Octopus is most commonly caught as a by catch in Lobster pots in South Australia and is best purchased from your local fish retailer.
Meaty and tender if cooked correctly.
Stores well for a couple of days in the fridge when raw or cooked, and can also be frozen.
Skin can be removed easily by blanching in seawater prior to cooking. Perfect for marinading, pickling, smoking and barbecuing. Cooking the tentacles in milk or stock before barbecuing will ensure a tender result.
Vermentino or Tempranillo
Rocky reefs and seagrass beds in bays around the South Australian gulfs and coastal waters. Closures and restrictions apply.
Rarely caught recreationally, but can be done if permitted devices are used. Octopus are occasionally caught in Rock Lobster pots.
Up to 1.8 m
Spotlight and dip net.
Octopus can be difficult to handle and they have strong, sharp beak.