Octopus

Name: Octopus — a soft-bodied marine mollusc with eight arms covered in suckers, a rounded head and no shell, famous for its intelligence. The common octopus (Octopus vulgaris) is the species most often eaten, in the Mediterranean, Japan, Korea and elsewhere.

Description

Octopus has been eaten around the Mediterranean and in Asia for thousands of years. It is a staple of Greek, Spanish (pulpo a la gallega), Portuguese and Italian cooking, and of Japanese dishes such as takoyaki (octopus balls) and sashimi. In Korea, small live octopus (sannakji) is eaten while the arms still wriggle, a practice that has caused deaths by choking.

Octopus flesh is tough and rubbery until it is either cooked briefly or tenderised. Cooks traditionally beat it, massage it with salt, or simmer it slowly for an hour or more, which makes it soft and succulent, and then finish it on a hot grill. Its intelligence has led to ethical concerns about farming and eating octopus.

Main nutrition value

Octopus is lean, high in protein, vitamin B12, iron, selenium, zinc and copper, and has very little fat.

How best to be consumed

Octopus needs slow cooking to become tender, then a quick char.

1. Simmer gently in water with bay leaf, wine and onion for 45 to 90 minutes, until a knife slides in easily.
2. Slice and grill or pan-fry briefly for charred edges, then dress with olive oil, lemon, paprika and parsley, as in Spain and Greece.
3. Add to salads, stews, rice dishes and tomato sauces, or use in Japanese takoyaki.
4. Freeze fresh octopus overnight, which helps tenderise it.
5. Do not eat live octopus, which can cause choking.

Overconsumption could cause…

Octopus is healthy in food amounts, with some points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels. Molluscs such as octopus can be allergens.
2. Choking from live or small, whole octopus pieces, which has caused deaths, particularly with the live Korean dish.
3. Dietary cholesterol, which is higher in molluscs and shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
4. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.
5. Environmental and welfare concerns about octopus fishing and farming.

GroupsMolluscsMolluscsHigh proteinLow fatRich in ironRich in seleniumRich in vitamin B12Fresh

Related foodsCuttlefishClamsMusselsSnailsSquidScallops

Wikipedia — Octopus, used for origin, naming and history: https://en.wikipedia.org/wiki/Octopus