Fresh octopus should have firm flesh, have a marine fish smell, skin color brown, and the whites of the eyes should be transparent and white. It is recommended to purchase an octopus weighing up to a kilo, they have a more tender and soft meat.
Rinse the octopus under running water, loop through each of the tentacles, remove all the sand and dirt residues.
Cut the head just below the eyes, remove the tentacles, put them aside. Cut eye, using a knife, clean the cavity of the carcass. With the power squeeze the beak, cut it out and throw it away. The purified from the innards of the head rinse well inside and out.
Skin with fresh octopus is very difficult to remove. So the chefs often leave it until after heat treatment. If you still want to remove the skin, cook the octopus in water for 5-10 minutes, cool it and then remove the skin with cold carcasses.
Now octopus can be cooked or frozen for storage. Experienced cooks recommend to always freeze the carcass of the octopus before cookingit significantly softens the tough muscle meat. Put the cleaned octopus in the freezer and leave at least a day, but better for 2-3 days. The water contained in the muscle structure of an octopusturning into ice will expand, tearing the nerves and hard fibers. To defrost the octopus, it is enough to place in the refrigerator for 6-10 hours.
From octopus you can cook huge amount of food. This meat is perfect with onions, garlic, tomatoes, lemon, olive oil, rice wine and soy sauce. The octopus is not only good in salads, it's great as a main dish. For example, try to cook skewers of octopus or stewed it in red wine.
Octopuses are very useful. Properly cooked octopus meat is a source of calcium, magnesium, sodium, zinc, copper, manganese, potassium, phosphorus, iron, selenium and many vitamins.
Advice 2 : How to cut octopus
In large supermarkets you can find products that can not be called usual. But try them anyway I want, how I want new adventures, bright events and new flavors. And then sneak up questions: how it to prepare? Which side to approach? Including to the octopus.
You will need
- an octopus weighing about 1 kg.
For starters, get familiar with the theoretical part: the octopus is a cephalopod mollusc, eaten it in many cultures. The Japanese, for example, sushi with raw octopus. The body of the octopus has no bones, it is composed entirely of muscles. Muscles have a complex multi-layered structure; the heat treatment occurs the folding of protein, meat can become tough.
Take the octopus; choose better young, weighing up to 1 kg. the Flesh must be firm, the skin shiny and brown, and the white part of the eyes should be large and transparent. The smell of the octopus is similar to regular fish, not very distinct.
Wash the octopus in cold tap water, touching each of the tentacles and removing the dirt with a chance of slime and other "surprises". Then you need to gut it cut part of the head above the eyes of the octopus. Invert the body and remove the entrails, eyes and the ink sack. Then remove the beak: you have to squeeze the top part of the body between the tentacles and cut the body. The skin from the tentacles can pull off a boiled octopus-like grip.
To the meat of the octopus is soft, there is a choice of two methods for the preparation of octopus.The first method is freezing. The water contained in the tissues will turn into ice and will destroy the natural intramuscular. Soak the octopus in the freezer at least 24 hours, and then leave to thaw on the top shelf in the fridge. Similarly, you can do this with purchased frozen octopus.The second method is suitable when there is no time to freeze. This is known as "scare the octopus". Prepare two pans: first, pour the ice water, and the second fill with water and boil it. Take the octopus head and lower it alternately first in a pot of boiling water, then in cold water. Five or six times will be enough. As a result of sudden changes in temperature of the connective tissue will be partially destroyed. Then dip the octopus in boiling water and doverite until tender.
Octopus weighing about 1 kg should be cooked for an average of 40 minutes. If weight gain of 1 kg need to increase the cooking time another 15 minutes.
In the water you can put spices, garlic and a bit of dry wine in order to fight off the fishy smell. If there is at hand a cork from the wine, it is also possible to throw in the broth. It well draws odors.