Globally, octopus larviculture is one of the challenges faced in the attempt to diversify aquaculture and achieve cephalopod farming. Currently, only juveniles of Octopus vulgaris, Octopus joubini, and Enteroctopus dofleini have been obtained at an experimental level. This is the first study to look at the characteristics of planktonic and benthic Robsonella fontaniana juveniles in an effort to analyze the morphometric changes occurring during their planktonic and benthic phases and to explore the feasibility of obtaining settlement under controlled conditions. The morphometric measurements varied exponentially over time and did not show different tendencies before and after settlement. Mantle growth in relation to total length fit a logarithmic regression, whereas arm length and eye diameter increased linearly with respect to total length throughout the entire paralarval and juvenile periods. This suggests that the size of the mantle decreases with age in proportion to the total octopus length, whereas the organs more directly involved in catching prey tend to increase in direct proportion to the total length. The present study shows that R. fontaniana can be reared from hatching through the final paralarval stage on a diet of Lithodes santolla (king crab) zoeae; after settlement, the juveniles can be reared on a diet of crab such as Petrolisthes.

We propose two hypotheses to explain the inexistence of adequate prepared diet for Octopus maya at this date: Hypothesis 1 is related to changes in protein structure during protein cooking, which affects the digestibility. Hypothesis 2 is related to changes on nutritional characteristics during ingredient process, which affects the nutritional composition of diet. To test hypothesis 1, experiments one and two were directed to determine if protein cooking reduces digestibility and growth of animals when compared to fresh or lyophilized protein sources. For hypothesis 2, three experiments were conducted, testing seven different dietary protein sources offered in isolation or combined in artificial diets fed to O. maya. Results demonstrated that the diets that promoted growth were the ones based on fresh crab paste, and both lyophilized crab and squid tentacles paste. In consequence hypothesis 1 was accepted. The cooking process also changed nutritional characteristics of protein sources, affecting the growth of O. maya. Results obtained when squid and crab were mixed suggest that nutritional requirements of octopuses were covered with that diet in similar forms compared to when using fresh or lyophilized crab, also confirming hypothesis 2. Based on growth rates obtained, we can conclude that nutritional requirements of O. maya must be between 80% and 86% Protein (P), 5.1–5.6% Lipids and a protein: energy ratio between (P/E) 38.9 and 42.2 g MJ⁻¹.