Tako (Boiled octopus)
Lightly boiled octopus legs are multifunctional. They are perfect for sushi and sashimi, but marinating the pulpo in vinegar or slowly grilling it is also sublime.
Weight: 190 g
Country of origin: FAO34 (Wild)
*Keep in freezer (-18℃)
How to cook:
1. Defrost the Tako in the refrigerator or in cold water for 30 minutes.
2. Remove the package from the fish and pat dry with paper towel.
3. Cut the fish into slices and eat raw with soy sauce.
Enjoy your meal!