Blog
Articles on quality standards, sustainable fishing, and the octopus supply chain out of Nouadhibou, Mauritania.
FOB Nouadhibou explained — what transfers to the buyer at the ship's rail, how reefer containers are loaded, and the six-step timeline from quote to bill of lading.
Read articleFour checkpoints, continuous temperature logging, −18 °C from blast freezer to reefer container — how Maurimar documents the cold chain for QC-minded importers.
Read articleMechanical tenderization before freezing — why Mediterranean food service, US processors, and grill buyers choose Flower octopus over whole, and how Maurimar applies it.
Read articleWinter opens December 1, summer July 1. Buyers who commit before season start get first access to fresh production lots and confirm pricing before the schedule fills.
Read articleSame-day freezing, intact tentacles, clean sensory threshold — what the Japan-quality benchmark actually requires, and how Maurimar grades its Fresh Frozen product against it.
Read articleT1 over 4 kg down to T7 around 0.5–0.8 kg — the complete West-African export caliber chart, with weight ranges, pieces per kilo, and which caliber suits which buyer market.
Read articleMaurimar exports 800+ tons of frozen octopus per year from Nouadhibou — own fleet, own factory, seven calibers T1–T7. Everything a B2B importer needs to know before placing a first order.
Read articleIQF pieces stay separate and portion to order — block format packs denser and suits processors. Maurimar compares both freezing methods for B2B importers.
Read articleHow Maurimar ensures consistent octopus quality from the Atlantic coast of Mauritania to international buyers — ONISPA certification, continuous cold chain, and documented checkpoints at every step.
Read articleMaurimar fishes the Atlantic off Nouadhibou using hand-line and pot methods — no industrial trawling. How responsible sourcing practices shape every container shipped from West Africa.
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