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Old 03-19-2008, 03:13 PM   #11
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Quote:
Originally Posted by BBQ Mikey View Post
Sometime this spring or summer I plan to buy an octopus and cook its legs (tentacles) on skewers over an open flame. Apparently I am going to treat them similar to a shishkabob but with a light spice rub and sauce.

Has anyone tried octopus? If so how was it? How did it taste, how was it served, where were you etc.

Thanks..:)
I love it, but before you "shish kebab" it, you will have to boil it first. Otherwise it will burn long before it gets cooked to tenderness.
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Old 03-19-2008, 03:15 PM   #12
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I've had the octopus salad, too. I think it's a texture thing - as mentioned, it doesn't have a lot of flavor on its own, but it soaks up a marinade or rub. Like other shellfish, it's too easy to overcook it and make it rubbery.
Not so, GG. Octopus needs to be boiled first, before preparing it however you have in mind. Undercooked, and it will be tough and rubbery. I've never had it overcooked, so I'm not sure what that does.
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Old 03-19-2008, 04:09 PM   #13
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from "The Splendid Table"...

"...The stumbling block, according to reigning "wisdom," is that octopus is so tough that extraordinary measures must be taken to tenderize it. And if you ask five different people what these measures are you are likely to get five different answers, all arcane - which goes a long way toward explaining why no one cooks octopus at home. A Greek cook may tell you to beat it against some rocks (actually a contemporary would probably tell you to throw it against the kitchen sink repeatedly). A Spanish cook will dip it into boiling water three times, then cook it in a copper pot - only copper will do. An Italian might cook it with two corks. The Japanese rub it all over with salt, or knead it with grated daikon, then slice the meat at different angles, with varying strokes.

These methods work, but so does cooking octopus slowly, with no further ado. No one wants rubbery octopus (although sushi-style octopus is nearly rubbery), but if octopus is properly handled, without fuss, it is reasonably tender. It remains chewy, but so does lobster, or sirloin steak.


Octopus is much like squid: If you keep the cooking time minimal, under five minutes or so, you get a chewy but not unpleasant texture; this is a good technique for octopus salad or sushi. But for most preparations, long, slow cooking, which yields a tender texture, is best. (If you cook it too long, it becomes dry and tasteless.)"
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Old 03-19-2008, 04:12 PM   #14
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It remains chewy, but so does lobster
Not to get off topic, but lobster should not be chewy.
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Old 03-19-2008, 05:05 PM   #15
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Quote:
Originally Posted by BBQ Mikey View Post
Sometime this spring or summer I plan to buy an octopus and cook its legs (tentacles) on skewers over an open flame. Apparently I am going to treat them similar to a shishkabob but with a light spice rub and sauce.

Has anyone tried octopus? If so how was it? How did it taste, how was it served, where were you etc.

Thanks..:)
I had octopus in a seafood mix pack my dad picked up from the grocery store.
I didn't find it too different from calamari. I enjoyed it.
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Old 03-19-2008, 05:14 PM   #16
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Quote:
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it has been like chewing on rubber
I will have to disagree - it's like chewing on ear cartilage
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Old 03-19-2008, 05:14 PM   #17
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I will have to disagree - it's like chewing on ear cartilage
Personal experience?
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Old 03-19-2008, 05:23 PM   #18
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My boss once took me out (this was about 8 years ago) to a good sushi place. There they thin sliced it, then slapped it on the table so it puffed up before serving it to you. It is not bad that way.
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Old 03-19-2008, 05:53 PM   #19
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I have only had it raw, sashimi, and the baby stuff in salads and Chinese food. Every time it has been rubbery and did not have much taste, at least to me. Would try it again in the right place, but I have had no success so far.
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Old 03-19-2008, 05:57 PM   #20
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Ok , well, I simply couldnt wait and broke down today. I went to a local sushi resteraunt and had Yellowtail and Salmon rolls and 2 shashimi grade octopus strips.

As for the octopus...
They were delicious and the texture was ideal, not rubbery at all, not too chewy. It has a slight sweetness to it which is hard to describe. Not unlike alot of other seafood, I'd compare the taste to crab but the texture to squid. It also was not salty which someone mentioned earlier. Will try again!
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