Octopus, Lesser
Eledone cirrhosa
Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail —
Sustainability rating
info
Sustainability overview
Octopus are not a target species, as their solitary lifestyle limits efficient fishing, but due to their value they are often retained from trawl bycatch when demersal fish are targeted. Towed fishing gear, particularly beam trawling, is often associated with substantial damage to seabed flora and fauna, and with non-target bycatch and the discarding of juvenile fish. Octopus will generally survive trawling and may be returned to the sea alive, although bird predation on the surface may limit survival.
Biology
Octopus belong to a specialised group of molluscs, known as cephalopods, which includes cuttlefish and squid. Like all cephalopods, octopus grow rapidly, although growth rates and longevity appear highly variable and environmentally determined. In addition to the common octopus (Octopus vulgaris), the lesser octopus (Eledone cirrhosa) is also found in the North East Atlantic and Mediterranean. It is the more common species around the UK. As with most cephalopods, growth rates and life span are generally short, 1-5 years, although there may be some variation between areas. The lesser octopus probably matures around 1 year (12-40cm for females, slightly smaller for males) and appears less fecund than the common octopus, perhaps 1,000-5,000 eggs. Octopus are solitary animals, generally inhabiting depths less than 100m, and more common in shallow water. Lesser octopus are a red-brown colour when alive, and erectile tissue in the skin enables them to form distinct peaks over the body, hence the name horned octopus. They have a single row of suckers on each of their arms, which when at rest are curled around the body, providing their third common name of curled octopus.
Stock information
Stock Area
All Areas
Stock information
No assessment of stocks by ICES in North East Atlantic. It is a non-pressure or unprotected species, i.e. not subject to quota restrictions. There is no assessment of stocks by ICES and no fishery management is in place, including any minimum landing size/weight
Capture Information
Taken as bycatch in trawl fisheries for other species, they are also captured in earthenware pots in the Mediterranean, although they are a less important catch than the common octopus. ICES catch data for both lesser and common octopus species, from all ICES regions (N E Atlantic) in 2006, indicated around 8,999t, but recent estimates indicate a substantial increase to around 18,630t in 2008 (ICES WGCEPH, 2010). More than 95% of landings within these regions are taken by Portugal and Spain, with Spain taking the vast majority, although as indicated the majority are likely to be O vulgaris.
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Abalone
Clam, Manila (Farmed)
Crab, brown or edible
Limpet, Slipper
Lobster, European
Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Mussel, mussels (Farmed)
Oyster, Native, oysters (Caught at sea)
Oyster, Native, oysters (Farmed)
Oyster, Pacific, oysters (Caught at sea)
Oyster, Pacific, oysters (Farmed)
Prawn, King (whiteleg), prawns
Prawn, Northern prawns, Northern shrimp
Prawn, Tiger prawns (Farmed)
Scallop, King, scallops
Scallop, Queen, scallops
Squid, Japanese flying
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
Score |
Descriptor |
0 |
Stock under fished and harvested within sustainable limits |
0.25 |
Stock fully fished and harvested within sustainable limits |
0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
0.75 |
Stock and fishing level or stock at increased risk |
1 |
Stock outside biological and/or safe fishing limits |
Management
Score |
Descriptor |
0 |
Well-managed |
0.25 |
Management requires some improvement |
0.5 |
Partly effective management |
0.75 |
Poorly managed and requires considerable improvement |
1 |
No relevant or effective management measures in place |
Capture method and ecological effects
Score |
Impact |
0 |
Very low impact |
0.25 |
Low impact |
0.5 |
Some or moderate impact |
0.75 |
High impact |
1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.