Octopus is part of the Portuguese seafood dishes. It has been a delicatessen and iconic product in Portuguese cuisine, presented in many ways on typical Portuguese tables and available all year round. It is more consumed on religious festivities, like Easter and Christmas seasons.

Portuguese octopuses are freshly caught in the rich Atlantic waters, on the west and south coast. Then, they tend to be immediately frozen or sold fresh in national auctions preserving their distinctive sea flavor. The fishing maintains old traditions, like the use of artisanal artifacts, like cages or pots.

With annual volumes of more than 1,200 tons, octopuses are exported to countries like Spain, the USA, France, Italy, Brazil, and Switzerland. They are commonly exported in frozen states, but there’s an increased interest in other varieties, like cooked and frozen tentacles or dried octopus.

Tridge's verified suppliers have 15,000 kg of daily production for octopuses, and they're certified for the Product of Portugal and Wild Caught Sustainable Fisheries.