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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Octopus mimus |
June: Reproduction continues, activity remains high.
In coastal regions of South America, mimus octopus is commonly used in traditional cuisine Popular stewed and fried
Found along Pacific coast from Peru to Chile Prefers rocky and coral reefs Nocturnal and hides in dens
Caught using traps, spears, and by hand at night Effective catch in coastal rocky and coral areas
Mostly active at night Prefers water temperature 16–22°C and shelters in dens and coral reefs
Average weight: 2.5 kg
Meat is fresh and tender, requires quick processing and cooling Soaking in milk or vinegar water is recommended to remove odor
Mantle: Boiling, stewing, frying
Tentacles: Frying, boiling
Head: For broths and soups
Tentacles: Frying, boiling
Head: For broths and soups
Mimus octopus stewed with vegetables (Stewing)
Tender meat with rich flavor
Tender meat with rich flavor
1. Boil octopus for 25 minutes.
2. Stew with onions, tomatoes, and spices for 40 minutes.
3. Serve with rice or bread.
2. Stew with onions, tomatoes, and spices for 40 minutes.
3. Serve with rice or bread.
Fried mimus octopus with garlic and pepper (Frying)
Aromatic and tender dish
Aromatic and tender dish
1. Boil tentacles for 15 minutes.
2. Fry with garlic and pepper for 5 minutes.
3. Serve with lemon and herbs.
2. Fry with garlic and pepper for 5 minutes.
3. Serve with lemon and herbs.
Grilled mimus octopus with lemon (Grilling)
Light and aromatic dish
Light and aromatic dish
1. Marinate octopus in lemon juice and herbs for 1 hour.
2. Grill 6-8 minutes per side.
3. Serve with fresh vegetable salad.
2. Grill 6-8 minutes per side.
3. Serve with fresh vegetable salad.
Salad with boiled mimus octopus and greens (Boiling)
Fresh and healthy salad
Fresh and healthy salad
1. Boil octopus for 20 minutes and chop.
2. Mix with parsley, celery, and lemon.
3. Dress with olive oil.
2. Mix with parsley, celery, and lemon.
3. Dress with olive oil.