Octopus is a popular seafood that is enjoyed around the world in many cuisines. When eating octopus, there are a few different names used to refer to the prepared dish depending on how it is cooked and served. The most common ways to prepare octopus for consumption are boiling, grilling, and frying, which result in different textures and flavors.
Raw Octopus
In its whole, uncooked form with tentacles and head intact, octopus is simply referred to as “raw octopus.” This raw state is not commonly eaten, but may be served in some preparations like sashimi or carpaccio. When eating raw octopus, the texture is extremely chewy and gelatinous.
Boiled Octopus
One of the most popular ways to prepare octopus is by boiling it in water or a seasoned broth. Fully boiled octopus tentacles are referred to as “boiled octopus.” The boiling process tenderizes the meat substantially compared to the raw state. Depending on cooking time, boiled octopus can be firm yet tender with a soft, succulent texture. This preparation is popular in Mediterranean and European cuisines like Portuguese octopus or Italian octopus salad.
Grilled Octopus
Grilling is another common cooking method for octopus. Grilled octopus tentacles are called “grilled octopus.” Grilling achieves a smoky, charred flavor and imparts some texture from the char on the outside while keeping the inside tender. Grilled octopus is featured Greek dishes like htapodi sta karvouna and Japanese dishes like takoyaki.
Fried Octopus
Deep frying octopus creates tender, lightly crispy pieces with great texture. Fried octopus tentacles are referred to as “fried octopus.” Coating the octopus in batter or flour before frying can enhance the crispiness. Fried octopus is found in Spanish tapas like pulpo a la gallega, Japanese fritters like takoyaki, and Korean pancakes like nakji jeon.
Octopus Arms vs. Tentacles
When served whole, the long appendages of the octopus are typically referred to as “tentacles.” However, when severed from the body and served as pieces, as is common, they are called “octopus arms.” So grilled, boiled, or fried preparations are made up of octopus arms.
Whole Octopus Dishes
In some dishes, the entire octopus body remains intact after cooking. These whole octopus preparations include:
- Baked octopus – Called “octopus in wine sauce” or “octopus in tomato sauce” depending on ingredients
- Steamed octopus
- Braised octopus – Known as “stifado” in Greece
- Roasted octopus
- Stewed octopus
The octopus keeps its characteristic look with head and tentacles as the main visual component when served whole.
Octopus Parts
Beyond the arms or tentacles, other parts of the octopus may be used in dishes. These include:
- Octopus head (retains tentacles) – Often boiled or stewed
- Octopus mantle (central body) – Can be stuffed and baked
- Octopus suction cups – May be fried into chips
So in summary, when octopus parts like arms, head, or mantle are served, it is referred to by those specific names.
Fresh vs. Frozen
Fresh octopus and frozen octopus may also be labeled as such on menus and in fish markets. Fresh octopus will have a very recently caught or slaughtered date, while frozen octopus has been flash frozen for storage and preservation after catch. Fresh octopus requires quicker cooking time than frozen to tenderize, but frozen octopus needs to be thawed completely first.
Common Octopus Dishes By Region
Here are some of the most popular octopus dishes around the world:
| Region | Popular Octopus Dishes |
|---|---|
| Mediterranean | Octopus salad, boiled octopus, stifado (braised octopus), roasted octopus |
| Portugal | Polvo à lagareiro (roasted octopus with potatoes), Portuguese octopus salad |
| Italy | Insalata di polpo (octopus salad), Mimmo’s tender octopus salad, stewed octopus |
| Greece | Htapodi sta karvouna (grilled octopus), htapodi krasato (spicy braised octopus), octopus with pasta |
| Spain | Pulpo a la gallega (Galician-style boiled octopus), pulpo a feira (boiled octopus with salt and olive oil), fried octopus |
| Japan | Takoyaki (octopus fritters), raw octopus sashimi |
| Korea | Nakji bokkeum (stir-fried spicy octopus), nakji jeon (octopus pancake) |
Cutting and Serving Octopus
When preparing an octopus dish, it starts by cleaning and removing internal organs. The head is often removed and the tentacles are cut from the mantle. The tentacles may be left whole or cut into pieces depending on the recipe. Octopus arms can be quite long, so they are often cut into more manageable sizes for serving. Pieces can be diced, sliced, or cut into chunks, depending on the desired texture and mouthfeel. Common cutting methods include:
- Slice – Cut across the arm widthwise into oval slices
- Half-moon/crescent slices – Cut diagonally across the arm
- Cubes or chunks – Dice the arms into bite-size pieces
- Strips or noodles – Slice lengthwise into long strips
- Leave whole – Bringing a whole octopus arm to the plate
When boiling octopus, often the central mantle is removed before serving because it takes longer to become tender than the arms. The octopus arms or pieces of octopus are then served in salads, stews, fritters, grilled skewers, and a variety of other dishes once cooked.
Buying and Storing Octopus
When purchasing fresh octopus, look for moist, shiny skin without any slimy texture or noticeable fishy odor. The suckers should be intact and the meat should bounce back when pressed gently. High quality frozen octopus should be vacuum sealed without signs of freezer burn.
Fresh octopus keeps for 1-2 days refrigerated and frozen octopus keeps for about 3 months in the freezer before deteriorating. To thaw, place frozen octopus in the refrigerator overnight. Do not thaw at room temperature to prevent bacterial growth.
Tips for Cooking Octopus
Octopus requires special preparation to become tender enough for enjoyable eating. Here are some useful tips:
– Pound or massage fresh octopus arms before cooking to start tenderizing
– Simmer, boil, or braise for 30 minutes to over an hour until fork tender
– Frozen octopus only needs 15-35 minutes to boil once thawed
– Grill or roast at high heat until charred outside and tender inside
– Fry briefly in oil over high heat
– Acidic ingredients like lemon juice or wine help tenderize during cooking
– Avoid overcooking or octopus will become rubbery and tough
The preparation method impacts the name of the dish, but in general octopus used in cuisine is referred to by the part being eaten and the cooking method when served. Armed with the names, techniques, and tips above, octopus can deliver a wonderful meal high in nutrients like vitamin B12, potassium, phosphorus, and copper.
