Sea Rocket Bistro's Chad White Breaking Down Octopus
Channel: Caron Golden
Date: 2011-06-22

I was expecting some kind of great monster from the deep, but Chad had about 20 pounds of local La Jolla octopus purchased from Catalina Offshore Products. Here he's showing how to prep them for cooking. From there he poached them in a court bouillon and then grilled them. We got a salad today but these will be used this week for an "octopussy" sushi roll and grilled with smoked cod brandade, white peach romesco, roasted local almonds, and basil salsa verde.