Recipes: Cooking Foods – Octopus Cleaning

Recipes: Cooking Foods Italian Style – Octopus Cleaning

more details in my culinary books published by amazon.com

 

Octopus is a formidable ingredient, but must be prepared with care. First of all, if you got a fresh Octopus you need to make it soft or you cannot eat it. The best and easy wayto make a fresh Octopus soft  is to frozen it your fridge – freezer for at least 24 hours, usually two days are better, it depends on the temperature of your freezer. You can get in the market a frozen Octopus which often has a level of quality very close to the fresh one, and also it can be already clean making your work easier, this is the truth.

Today I show you how to prepare a fresh Mediterranean Octopus of a high quality, this one I didn’t put in the freezer before to cook (in the recipes) and it was so tasty, but a little bit hard to bite, but I have good teeth! Look at the picture: the Octopus legs are not too long, shorter and thick legs means better quality, also the dark color is a sign of good taste. instead never buy Octopus with long legs and white color…it will give your stomach hard time for sure.

 

You can recognize a fresh Octopus because the eyes should still be vivid transparent and the tentacles able to stay attached in your skin! The internal viscera shouldn’t smell bad when cut, and the skin will be firm and soft. The color should be brown-gray stone-pink-red.

 

 

I inform you that in this post there are bloody photos related to the preparation of this recipe: if you are sensitive to blood please don’t go further.

 

 

First of all wash inside and outside the Octopus with fresh water

 

 

 

 

 

 

 

then we go to remove the internal viscera, I point with my finger where is the first membrane to cut, between the head and the legs just behind the eyes

 

 

 

 

 

 

 

using scissors you will cut it

 

 

 

 

 

 

 

and see in the inside of the Octopus head

 

 

 

 

 

 

you will see where the black sack start, and the connections around it: pick them tight with your fingers and pull out firmly and slowly…

 

 

 

 

 

 

as you can see the black sack didn’t break. If it breacks don’t panic: the black ink can be washed off with water plus it is edible… you continue to pull the viscera….

 

 

 

 

 

 

 

…and pull slowly…

 

 

 

 

 

 

 

…until you have everything in your hand….

 

 

 

 

 

 

 

….everything pulled out from the head will fill your hand.

 

 

 

 

 

 

If the Octopus is too slippery to be kept in your hands, running water will help you during this operation

 

 

 

 

 

 

This removed viscera have to be wasted. After the removing of viscera you go to wash the internal part of the head, which is empty now.

 

 

 

 

 

 

with the scissors cut through the eyes, keep under the running water to avoid to splash the material everywhere…

 

 

 

 

 

 

 

pull out of the eyes the “humor vitreo” (material from the inside of the eye)

 

 

 

 

 

also you must remove the “parrot-beak” using a knife

 

 

 

 

 

 

 

do this operation slowly and with care…..

 

 

 

 

 

….avoiding to cut your fingers!

 

 

 

 

 

 

 

the “parrot-beak” is composed by two parts kept together by a muscle which is like a ball, this is very tasty when cooked!

 

 

 

 

now, make a cut on top of the head!

 

 

 

 

 

 

 

so the air will be pushed out by the boiling water….

 

 

 

 

 

 

wash again very well the Octopus, clean the tentacles from impurities

 

 

 

 

 

 

 

and now your Octopus is ready to be cooked! go to see in the recipes page ….

 

 

 

 

 

 

 

 

 

 

Recipes: Cooking Foods Italian Style – Octopus Cleaning

more details in my culinary books published by amazon.com

 

 

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