Octopus
Also known as：Common octopus
Octopus vulgaris
- Origin
- East China Sea, South China Sea
- Season
- Sep–Feb
- Appearance
- A sac-like body with 8 arms ('eight-clawed'), smooth skin with warty bumps; changes color rapidly to camouflage. Considered the most intelligent invertebrate.
Content compiled by the Xian Mancang team
Introduction
品种介绍Octopus — 'zhangyu' or 'bazhuayu' — is the most common live cephalopod on the coast. Firm, springy, sweet flesh; Japanese octopus sashimi and southern Fujian blanched octopus both demand live freshness.
Sensitive to temperature change; circulates mainly live, where vitality directly determines texture and price.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Live holding demands care: 16–24°C, salinity 28–34‰, clear water with DO ≥6 mg/L, density 10–20 kg per cubic meter.
Highly stress-prone: shade the tank, minimize disturbance, handle gently to prevent ink ejection fouling the water; hold 3–5 days with daily 1/3 water changes. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Graded by individual weight: small sizes under half a jin are moderate; 1+ jin live specimens for premium dining carry clear premiums. Japanese restaurants and seafood stalls have steady live-octopus demand — a high-margin live-channel category.
Culinary & Commercial Use
烹饪与商业用途Blanched octopus is a southern Fujian classic: quick blanch in boiling water, serve with vinegar-soy — crisp and springy; Japanese octopus sashimi and takoyaki also prefer fresh.
Foodservice: sashimi, cold dishes and barbecue; dried octopus is a coastal traditional product that enriches soups.
Buying Guide
选购指南Live octopus: strong arm adhesion and lively movement; intact body, no missing arms. For blanching choose half to 1 jin — smaller is thin, larger is tough.
Market Reference
规格行情Reference price: live 30–70 CNY/jin by size and origin. Autumn-winter (Sep–Feb) quality peaks; prices swing visibly with season.
Octopus · FAQs
How do I pick the freshest Octopus?
Live octopus: strong arm adhesion and lively movement; intact body, no missing arms. For blanching choose half to 1 jin — smaller is thin, larger is tough.
What are the live-holding requirements for Octopus?
Live holding demands care: 16–24°C, salinity 28–34‰, clear water with DO ≥6 mg/L, density 10–20 kg per cubic meter.
What is the current market price of Octopus?
Reference price: live 30–70 CNY/jin by size and origin. Autumn-winter (Sep–Feb) quality peaks; prices swing visibly with season.
How do I cook Octopus? What methods work best?
Blanched octopus is a southern Fujian classic: quick blanch in boiling water, serve with vinegar-soy — crisp and springy; Japanese octopus sashimi and takoyaki also prefer fresh.
Octopus · For stock availability and holding consultation, contact us