Available wild-caught, a range of octopus species are found right around the Australian coast, from shallow tidal pools, to depths of over 3000m (though they're generally caught closer inshore, among seagrass and on muddy, sandy or reef bottoms). They are mostly solitary, living in holes, under rocks, or burrowing into the sea bottom. They are mainly caught off south-eastern Australia (from southern Queensland to the Great Australian Bight,) often as bycatch, using trawls, dredges, pots and nets. They're generally medium-priced, and are available year-round.

Cephalopods require either very quick cooking over a high heat, or very long cooking over a low heat – anything in between renders them tough. To tenderise your octopus before char-grilling or other quick cooking methods, place it in a bowl and cover with boiling water, allow to stand for 30 seconds to 1 minute (depending on the size of the octopus) then drain and rinse it under cold water.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

When purchasing fresh whole octopus look for intact bright skin, intact head and arms, and a pleasant fresh sea smell.

STORAGE TIPS

Make sure octopus is gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

To clean whole octopus: lay octopus flat on a chopping board, slice either side of the eyes and discard them, push beak (mouth) out from between the arms. Remove and discard the head contents (try not to break the ink sac as the ink stains) and rinse the head or wipe clean with a clean cloth.

Skin can be peeled off or left on, it will turn a dark purple as it cooks. Cut head and legs into suitable pieces depending on size and cooking method.

Average yield is 90%. It has a mild flavour, medium oiliness, and is dry with a firm texture, denser than squid, calamari and cuttlefish. The flesh is translucent when raw and white when cooked.

COOKING METHODS

Deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi).

To be tender, octopus must be cooked very quickly over high heat or very slowly over low heat. It is suitable for a wide variety of preparations and responds well to being marinated to both tenderise and flavour it.

To tenderise before char-grilling or other quick cooking methods, place in a bowl and cover with boiling water, allow to stand for 30 seconds to 1 minute, depending on size of octopus, then drain and rinse under cold water.

Cooked marinated octopus makes a good addition to salads and antipasto platters.

Flavour pairings

Capsicum, chilli, fresh herbs (such as marjoram, mint, oregano, parsley), garlic, green onions, lemon, lime, olive oil, tomato.

IMPORTS

Baby Octopus is imported frozen from South East Asia. Common Octopus (O.vulgaricus) is imported from South Africa and Spain, and North Pacific Giant Octopus (Enteroctopus dofleini), often in the form of frozen red arms used for sushi, from Japan. Some species are also imported from New Zealand.