Matiz Gallego octopus is harvested with nets off the coast of Galicia, known for its exceptional seafood. In the waters off Spain, there are two kinds of Octopus: Rock Octopus (Pulpo de Roca) and High Sea Octopus (Pulpo de Altura). The former is the most exquisite and appreciated of these two sea treasures. It is usually obtained with nets near the coast using crab meat or sardine as bait. Artisan fishing methods, old master cannery know-how and the highest quality ingredients are used to produce octopus that is moist, tender, and uncommonly flavorful. Matiz Pulpo can be eaten fresh out of the can, or lightly fried in hot Spanish pimenton, olive oil, and salt, with a touch of lemon to finish.