Pickled Octopus 170g (6oz) Refrigerated
1 ea
Rule of Thumb (cook for 15-20 minutes per pound of octopus).
My dad keeps it simple: put it in a pan and cover with tin foil. Bake for 60 minutes at 350°C. You can definitely get fancier than that though (I've heard multiple different ways to cook it!)
We recommend 1 lb per person for an entrée (less for hors d'oeuvre) due to shrinkage.
Giant Pacific Octopus
Sustainability: Oceanwise
Location: FAO 67, British Columbia
Latin: Enteroctopus dofleini
Catch: Pot-caught (by-catch)
Seasonality: July - October
Texture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)
Taste/Flavor: Mild, sweet flavor
Color: Cooked meat is white, sometimes with hints of deep pink
Mediterranean Octopus
Sustainability: Not Rated
Location: Greece
Latin: Octopus vulgaris
Texture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)
Flavor: The animal's diet of high-quality shellfish gives it a mild, sweet flavor
Color: Cooked meat is beige/white, sometimes with hints of deep pink
What to do with it:
Notable Health Facts:
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