The Boctopus Group octopus is captured in the African Atlantic Ocean (FAO 34) where it is possible to obtain a high quality product due to the conditions conducive to the development of these species and the controlled capture of these occurs. In commerce, it is classified mainly in takos, which are divided according to their weight and size.

The octopus is known by its scientific name: Octopus Vulgaris

The octopus is widely known for its gastronomic richness thanks to the gastronomic and culinary quality it possesses.


It is also known as Mongo and as Choco depending on its size, color and characteristics in general, but mainly its common name changes depending on the area. The cuttlefish in the trade has a wide range of sizes in which it is offered depending on the WEIGHT of the Cuttlefish.

The cuttlefish is known by its scientific name of Sepia Oficinallis

It is very popular in Mediterranean cuisine thanks to its versatility, allowing it to be cooked in different ways, from grilling to stews, rice dishes or paellas.


It is commonly known as Squid in some places, the squid that Boctopus trades is known as loligo vulgaris (scientific name) and here it has a wide range of sizes in which it is offered depending on the SIZE of the Squid

The squid is known by its scientific name of Loligo Vulgaris

Squid has a high protein content and, in turn, contains low amounts of fat and calories, added to its flavor, making it ideal for preparing gourmet dishes. It differs from the Sepia by the shape of its body


The Puntilla is also known as chopitos and as lace in some places, it is often confused with the squid (loligo vulgaris) since they have a similar appearance since they are composed of a mantle and similar tentacles, however the lace has two tentacles long that exceed its other tentacles

The lace is known by its scientific name: Alloteuthis subulata

Its body, not being round, easily differs from the Sepia. I dreamed of being fried and although it is not so meaty, it tends to have a very striking and crispy flavor when prepared in this way.


The almond tree is also called almond grouse because of its (small) size, its semicircular shape and its characteristic brown color, similar to an almond

The almendrita is known by its scientific name: Sepia elegans

The almendrita differs from the lace mainly due to its size and its oval shape. Another difference is that when it comes to cooking them, they hardly require cleaning. Thanks to the versatility of its flavor, it is preserved in different preparations such as grilled, fried and stewed.

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