Octopus
Octopus is most commonly caught as a by catch in Lobster pots in South Australia and is best purchased from your local fish retailer.
Cooking Octopus
Texture
Meaty and tender if cooked correctly.
Flavour
Neutral flavour
Storing
Stores well for a couple of days in the fridge when raw or cooked, and can also be frozen.
Cooking
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.
Wine pairing
Vermentino or Tempranillo
Catching Octopus
Habitat
Rocky reefs and seagrass beds in bays around the South Australian gulfs and coastal waters. Closures and restrictions apply.
Catch
Rarely caught recreationally, but can be done if permitted devices are used. Octopus are occasionally caught in Rock Lobster pots.
Seasonality
All year
Size
Up to 1.8 m
Gear
Spotlight and dip net.
Handling
Octopus can be difficult to handle and they have strong, sharp beak.