Cover Charcoaled Fremantle octopus on a plate. (Photo by Thammachart Seafood)
Charcoaled Fremantle octopus on a plate. (Photo by Thammachart Seafood)
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Octopus is a favorite source of protein for many, but it can also turn some people off when it is not fresh or is over or undercooked. If there is any kind of octopus that could change one's mind, it is the Fremantle Octopus.
In the culinary world, the journey to find the perfect ingredients is often an odyssey of taste, quality, and sustainability. Protein is frequently the star of the meal and consistency in its quality is everything when it comes to restaurant food.
This consistency is one of the main reasons Chef de Cuisine, Alonso Luna Zarate, of Ojo restaurant in Bangkok, put this particular kind of octopus, from Western Australia, on the menu. “Consistency is very important. Every time (Fremantle Octopus) is the same size and the same texture.”
At first, he was, however, skeptical when he saw only tentacles in the pack. Being a chef, he wants to see the whole animal.
Valuing simplicity and authenticity, Chef Alonso finds that Fremantle Octopus delivers on both fronts.
“A lot of people say less is more and I totally agree with that,” Chef Alonso remarks. “But when you get really good ingredients, you just have to play a little bit.”
What sets Fremantle Octopus apart from its counterparts? Well, according to Chef Sina Sucuka from Fremantle Octopus Company, it is not just about taste; it is about a unique species that thrives exclusively in Western Australia’s pristine waters.
When COVID trumped chef Sina’s plans to open his own restaurant in Australia, it was not too difficult to say “yes”, when the owner of the Fremantle Octopus Company asked him to join. Chef Sina had been one of their biggest customers for a long time.
“It’s a unique species that can be only found in that area, and it’s quite a fast-living octopus. It only lives 9 to 15 months. It’s a very young product.”
What defines the taste of octopus is what it typically consumes in the ocean: the best offerings from Australia’s waters, lobster, abalone, and crayfish.
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Above Chef de Cuisine Alonso Luna Zarate at Ojo restaurant in Bangkok. (Photo by Thammachart Seafood)
Above Pulpo con Frijoles features Fremantle Octopus at Ojo restaurant. (Photo by Thammachart Seafood)
Chef de Cuisine Alonso Luna Zarate at Ojo restaurant in Bangkok. (Photo by Thammachart Seafood)
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Fremantle Octopus on a plate
The first time Chef Alonso put Fremantle Octopus on the menu, it was a ceviche, with octopus and Hamachi, served with avocado and Sichuan pepper.
The current dish offers even more vibrant flavours and textures, with the Freemantle delight as the star. It is a dish that Chef Alonso said is rooted of Mexican cuisine, with beans, chilies, and corn. It is Pulpo con Frijoles, a grilled Fremantle octopus with charro beans, chorizo, and black garlic.
In late April, Chef Sina flew in from Australia to appear at several events with Thammachart Seafood, an exclusive distributor of Fremantle Octopus, to promote the octopus in Thailand. One of these experiences was a four-hand meal at Charbon restaurant in Bangkok, where he worked with chef Jahlinnson Rodriguez to create 3 dishes showcasing the mollusc. The octopus was charcoal grilled to perfection and served in ways that would please anyone who had a chance to try it.
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Above Chef Jahlinnson Rodriguez, head chef of Charbon, and Chef Sina Sucuka from Fremantle Octopus at a four-hands meal event in Bangkok. (Photo by Thammachart Seafood)
Chef Jahlinnson Rodriguez, head chef of Charbon, and Chef Sina Sucuka from Fremantle Octopus at a four-hands meal event in Bangkok. (Photo by Thammachart Seafood)
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Sustainability and Traceability
Beyond its exceptional taste, the serving of Fremantle Octopus boasts a commitment to sustainability and traceability. From the moment it is sourced from the depths of the ocean to its arrival at the chef’s door, every step is meticulously controlled and monitored.
“We are a vertically integrated fishery,” Chef Sina emphasises. “It is our patented pot technology, it is our fishing boats, it is our transportation logistics that bring the product.”
The product is one hundred percent wild, with zero additives and zero preservatives. Everything is processed within 24 hours, to ensure the finest quality. They are also certified by the Marine Stewardship Council (MSC), the international non-profit sustainability regulator based in London.
Above Charcoal grilling is the best way to bring out the flavor of the octopus. (Photo by Thammachart Seafood)
Charcoal grilling is the best way to bring out the flavor of the octopus. (Photo by Thammachart Seafood)
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Cooking with Fremantle Octopus
For Chef Sina, cooking with Fremantle Octopus is both an art and a science. From simple boiling to the aromatic flavours of charcoal grilling, he creates a wide range of recipes, from simple to more complex, and posts them on the Fremantle Octopus website, so people can see its possibilities in their kitchen and, perhaps, try it at home.
“An easy way to do it at home is important, because you don’t have to spend hours,” Chef Sina suggests. “I think boiling is very simple and straightforward.”
Chef Alonso also explained how he prepares them in his kitchen at Ojo, simmering until 80% cooked, then turning off the heat.
“We keep the octopus in the water until the water is cold and it’s being cooked for that last 20% and the skin doesn’t break. Then we portion it by whatever size we need, then grill on the fire,” Chef Alonso elaborated.
Chef Sina refers to Fremantle Octopus as a “Super Food”, due to its rich protein and iron content, while its exceptional flavours delight seafood enthusiasts. Available in the Thai market for just over two years, exclusively imported by Thammachart Seafood, it has rapidly gained in popularity among fine dining establishments worldwide.
If you haven’t tried the octopus yet, please do!
