopus and prohibited artifacts.
Furthermore, the Galician community continues to support the modernization of ports, as demonstrated by the investment in new modules and services for professionals in enclaves such as Sanxenxo, integrating fishing activity into tourist environments in an orderly and efficient manner.
Exports and international markets: declines and new emerging destinations
El Galician octopus It is still highly appreciated outside our borders, although there have been notable declines recently in key markets. frozen octopus exports to the United States From the province of Pontevedra, for example, sales have fallen by almost half compared to last year. Between January and May, only 200.000 kilos were sold, compared to 434.000 the previous year.
Despite these falls, they stand out new growing markets Such as the Dominican Republic, which has doubled its imports and is now a significant destination outside the traditional sphere of Italy and Portugal. Even so, these two countries continue to represent more than half of the Galician pulp and paper sector's international sales.
To compensate for the drop in local catches due to the bans and maintain the volume of exports, Galician companies have increased the purchase of octopus from Morocco, Mauritania and Senegal, with an 8% increase compared to the previous year and prices at origin that have also risen significantly.
Sustainability: global challenges, certifications and traditional techniques
The growth in demand for octopus in Europe has highlighted the importance of sustainable fisheries and environmentally friendly techniques. In the Yucatan Peninsula, Mexico—one of the largest global producers—, fishery improvement projects to achieve MSC environmental certification, which guarantees responsible practices.
There they rely on methods such as scribble, which allows only adult specimens to be captured and juveniles to be released back into the sea, contributing to stock renewal. However, pressure on the species and illegal fishing jeopardize its future sustainability.
In Spain, some fishermen's associations in Asturias have been pioneers in achieving this. MSC sustainability certificate, employing techniques such as pot fishing, traps that allow the release of unwanted individuals and prevent accidental captures of other species. Obtaining certification not only recognizes the ecological effort, but has also positively impacted the prices paid to fishermen, enabling the economic viability of the activity and helping to curb overexploitation.
On a global scale, the challenge now lies in adapting to climate change: rising temperatures affect octopus reproduction and survival, forcing migrations northward and to deeper waters. Given this scenario, the need to increase the minimum catch size and adjust management to ensure the viability of fishing in the coming years is under debate.
The celebration of the octopus: from the Octopus Festival to the best stoves
La Festa do Pulpo do Carballiño It is one of the most important events of the summer in Ourense and a symbol of the Galician cultureHeld in August, thousands of visitors gather to taste octopus prepared by authentic octopus cooks and enjoy fun and musical activities.
During these days, the town offers a program full of music, gastronomy and folklore shows, consolidating itself as Festival of Cultural InterestThis year's edition is dedicated to the Italian town of Noventa Padovana, recently twinned with Carballiño, which also holds its own octopus-themed event.
The art of cooking octopus: expert advice
El Galician octopus It is an undisputed classic of traditional cuisine. To achieve the perfect texture, renowned chefs—such as Michelin-starred Galician chef Pepe Solla—recommend freeze the octopus between 8 and 15 days before cooking. This process helps break down the muscle fibers, resulting in tender, juicy meat after a careful cooking time of about 40 minutes.
Other chefs, such as Jorge Catalán, prefer to use large specimens and cut them with scissors before serving, following the tradition of Galician pulpeiras. The potato accompaniment and the dressing with extra virgin olive oil and paprika complete one of the most beloved dishes, whose restaurant price can currently be around 18 euros a portion.
Among the international recognitions, the Asturian canning company stands out The Old Fisherman, which has won an award at the Great Taste Awards for its octopus-in-its-own-juice recipe, based on innovation and care for raw materials, and which joins a new generation of producers committed to quality and sustainability.
Octopus has become a key element in the gastronomy, culture, and economy of the Spanish coast, demonstrating its importance in both traditional celebrations and culinary innovation and in the international market.