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 OctopusSustainability: OceanwiseLocation: FAO 67, British ColumbiaLatin: Enteroctopus dofleiniCatch: Pot-caught (by-catch)Seasonality: July - OctoberTexture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)Taste/Flavor: Mild, sweet flavorColor: Cooked meat is white, sometimes with hints of deep pink Mediterranean OctopusSustainability: Not RatedLocation: GreeceLatin: Octopus vulgarisTexture: 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 flavorColor: Cooked meat is beige/white, sometimes with hints of deep pink What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Cure (Pickle after cooked)</li><li>Sous-Vide</li></ul> Notable Health Facts:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Rich in Omega 3’s &amp; Fish Oil</li></ul>

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 OctopusSustainability: OceanwiseLocation: FAO 67, British ColumbiaLatin: Enteroctopus dofleiniCatch: Pot-caught (by-catch)Seasonality: July - OctoberTexture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)Taste/Flavor: Mild, sweet flavorColor: Cooked meat is white, sometimes with hints of deep pinkMediterranean OctopusSustainability: Not RatedLocation: GreeceLatin: Octopus vulgarisTexture: 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 flavorColor: Cooked meat is beige/white, sometimes with hints of deep pinkWhat to do with it:BakeBroilGrillPoachSautéCure (Pickle after cooked)Sous-VideNotable Health Facts: Good Source of Essential Amino AcidsHigh Protein per ServingRich in Omega 3’s & Fish Oil

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