Octopus

Octopus (Octopoda)

Octopus

Selection

Catch octopus in rocky crevices.

Storage

Meat can be frozen for long storage.

Preparation

  • Wash octopus well before use.
  • Turn inside out, cut the beak, and remove the black ink sack.
  • Can remove the skin by rubbing with coarse salt and rinsing with water repeatedly until it tears off.
  • Can soften meat before cooking by pounding with a hammer.
  • Can be boiled, smoked, stewed, or pickled.
  • Avoid overcooking as meat becomes tough.
  • Wash hands with soap after handling fresh octopus, as it sometimes causes a rash.
  • (Rody, 1982)

Photo Source

Howard Hall (via seedmagazine.com)

Octopus

The octopus has eight arms but can survive with less. It can regenerate an arm that has been lost in a battle or has been cut. Sometimes arms are cut off to eat and leave the animal alive (Rody, 1982).

Traditional Names
  • Chamorro – gåmson
  • Chuukese – nipach
  • Hawaiian – heʻe
  • Kosraean – kwet
  • Marshallese – kweet
  • Palauan – bukitang
  • Pohnpeian – kihs
  • Samoan – feʻe
  • Yapese – giuuse