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.

Octopus recipes

Grilled Octopus with Kipfler Potato, dill and caper salad by Paul Baker

"Octopus is incredibly flavoursome and adaptable to so many cooking methods. This is a seafood I love to cook on a BBQ served with a beautiful fresh salad".
- Paul Baker.

Page Last Reviewed: 08 Jul 2020
Top of page