- What is Octopus Day, its origins and awareness objectives?
- Plans to celebrate in Spain: routes in Madrid and an event in Pilar de la Horadada
- Key facts about fishing, market and resource sustainability
- Scientific curiosities of the octopus and the educational role of the anniversary
El Octopus Day, celebrated every October 8th, invites us to look at this cephalopod beyond the recipe book: it is a day to learn, enjoy and raise awareness. The date, born from the heat of scientific and educational communities, has gone gaining followers around the world as interest in its growth grows biology and well-being and the need to manage their fishing well.
In Spain, the anniversary is celebrated with its own accent: from bar routes that claim the octopus as a gastronomic emblem to informative activities that talk about conservation and sustainability. The kitchen celebrates, science explains and the fishing sector remembers that the balance of the resource it is everyone's responsibility.
What is celebrated and why it matters
October 8th was chosen because of a linguistic play between “octopus” and “October” and because of its eight arms, promoted since 2007 by specialized forums such as TONMO; later, the commemoration began to spread to institutional spheres. The focus is not only on celebration: the purpose is to raise awareness on the ecological, cultural and gastronomic value of octopus.
As an animal, the octopus is a marvel: it has around 500 billion neurons distributed largely in its arms, it can learn, solve problems and use tools punctually. Its camouflage is due to chromatophores that modify color and texture in seconds, and its physiology surprises by three hearts and blue blood (hemocyanin).
This day also serves to remember real threats: overfishing, climate change and the degradation of marine habitats. In this context, organizations and research centers promote adjusted quotas, minimum sizes, temporary closures and more studies to ensure the good health of the populations.
The educational aspect is gaining weight: museums, Aquariums and associations organize talks, workshops and exhibitions to bring their biology closer to the public. On social media, the hashtag #WorldOctopusDay is driving conversations about science, well-being, and the opposition to intensive aquaculture projects of the octopus due to its risks to the animal and the environment.
With all this, Octopus Day has become a shared symbol between gastronomy, ethics, and science, with a clear invitation: know to preserve and enjoy it with respect.
Where to celebrate: routes and suggestions for eating octopus
In Madrid, the holiday is the perfect excuse for a route that pays tribute to the classic Galician dish. In Arganzuela, Atrapallada maintains a surefire formula: impeccable product and attentive roomOpen since 1977 and renovated in 2015, it boasts a seafood display case, a lively bar, and a spacious dining room; among its must-sees, the octopus brioche, along with croquettes, empanadas, and homemade preserves. Its continuous hours and "tardeo" (afternoon service) make it a haven for long after-dinner conversations.
With another perspective, Lúa claims that the octopus can also dress up. Manuel Domínguez, originally from O Carballino and heir to the pulpeira tradition, creates a tender pulpo a feira cut into generous pieces, topped with paprika and salt. His house, with its friendly atmosphere and Galician products, boasts estrella Michelin and an average ticket adjusted to the quality, with iconic dishes such as the liquid Santiago cake.
In Lavapiés, La Lorenza mixes traditional soul and Atlantic accent with octopus caldeirada gyozas and smoked potato foam; a tavern that looks to tradition with creative touches. Meanwhile, Desde 1911, part of the Pescaderías Coruñesas Group, was recognized as best new European restaurant by OAD in 2022 and features Sol Repsol 2023: its menu changes daily and, when it appears, the octopus receives canonical treatment in a room with a Nordic aesthetic and leisurely service.
For those looking for a Galician bar without artifice, Ocafú brings together the tavern spirit in five premises Madrid: empanada, octopus casserole, and its famous Betanzos omelette are hallmarks. In its wake, Taberna Garelos, opened in 2020 by Antonio Couceiro, honors the recipe book of its homeland with dishes such as scallop pie or roast beef, as well as its creamy omelet without onion.
In a simple and resounding key, De Orzán embroiders the octopus at planch with revolcona potatoes and a stone-cooked blonde beef steak, with a pleasant terrace near Príncipe Pío. And in Barajas, Egun-On, with Edu Collado at the helm, offers multiple versions: classic Galician style, grilled octopus with tetilla cheese and revolconas (awarded at Pulpo Pasión), with truffle or in kimchee croquettes; its new product, octopus in tempura with tartar, is a crisp nod to well-understood creativity.
Outside the capital, Pilar de la Horadada organizes the week “Octopus bites” from October 6 to 12, with seven establishments joining the party. Among them: Di Cómo (Mini octopus Galician style), Dos.30 (Octopus dos.treinta), Nostrissima (seared octopus on truffled potato with pistachio oil), Magani (octopus tartare), Pizzería Arrocería Plaza and Plaza‑pueblo latino (octopus Galician style), and Torremar. For each drink, participants receive a magnet with the new logo municipal to remember the experience.
Fishing, market and sustainability: the current panorama
The anniversary arrives with the sector in motion. In Galicia, after two weak campaigns, the council between Xunta and the brotherhoods decided extend the closed season (three-month stops between April and June) and the result has been noted: greater size, abundance and profitability for the fleet, with catches from July tripled compared to previous years. The boost encourages a fleet of more than a thousand ships, although in Asturias the year has been more complicated.
In the global market, FAO-Globefish highlights the high demand with tight supply and rising prices. Morocco and Mauritania supply Europe, with Vietnam and China as key players (part of the Chinese fleet operates in Northwest African waters under other flags). Spain is among the main buyers, close to 26% of total, with a tradition of processing and re-exporting to Italy, Portugal and the United States.
In Spanish domestic consumption, the containment is noticeable: in the last moving year up to March, purchases of octopus and squid fell by 5,6% in volume (28,16 million kilos) and expenditure fell by 1,5% to 456,2 million euros, with the average price rising by 4,3%. In canned octopus, the decline was more pronounced, with falls of 29,7% by volume and 57% in value.
The warming of the sea also reshapes maps: in the United Kingdom, a “blooming” of the octopus associated with warmer waters and larger size, benefiting its fleet without a specific quota. Even so, FAO warns that supply will continue tense and volatile due to the effects of climate, which redoubles the importance of prudent management.
Faced with this scenario, Octopus Day reinforces clear messages: responsible fishing, size control, well-designed closed seasons and continuous scientific monitoring. And, of course, consume wisely, giving value to those who opt for the origin, traceability and good treatment to the product.
As October approaches, octopus becomes a common thread in culinary plans, scientific outreach, and debates on sustainability: A celebration that invites you to savor it with respect, to support sensible fishing practices and to continue learning about an animal that still keeps many secrets underwater.
