Smoked Octopus Recipe | Homemade Smoked Baby Octopus (2024)

FAQs

How do you make baby octopus not chewy? ›

Even though nothing beats a good slow simmer, here are a few other ways to tenderize octopus: Blanch the octopus: After thawing in the fridge for a day or so, bring a large pot of water to a rolling boil. Do not salt. Once the water is boiling hard, place the octopus in the pot, cover, and return to a boil.

Cook until octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; keep in mind that this time is a rough estimate, and the octopus may be done sooner or it may take longer, but it will get there. Let octopus cool in the cooking water.

Salting is essential to tenderness, or fatal; brief dips in boiling water tenderize, or long slow cooling, or a rubbing with grated daikon, or the addition of a wine cork to the cooking liquid. Last week I stumbled on a Greek food scientist's report that small amounts of vinegar tenderize octopus. A solid lead at last!

Octopus contains a lot of moisture, some of which can be removed by brining or sun-drying to make the flesh more tender before grilling, barbecuing or pan-frying. Without removing some of the moisture from the flesh, the octopus will take on a chewy and rubbery texture.

Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.

Like their larger counterparts, baby octopuses are a good source of protein, omega-3 fatty acids, and essential minerals such as iron and potassium. They are also low in fat and calories, making them a healthy option for those who are watching their diet.

It's simple though: Do very little before cooking the octopus. Some sources suggest cutting out the beak and eyes beforehand, but I find it much easier to remove those parts when the flesh isn't as slippery as it is when raw. In almost all cases, the head itself will already be cleaned when you buy an octopus.

If you are getting your baby octopus fresh, make sure to clean them prior to cooking them. You can also purchase them frozen, let them defrost (ideally in your refrigerator) before you start to prepare them.

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Octopus / Term for young

Is Smoked octopus good for you? ›

This product has clear nutritional advantages, as the octopus is an excellent source of proteins of high biological value, rich in vitamin A and C, as well as minerals – sodium (Na), potassium (K), magnesium (Mg) and phosphorus (P).

Tenderizing Techniques

Freeze and thaw: Place the octopus in the freezer for a few hours, then thaw it completely in the refrigerator. This freeze-thaw process helps to tenderize the meat. Use a meat mallet: Gently pound the octopus with a meat mallet to further tenderize the flesh.

Freeze the octopus hard as rock for a week- this will help tenderize it and make it less rubbery. Next, make sure you gently simmer the octopus in water (or flavorful liquid like a stock. A beef stock will add a little umami.) Simmer gently until you can pierce it with a toothpick fairly easily.

This collagen makes octopus flesh rubbery, at least initially. With enough heat and time that collagen breaks down into silky and tender gelatin, and the octopus grows tender with it. It's really no different than stewing gristly chunks of beef in a stew; eventually they become soft and tender.

In order for it to tenderize, you'll add an acid, like lemon juice or vinegar. The traditional method uses water, white wine, and vinegar with plenty of lemons and bring that liquid to a boil. Submerge the octopus, and let it simmer for about 35 to 40 minutes until tender.