Octopus, cuttlefish and squid are the three flagship cephalopods of Moroccan fisheries. They look alike, but they are not handled the same way and they do not meet the same needs. This guide helps importers, wholesalers and processors choose the right species, the right presentation and the right size.
Three species, three profiles
- Common octopus (Octopus vulgaris): firm, flavourful flesh, highly sought after in Spain, Italy and Japan. It is the most valuable of the three. It is boiled, grilled or cooked Galician style.
- Cuttlefish (Sepia officinalis): thick, meaty body with white, tender flesh. It is ideal for the griddle, stir-fries and ink dishes.
- Squid (Loligo vulgaris): long body and delicate flesh. It is in high demand as fried rings, as tubes for stuffing or whole for grilling.
The most common presentations
Octopus: usually whole, gutted or not, individually quick frozen (IQF) or block frozen. It can be frozen on board by offshore fishing vessels, or on land in approved plants.
Cuttlefish: whole, cleaned, or as IQF fillets, a practical presentation for food service and processing.
Squid: whole, as tubes (cleaned body without the head), rings or strips. Whole squid remains the most common presentation in wholesale.
For wholesale, products are generally packed in bags or cartons of 1, 5 or 10 kg, grouped in master cartons for transport.
Understanding sizes
The size grade tells you how big the pieces are. For octopus, it is expressed as weight per piece, from under 500 g to over 3 kg, and each market has its own preferences. For squid and cuttlefish, it is usually expressed as pieces per kilo: for example 11-20 or 21-40 pieces per kg for whole squid. The lower the number, the bigger the pieces. Grade names vary from one supplier to another, so always ask for the exact size chart.
Quality points to check
- Colour: white, slightly translucent flesh when raw.
- Skin: intact, with the iridescent sheen typical of squid and cuttlefish.
- Texture: firm and elastic, never slimy.
- Glazing: the thin layer of ice that protects the product should be stated, so you know the net weight of product you are buying.
- No bleaching: some products are whitened with hydrogen peroxide, a practice closely watched in Europe.
- Labelling: in the European Union, Regulation (EU) No 1379/2013 requires information such as the catch area and the fishing gear.
Frequently asked questions
What is the difference between cuttlefish and squid?
Cuttlefish has a wide, thick body with an internal shell, the cuttlebone, and thicker flesh. Squid has a long, slender body with a transparent internal pen, and finer flesh that is well suited to rings and tubes.
When should you buy Moroccan octopus?
Octopus fishing is organised in two campaigns a year, separated by biological rest periods, so available volumes and sizes vary throughout the year. Read our article Octopus season in Morocco.
For documents, transport and Incoterms, see our guide to importing frozen fish from Morocco.