Octopus Booklet - Springfield, MA

octopus octopus

what about it?

There are more than 140 species in temperate and tropical waters throughout the world, ranging in size from a few ounces to over 100 pounds. Octopus are taken from tide pools and at depths of several hundred feet, where they inhabit small, dark crevices in the ocean floor. Primary octopus suppliers are the Philippines, Thailand and Korea. Hawaii and California are domestic sources. Octopus often are caught in unbaited “habitat traps,” into which they willingly crawl.

product description

Octopus meat is uniquely textured — smooth, but with a firm-to-chewy “bite.” The animal’s diet of high-quality shellfish gives it a mild, sweet flavor. The edible skin is purplish-black and covers milky white meat. Cooked meat is translucent beige, sometimes with hints of deep pink.Size depends on species and region of harvest. Octopus from Spain, Portugal, Mororro and Thailand are small, averaging 14 to 21 ounces; those from the Philippines are larger, graded in sizes of 1 to 2, 2 to 4, and 4 to 6 pounds. Korean octopus is even larger.

cooking tips

Unlike squid, octopus must be cooked a long time to become tender. Common preparations call for simmering the meat in tomato-based stews or slow, long cooking in a wine sauce. Before using in a recipe, the meat is boiled for 30 minutes to an hour to tenderize. To grill pre-cooked octopus, brush large-cut pieces with a mixture of olive oil, lemon juice, crushed garlic and oregano. Grill quickly over a hot charcoal fire, until slightly crisp.

BAY

BAY WINDS

BAY WINDS

BAY WINDS

BAY WINDS

PACKER

BAY WINDS 2-4 LB WHOLE OCTOPUS,RAW, FZ

BAY WINDS 4-6 LB WHOLE OCTOPUS,RAW, FZ

BAY WINDS 6-8 LB WHOLE OCTOPUS,RAW, FZ

BAY WINDS OCTOPUS TENTACLES 3 PER TRAY

BAY WINDS OCTOPUS TENTACLES 6 PER TRAY

PACKER 16-25 CT BABY OCTOPUS, FZ 1/28 LB 1/28 LB 1/28 LB 1/10 LB 1/10 LB 12/2 LB

WILD CAUGHT MOROCCO

WILD CAUGHT MOROCCO

WILD CAUGHT MOROCCO

WILD CAUGHT SPAIN

WILD CAUGHT SPAIN

WILD CAUGHT INDIA

chargrilled octopus with verde vinaigrette

INGREDIENTS:

• 1 lb Bay Winds® octopus

• 1/2 gal water

• 1/4 cup salt, sea

• 1 1/2 cup Contigo® Chimichurri Sauce

• 1 lb tomatillo(s), husk removed

• 3 ea Peak Fresh Produce® Jalapeño Pepper(s)

• 1 ea Peak Fresh Produce® Onion(s), Red, peeled and cut in half

DIRECTIONS:

• 2 oz Ascend® Juice, Lime

• 1/4 tsp salt, sea

• 1/8 tsp Magellan® Black Pepper, ground

• 3 tbsp West Creek® Honey

• 1/4 cup Piancone Epicureo® unfiltered EVOO

• 1/4 cup Contigo Cotija Cheese

1. Bring water, octopus, and salt to a boil. Cook lobster for an hour at a simmer. When you can easily stick and remove a paring knife from tentacle it is ready.

2. Let octopus cool in the water for 20 minutes. Remove octopus from water then toss with chimichurri sauce and refrigerate covered overnight.

3. Heat oven to 450°. Place tomatillo, onion, and jalapeno on sheet pan and roast for 20 -25 minutes. Remove seeds and stem from jalapeno then place in food processor with onion and tomatillo.

4. Add honey, lime juice, salt, olive oil, and pepper to processor the puree.

5. Cook lobster on open flame grill for 2-3 minutes. Remove and place on plate then drizzle with vinaigrette and crumbles of cotija cheese.