Humans of many cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography
Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.
Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito.
In Korea, some small species are sometimes eaten raw as a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously.
Nakji bokkeum is another popular dish in Korea. It's a type of stir-fried food made with chopped octopus.
In Portugal octopus is eaten Lagareiro style (roasted with potatoes, herbs, onion, garlic, and olive oil), stewed with rice ("Arroz de Polvo"), as well as breaded and then deep fried, with rice and beans.
Hongzhang is a famous Singapore delicacy. The ingredients include steamed octopus limbs, and a sauce of pork skin, pepper and flour. This chewy dish is common in Singapore and most traditional Chinese restaurants would serve it.
Octopus is a common food in Mediterranean cuisine such as Portuguese cuisine or Tunisian cuisine. In the Spanish region of Galicia, polbo á feira (market fair-style octopus) is a local delicacy. Restaurants which specialize or serve this dish are known as pulperías.
On the Tunisian island of Djerba, local people catch octopuses by taking advantage of the animals' habit of hiding in safe places during the night. In the evening, they put grey ceramic pots on the sea bed. The morning of the following day they check them for octopuses sheltered there. Also unlike its other Maghreb neighbor, seafood, including octopus is used extensively in Tunisia, grilled, roasted, in couscous, pastas or chorbas.
A common scene in the Greek islands is octopuses hanging in the sunlight from a rope, just like laundry from a clothesline. They are often caught by spear fishing close to the shore. The fisherman brings his prey to land and tenderizes the flesh by pounding the carcass against a stone surface. Thus treated, they are hung out to dry, and later will be served grilled, either hot or chilled in a salad. They are considered a superb meze, especially alongside ouzo.
Octopus is eaten regularly in Hawaii, since many popular dishes are Asian in origin. Locally known by their Hawaiian or Japanese names (he'e and tako, respectively), octopus is also a popular fish bait.
Octopus heads are high in selenium and are a risk for cadmium poisoning, even in small amounts. In 2010, over 29 mg of cadmium—14 times higher than the permitted level—was found in the heads of octopus imported to South Korea from China.
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