Vietnam Frozen Octopus Supplier

Vietnam exports frozen octopus in many different forms — whole cleaned, cut, and prepared in Japanese and Korean styles. Each processing forms is made for a different kitchen, a different dish, and a different buyer.

This guide explains seven octopus formats that Vietnam commonly exports. It will help you find the right cut before you ask for a quote.

Key Takeaways

Vietnam processes octopus into seven main formats: baby octopus whole cleaned, baby octopus cut into two tentacles (Iwadako/Iidako octopus), baby octopus butterfly fillet (open cut), Poulp Squid Cut (Maza cut), long-legged octopus whole cleaned, boiled octopus cut, and boiled octopus tip. Buyers usually fall into three groups: Japanese/Korean foodservice buyers who want ready-to-serve, pre-cut formats (Iwadako styles, boiled cuts), retail and general foodservice buyers who want a whole, ready-to-cook octopus (whole cleaned formats), and snack/side-dish buyers who want smaller, cost-effective cuts (Maza cut, octopus tip).

1. Frozen Baby Octopus, Whole Cleaned

Baby octopus, whole cleaned, has the ink sac, beak, and organs removed, but the body and legs stay in one piece. This is the most flexible octopus format — good for grilling, boiling, frying, or cutting into your own custom shapes in the kitchen.

Best for: restaurants and retailers who want a whole, ready-to-cook baby octopus.

→ Frozen Baby Octopus, Whole Cleaned

2. Frozen Baby Octopus Cut, 2 Tentacles (Iwadako / Iidako)

This Baby Octopus cut splits the baby octopus into two tentacle pieces, following the Japanese Iwadako and Iidako style. It gives kitchens a smaller, more manageable portion size without extra prep work, ready to boil, grill, or use as a sushi topping.

Best for: Japanese and Korean foodservice kitchens that want pre-portioned octopus pieces.

→ Frozen Baby Octopus Cut, 2 Tentacles

3. Frozen Baby Octopus, Open Cut / Butterfly Fillet

This opens the octopus flat, like a butterfly, keeping the double skin in place. Opening the octopus this way helps it cook more evenly and gives an attractive, spread-out look — popular for sashimi, sushi toppings, and grilled dishes in Japanese-style cooking.

Best for: Japanese foodservice and premium retail counters that want an attractive, ready-to-prepare presentation.

→ Frozen Baby Octopus, Open Cut (Butterfly Fillet)

4. Frozen Poulp Squid Cut (Maza Cut)

Poulp Squid Cut, also called Maza Cut, is octopus cut into small pieces. It has a soft, moist texture and a mild savory taste, made for Korean dishes like Nakji Bokkeum (spicy stir-fried octopus) and Nakji Jeongol (octopus stew).

Best for: Korean foodservice and retail buyers who want a seasoned, ready-to-cook octopus cut.

→ Frozen Poulp Squid Cut (Maza Cut)

5. Frozen Long-Legged Octopus, Whole Cleaned

Long-legged octopus is a larger species with longer legs than baby octopus, cleaned whole with the ink sac, beak, and organs removed. Its bigger size makes it well suited for slicing, grilling whole, or cutting into larger portions for hotpot and stew dishes.

Best for: foodservice buyers who want a larger octopus format for slicing or whole-piece cooking.

→ Frozen Long-Legged Octopus, Whole Cleaned

6. Frozen Octopus Cut, Boiled (Iwadako)

This octopus is already cut and pre-boiled before freezing, saving a full cooking step for the kitchen. It's ready to reheat, slice, and serve — a fast, convenient option for busy kitchens that don't want to boil raw octopus themselves.

Best for: foodservice kitchens that want to skip the boiling step and serve octopus faster.

→ Frozen Octopus Cut, Boiled

7. Frozen Octopus Tip, Boiled

Octopus tip is the tentacle tip portion, already boiled before freezing. It's a smaller, more affordable cut, often used as a side dish, salad topping, or snack item rather than a main course.

Best for: buyers who want a low-cost octopus item for salads, side dishes, or snacks.

→ Frozen Octopus Tip, Boiled

Which Octopus Type Is Right for Your import?

Why Buy Octopus from Vietnam

Vietnam has strong access to octopus fishing grounds and years of experience preparing octopus for Japanese, Korean, and international markets. Baseafood processes all seven formats in this guide — from raw whole octopus to pre-boiled, pre-seasoned, and Japanese-style cuts — giving buyers a single, reliable source for their full octopus product range.

Buying several octopus cuts from one supplier also makes shipping easier. You can combine whole cleaned, Iwadako-style cuts, and boiled formats into one container, instead of ordering from several different exporters.

Frequently Asked Questions

What does "Iwadako" mean? Iwadako is a Japanese style of preparing octopus — usually cut, opened, or shaped in a specific way for even cooking and an attractive presentation. Several cuts in this guide, like the 2-tentacle cut and the open cut, follow this style.

What is the difference between baby octopus and long-legged octopus? Baby octopus is smaller, with a milder texture, and is common in Japanese and Korean dishes. Long-legged octopus is a larger species with longer legs, better suited to slicing or serving as a bigger whole piece.

What is the difference between "boiled" cuts and raw frozen cuts? Boiled cuts (like the Octopus Cut, Boiled and Octopus Tip) are cooked before freezing, so the kitchen only needs to reheat and serve. Raw frozen cuts (like Whole Cleaned formats) still need to be cooked from scratch.

Can I order several octopus cuts in one container? Yes. Most Vietnamese suppliers, including Baseafood, can combine several octopus formats in one container (LCL), or arrange full container loads (FCL) for a single cut. Ask your supplier about minimum order amounts.

How do I ask for a sample or a wholesale quote? Contact Baseafood and tell us which cut you want, your target market, and how much you need. We'll send pricing, samples, and export paperwork.

Contact Baseafood — Vietnam Frozen Octopus Supplier & Exporter

For quotes, samples, or export documents for any octopus type in this guide, contact:

Ms. Nguyen 

Email: nguyen.thao@baseafood.net 

WhatsApp: +84 702 520 288