"Based in Honiton, we are a local fishmongers, committed to providing fresh, fish and seafood for you."
We are committed to sourcing from local fishermen. Working together to ensure a sustainable future for both fish, and the fishing industry.
The local fishermen we support populate towns along the coastline. These include Beer , a historic fishing town, unspoilt by modern society. Brixham, which has been at the centre of the area's fishing industry for centuries. Lyme Regis, with a historic cobb and harbour area. Dartmouth, a unique costal town with a cobbled market which supplies fresh local produce.
Octopus benefits from cooking for at least an hour before you cook as required by your recipe.
Or try cooking it like this. Cut your octopus into 3-cm pieces. Brown the pieces in olive oil in an oven-proof dish, add a tin of tomatoes, some herbs, some very thinly sliced garlic, seasoning, a teaspoon of dark brown sugar, a pinch of cayenne pepper or half a very thinly sliced chilli, then cook in a low oven for about an hour. Serve sprinkled with lots of chopped parsley, and some crusty white bread. The baby octopus that you'll find in the frozen octopus section are good cooked in this recipe.