Octopus as food

People of several cultures eatoctopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography.
Octopuses are sometimes eaten or prepared alive, a practice that is controversial due toscientific evidence that octopuses experience pain.
Octopus is a common ingredient inJapanese cuisine, includingsushi,sashimi,karaage, stew, sour salad,takoyakiandakashiyaki.
Takoyaki is a ball-shaped snack made of awheat flour-basedbatterand cooked in a special takoyaki pan. It is typically filled with minced or diced octopus,tempurascraps (tenkasu),pickled ginger, andgreen onion.Takoyaki are brushed with takoyaki sauce, similar toWorcestershire sauce, andmayonnaise. The takoyaki is then sprinkled withsmall strips of laverandshavingsof driedbonito.
Giant octopus,long arm octopus, andwebfoot octopusare common food ingredients inKorean cuisine.
In Korea, some small species are sometimeseaten rawas a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously.
Nakji bokkeumis another popular dish in Korea. It is a type of stir-fried food made with chopped octopus.
Miruhulee boavais aMaldiviandelicacy made of octopus tentacles braised incurry leaves,chili,garlic, cloves,onion,pepper, andcoconut oil.
InMauritiusandRodrigues, octopus, known by itsMauritian Creolename "Ourite" is commonly eaten especially in coastal regions as it is found abundantly in Mauritian waters, although a sharp decline has been observed recently. Popular octopus dishes include the masala octopus curry or boiled octopus in spicy tomato sauce, known as the "Daube".
In Baja California and Yucatán, octopus is commonly grilled and eaten on its own or as a component of tacos, tostadas, and ceviche.
A common scene in the Greek islands is octopuses hanging in the sunlight from a rope, just like laundry from a clothesline. They are often caught by spear fishing close to the shore. The fisherman brings his prey to land and tenderizes the flesh by pounding the carcass against a stone surface. Thus treated, they are hung out to dry, and later will be served grilled, either hot or chilled in a salad. A common preparation technique involves classic Greek spices and seasonings, often including olive oil, garlic cloves, oregano, pepper, and lemon juice.On the whole, octopus is considered a superbmeze, especially alongsideouzo.
Octopus is a very common food in Spanish culture. In the Spanish region ofGalicia,polbo á feira(market fair-style octopus) is a local delicacy. Restaurants which specialize or serve this dish are known aspulperías.
In Portugal octopus is eatenà lagareiro(olive oil miller style — roasted with potatoes, herbs, onion, garlic, and olive oil),or stewed with rice (arroz de polvo), as well as breaded and then deep fried, with rice and beans.
Octopus is a common food inMediterranean cuisinesuch asTunisian cuisine.
On theTunisianisland ofDjerbaandKerkennah islands, local people catch octopuses by taking advantage of the animals' habit of hiding in safe places during the night. In the evening, they put grey ceramic pots on the sea bed. The morning of the following day they check them for octopuses sheltered there. Also unlike its other Maghreb neighbour, seafood, including octopus is used extensively in Tunisia, grilled, roasted, incouscous, pastas orchorbas.
In Turkey, octopus is widely used as a food ingredient formezes. In fish restaurants octopus salad (ahtapot salatası) is one of the most popular cold mezes along with eggplant. Grilled or as a casserole, it can also be prepared hot.
Octopus is eaten regularly inHawaii, since many popular dishes are Asian in origin. Locally known by their Hawaiian or Japanese names (he'eandtako, respectively), octopus is also a popularfish bait.
According to theUSDANutrient Database (2007), cooked octopus contains about 56 kilocalories (Calories) per 100 grams, and is a source ofvitamin B3,B12,potassium,phosphorus, andselenium.