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Baby Octopus
Scientific Name: Octopus aegina
& Octopus Sp.
Australian Standard Fish Name: Baby Octopus
AQIS Code: OCT
Australian Species Code: 23 659903
Catch Method: Wild caught
Other Names:
Octopus (Octopus graptus)
Octopus (Octopus pallidus)
Octopus (Octopus maorum)
Octopus (Octopus australis)
Octopus (Octopus tetricus)
Exporters of Baby Octopus
Importers of Baby Octopus
Processors of Baby Octopus
Wholesale Suppliers of Baby Octopus
Seafood Agents for Baby Octopus
About Octopus
The octopus (from Greek 'eight-footed') is a cephalopod of the order
Octopoda that inhabits many diverse regions of the ocean, especially coral
reefs. The term may also refer to only those creatures in the genus Octopus. In
the larger sense, there are around 300 recognized octopus species, which is over
one-third of the total number of known cephalopod species.
Many species of octopus are eaten as food by
human cultures around the world. The arms and sometimes other parts of the body
are prepared in various ways, often depending on the species being eaten.
Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki,
and Akashiyaki. Some small species are sometimes eaten alive as a novelty and
health food (mostly in South Korea). Octopus is also a common food in
Mediterranean cuisine. In Galicia, polbo á feira (fair style octopus) is a local
delicacy. Restaurants which specialize or serve this dish are known as
pulperías.
Octopuses have an enjoyable mild flavour, with a
texture similar to that of squids, though more dense. Dried octopus is popular
in some parts of Asia.
Cook octopus quickly over a high heat or simmer slowly. Marinating will help to
tenderise the flesh and strengthen the flavour for enhanced results when cooking
quickly.
According to the USDA Nutrient Database (2007),
cooked octopus contains approximately 139 calories per three ounce portion, and
is a source of vitamin B3, B12, potassium, phosphorus, and selenium.
| Flavour |
Mild |
| Oiliness |
Medium |
| Moisture |
Dry |
| Texture |
Firm |
| Flesh Colour
|
White to Creamy |
| Price |
These are low-priced molluscs. |
| Edibility |
The guts, beak and eyes are usually removed, although
the eyes are sometimes eaten in Asian cuisine. The arms are used in
sushi. |
| Nutrition Facts for Octopus (Based
on 100g of Raw Product) |
| Kilojoules |
n/a |
| Cholesterol |
154mg |
| Sodium |
n/a |
| Total Fat (Oil) |
1.0g |
| Saturated Fat |
35% of total fat |
| Monounsaturated Fat |
7% of total fat |
| Polyunsaturated Fat |
58% of total fat |
| Omega-3, EPA |
51 mg |
| Omega-3, DHA |
156 mg |
| Omega-6, AA |
42 mg |
Recovery Rate
Flesh: 90% of total weight
Other Uses for Baby Octopus
Octopus Ink - Used in cooking.
Photographs
Octopus Links
FRDC
Octopus Info
Wikipedia
Encyclopedia
Cuttlefish Recipes
Sea-Ex
Octopus Recipes
- From Sea-Ex.com
US Food & Drug Administration:
Model
Health Certificate - for imports of
live bivalve molluscs intended for human consumption
FDA/CFSAN - European Union (EU) and European Free Trade Association (EFTA)
Export Certificates
- European Union (EU) and European Free Trade Association (EFTA) Export
Certificates for Fishery/Aquaculture Products and Live/Raw Molluscan Shellfish
US FDA-EU
LIVE MOLLUSCAN SHELLFISH GROWING AREA LIST (AREAS/ZONES) BY STATE for
USA
US FDA - EU SEAFOOD PROCESSOR EXPORT
CERTIFICATE LISTS
In the past the EU has accepted and used the FDA list of approved seafood
establishments for acceptance of U.S. seafood shipments. However, due to a
change in EU legislation, the EU began maintaining their own Official List of
approved establishments. This has resulted in two separate (and different)
lists:
See Also
Squid
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