Today, we’re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus. From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus. Episode highlights: The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch What makes Western Rock Octopus (Octopus jinda) so unique on the world stage How innovation in processing, freezing & grading ensures consistent, premium quality Why preparing octopus at home is easier than you think Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source. This episode is proudly presented by Fremantle Octopus Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au  Follow Fremantle Octopus: https://www.instagram.com/fremantleoctopus/  https://www.facebook.com/fremantleoctopus/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast  Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/  Connect with your hosts:  Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/  Lucy Allon: https://www.linkedin.com/in/lucyallon/  See omnystudio.com/listener for privacy information.

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