The market for octopus in the U.S. as ripe for change. Chefs and diners are both ready to explore and appreciate the diverse flavors of different varieties of octopus from around the world’s oceans. Just like salmon, octopus get much of their flavor from what they eat, and where they grow matters.

Exploring the flavors of octopus from around the world can make meals and menus more interesting and delicious. There are delicious ways to prepare octopus based on the culinary traditions from the cultures and communities that fish for octopus across Central and South America and much of the Pacific.

Doing so also helps break the current “commodity trap” that treats all octopus as the same regardless of where or how it was caught. This move is critical for improving the livelihoods of artisan fishing communities and supporting sustainable fishery management and harvest controls.

Learn more about why U.S. seafood distributors and octopus suppliers should expand your octopus offering in our presentation and then explore our culinary resources below.

Here are some basic cooking and preparation techniques for octopus from around the world

For Peruvian Octopus (also called changos octopus or octopus mimus)

Peruvian octopus is smaller and more fragile than vulgaris and is traditionally cooked in stews or cooked only briefly before being grilled or combined with a citrus marinade or a vinaigrette. This basic cooking method includes:

1.     Immerse cleaned octopus in boiling water using tongs for 20 seconds and then remove. Shake off excess water.

2.     Reduce water to simmer, return octopus to water, and cook for 20 minutes.

3.     Use prepared octopus in grilled or marinated recipes as you like.

For Indonesian Octopus (octopus cyanea)

Indonesian octopus is much smaller and firmer than vulgaris. It is traditionally stir fried or grilled and has a very firm, texture when served, more akin to abalone than Mediterranean octopus. It is cooked through direct heat and then flavored with sauces. It can also be softened through simmering for a short time but begins to break down quickly.

Octopus may be thawed and sliced thinly, then grilled over charcoal or flame or sliced or chopped into smaller pieces before stir frying. Whole octopus also may be simmered or stewed in curries.

If simmer to tenderize, the basic method is:

1.     Immerse cleaned octopus in boiling water using tongs for 20 seconds and then remove. Shake off excess water.

2.     Reduce water to simmer, and boil for 20 minutes.

3.     Use prepared octopus in recipes as you like.

For Mexican Octopus (octopus maya)

Mexican octopus from the fishery off the Yucatan peninsula is more similar to vulgaris than many other varieties, although it is different in color, slightly smaller, and has a sweeter flavor. It can be used in similar applications as vulgaris, but preparation time before grilling or marinating should be reduced.

This basic cooking method includes:

1.     Immerse cleaned octopus in boiling water using tongs for 20 seconds and then remove. Shake off excess water.

2.     Reduce water to simmer, add aromatics if desired, return octopus to water and cook for 1 hour to 1 hour 20 minutes depending on size.

3.     Use prepared octopus in grilled or marinated recipes as you like.