Octopus meat is uniquely textured — smooth, but with a firm-to-chewy “bite.” The animal’s diet of high-quality shellfish gives it a mild, sweet flavor. The edible skin is purplish-black and covers milky white meat. Cooked meat is translucent beige, sometimes with hints of deep pink.Size depends on species and region of harvest. Octopus from Thailand are small, averaging 14 to 21 ounces; those from the Philippines are larger, graded in sizes of 1 to 2, 2 to 4, and 4 to 6 pounds. Korean octopus is even larger.
Live Fresh: Whole, Cleaned, Meat Frozen: Cleaned, Blocks (whole; meat and tentacles) Value-added: Dried, Smoked
Squid, Cuttlefish, Conch
Unlike squid, octopus must be cooked a long time to become tender. Common preparations call for simmering the meat in tomato-based stews or slow, long cooking in a wine sauce. Before using in a recipe, the meat is boiled for 30 minutes to an hour to tenderize. To grill pre-cooked octopus, brush large-cut pieces with a mixture of olive oil, lemon juice, crushed garlic and oregano. Grill quickly over a hot charcoal fire, until slightly crisp.
Africa, Australia, Chile, Costa Rica, Japan, Korea
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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