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Thread: Octopus recipes?

  1. #1
    Moderator bkmail's Avatar
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    Default Octopus recipes?

    Picked up a nice big octopus, cleaned the meat and froze it. Anyone have any PROVEN recipes they like and want to share?
    I peeled the skin and suckers off the legs leaving the nice white meat and froze them in water.

    Thanks,
    BK

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    Member Frostbitten's Avatar
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    My favorite octopus recipe is:

    1. Cut octopus in bite size pieces (no larger than a silver dollar)
    2. Place one bite sized piece on a circle hook
    3. Carefully lower into 250 feet of water
    4. When ready, lift octopus out of water and remove from halibuts mouth
    Repeat steps 3 and 4
    5. Prepare and eat halibut

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    you can never go wrong with beer batter

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    Moderator bkmail's Avatar
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    Frostbitten - Ha-Ha, I hear ya, saved plenty for bait.
    Aktyler - Do you simply treat it like halibut or do you do anything to "tenderize" it first as I hear it can be chewy?!
    I suppose I will have to whip up a batch and let you know.
    BK

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    Member aktyler's Avatar
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    ive never done it with octopus... just with squid... same thing really... i dont think there is much you can do about the chewyness.... seems like acids usualy break down protiens pretty well... however i dont know how well vinigar will go with it

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    Member lynch's Avatar
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    I have had octopus a couple of times that friends had brought up. Both times it was chewy even after boiling for 12 hours. I have since heard that cooking it with a pressure cooker tenderizes it a good bit.
    "Bark,bark,bark,sniff,sniff,bark,and bark" - Lynchs Blue Roan Lynch E.C.K.

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    Member aktyler's Avatar
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    Quote Originally Posted by lynch View Post
    I have had octopus a couple of times that friends had brought up. Both times it was chewy even after boiling for 12 hours. I have since heard that cooking it with a pressure cooker tenderizes it a good bit.
    ehh... think you shouldnt bother and just think of the chewy stuff as part of the expierence... or do you have a girly jaw? :P

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    Member Alaska Grandma's Avatar
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    I'd ask HomerDave
    If God had intended us to follow recipes,
    He wouldn't have given us grandmothers. ~Linda Henley

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    Member akjeff's Avatar
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    I just ate one the other day. First I remove the head so I have just the tentacles. Then I steam for 60-90 seconds. Lime and lemon juice, lots of cilantro, some cucumber and a bit of mint. Eat it as a salad. I have also put some (cooked the same way) in a California role.

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    Moderator Paul H's Avatar
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    I've stir fried it, used it in soup, and have also had it grilled. Honestly I think the reason it comes out chewey is people tend to overcook it, not under cook it.
    Those that are successful in Alaska are those who are flexible, and allow the reality of life in Alaska to shape their dreams, vs. trying to force their dreams on the reality of Alaska.

    If you have a tenuous grasp of reality, Alaska is not for you.

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    Moderator bkmail's Avatar
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    Thanks Paul H and AkJeff. I'll start experimenting and see what works best.
    BK

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    Member 0321Tony's Avatar
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    Any feed back yet on how your octo turned out bkmail and what you did to it

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    Moderator bkmail's Avatar
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    Haven't tried it yet. Been King fishing and working too much I guess.
    I was just thinking I need to bring some to the cabin this weekend and I will find time then.
    I'll post how it turns out soon I hope.
    BK

    Tony-Nice freaking moose by the way!

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    The meat in the head is the tenderest, in my opinion.

    For the legs, skin them, pound them with a mallet to tenderize, use the meat to make California rolls or make a ceviche out of the meat. If you're in Anchorage at any time, stop by New Sagaya and talk to the guys in the fish department and they'll probably have some good advice for you as well. Octopus is delicious.

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    Moderator bkmail's Avatar
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    OK, follow up on my original post; finally ate the Octopus legs and it was OK at best.
    Tried 'em pan fried sliced thin in butter, chewy no flavor.
    Tried 'em deep fried, plain and battered, cut with grain and against, still chewy and tasteless.
    Took a meat tenderizer hammer to the meat and the result was the same, chewy even when cooked for a very short time.
    Lastly, breaded a few slices and pan fried 'em in butter, flavor and texture finally.
    So, I will not save any more octopus as it was a lot of work for very little marginal reward.
    Back to using them as halibut bait for me!
    BK

  16. #16

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    you need to boil it in salted water with a wine cork for at least 1 hour. Then it's cooked. Take it out and either use it as part of a seafood salad, or cut it into thin pieces and dip in wasabi and soy like sushi. It's pretty good that way and tender. Something in the wine cork tenderizes it.

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    We tenderize the heck out of it first! Then we soak it in a Yo****a sauce for several hours. Once it is marinated we cook it on the BBQ. Tastes great, not chewy. Never have enough!

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    Moderator bkmail's Avatar
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    By tenderize do you mean beating it flat with a meat tenderizer on the cutting board?
    Is the original round tubular shape of the flesh still intact when you grill it?
    BK

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    Yes, beating it on a board. And as for the shape, not really it flattens out. You want to use a non stick spray on the grill as well. The flesh is firms up a lot once you put it on the grill. Its almost like salmon shark, it looks fatty and not really edible until you put it on the grill.

    Quote Originally Posted by bkmail View Post
    By tenderize do you mean beating it flat with a meat tenderizer on the cutting board?
    Is the original round tubular shape of the flesh still intact when you grill it?
    BK

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