United States · Texas · Williamson

Octopus vulgaris

June: Spawning ends, males and females begin to recover after reproduction.

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In the Mediterranean, octopus is commonly served stewed and grilled In Japan used for sushi and sashimi

Found in coastal waters of the Atlantic, Mediterranean, and Indian Oceans Inhabits shelters, rocky and coral reefs Solitary and nocturnal behavior

Caught at night using traps, spears, and by hand Effective in rocky and seaweed-covered habitats

Mostly active at dusk and night Prefers water temperature 15–25°C and shelter in dens

Average weight: 4 kg

Meat should be cooled immediately to preserve flavor and texture To remove odor, soak in milk or vinegar water recommended

Mantle: Boiling, stewing, frying
Tentacles: Boiling, frying
Head: For soups and broths

Octopus stewed in tomato sauce (Stewing)
Tender meat with rich flavor

1. Clean and boil octopus for 30 minutes.
2. Stew with tomato sauce and spices for 40 minutes.
3. Serve with bread or pasta.

Fried octopus with garlic and olive oil (Frying)
Aromatic and tender dish

1. Boil tentacles for 20 minutes.
2. Fry with garlic and olive oil for 5 minutes.
3. Serve with lemon and herbs.

Grilled octopus with lemon and rosemary (Grilling)
Light dish with bright flavor

1. Marinate octopus in lemon juice and rosemary for 1 hour.
2. Grill 5-7 minutes per side.
3. Serve with vegetable salad.

Salad with boiled octopus and vegetables (Boiling)
Fresh and healthy salad

1. Boil octopus for 20 minutes and chop.
2. Mix with cucumbers, tomatoes, and herbs.
3. Dress with olive oil and lemon juice.