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01/27/2002 Entry: "Octopus?"

So we're at our local superstore tonight doing a little grocery shopping, and we happen to come across a case containing boxes of octopus: $3.99 for 32 ounces (a whole octopus? I have no idea what form it was; the box was cardboard). Eric went nuts wanting to buy some, but we agreed to first go home to see if we could find a recipe.

I searched online and found one. It began:

First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand...

Oh, yuck!

Anyway, Eric begs to know if anybody has any suggestions. I'm inclined to leave the octopus to the sushi pros, but if you guys have any ideas, we're all ears (an organ which the recipe neglected to mention).

Replies: 10 sandcastles

I've made squid before (aka calamari) and I know octopus recipes are similar... it wasn't hard, and it didn't taste too bad, but we've also never felt the need to try it again :)

Posted by tenrec @ 02/01/2002 02:42 PM EST

Ewww. I usually fully believe in being brave and trying new things but I don't think I could handle something that requires me to remove tentacles, ink sacs, eyes, and a beak.

Yikes! If you make something I'd love to hear how it came out though!

Posted by sherry @ 01/29/2002 07:24 PM EST

Let me know what you decide about the octopus. If you decide it is a meal you want to make often(or more often than NEVER)I can have Matt take you some corks. He is forever bringing them home for the boys. I think it sounds disgusting. But somehow, after the sushi dicussion I had with Eric it doesn't surprise me that he wants it!! LOL

Posted by Bekki @ 01/29/2002 05:46 PM EST

A lot of cooks swear by the fact that cooking octopus with a cork (just from any wine bottle) will stop it from coming out tough. I don't know what the reason is for it, though!

Posted by Dara @ 01/28/2002 07:05 PM EST

Basically, it means roll up the sage and then shave off tiny slices. No idea wtf the corks are for. ;)

Posted by mynx @ 01/28/2002 06:37 PM EST

That recipe looks great, Jenne, but what does "3 sage leaves, chiffonade" mean? And I've never heard of cooking wine corks before. I wonder if I can get them from a bar; we don't drink wine around here.

Posted by Carrie @ 01/28/2002 04:05 PM EST

Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette

Posted by mynx @ 01/28/2002 07:56 AM EST

All I can think about is their little suction cup things on the tentacles. I couldn't eat something with suction cups.

Call me uncultured.

Posted by Lynda @ 01/28/2002 07:27 AM EST

Hey, you might try Foodtv.com... I saw them making octopus on a show a while ago, Don't remember if it was Iron Chef or what... but it looked good when it was done!

Posted by Les @ 01/27/2002 11:20 PM EST

EEK! Octopus! I have no recipes for that one. I couldn't clean that thing. I get squemish around fish getting cleaned and skinned. Good Luck. If Eric wants it I would make him do it! lol I don't know if you fry octopus or what. i am clueless on aquatic animals.

Posted by Amber @ 01/27/2002 11:16 PM EST