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27.06.2020

A few decades ago, the average citizen of our country was practically not given a chance to try exotic seafood if he lived far from the sea or ocean coast. Soft squid meat or tender scallops simply did not reach the store in the proper form. With the development of industry and the advent of freezers, it became possible to purchase any product brought to the store from a distant region or even from another country. One of these products was octopus meat, from which you can cook both a simple appetizer and a multi-component salad and even a main course.

Composition and benefits

The octopus is one of the representatives of the octopus family, living mainly in tropical and subtropical latitudes at a depth of about 100-150 meters. The large head, at the bottom of which is the creature's mouth, ends with eight flexible legs with suction cups. Tender meat, similar to squid meat, has a calorie content of about 80 kcal, 60 g of protein, 10 g of fat and 8 g of carbohydrate per 100 g of product. The chemical composition includes the following elements:

vitamins (A, E, K, C and group B);
minerals (sodium, magnesium, calcium, phosphorus, iron and others);
saturated and polyunsaturated fatty acids (Omega-6, Omega-3).

Eating octopus, like any other seafood, is useful for thyroid diseases. High levels of sodium, iron and potassium strengthen blood vessels and normalize blood pressure. Calcium, fluorine and phosphorus can restore the health of tooth enamel, hair and nails. People with atherosclerosis are especially shown to eat such meat, since it is rich in omega-3 acid. The high content of amino acids and vitamins strengthens the immune and nervous systems, speeds up metabolic processes in the body and fights sleep disturbance and chronic fatigue. The low calorie content makes this protein suitable for obese people, helping to reduce weight and speed up metabolism.

Contraindications for eating octopus are individual allergies, gastrointestinal diseases and problems with the pancreas. You should not abuse this seafood during pregnancy and lactation, as the porous structure of the tissues of a marine inhabitant is able to accumulate and retain toxins. If you buy a poor quality product, there is a small chance of getting food poisoning, which will have little effect on an adult, but will cause severe harm to a baby.

Product selection and preparation

To cook an exotic product tasty and healthy, you need to choose it correctly and prepare it for heat treatment. Fresh octopus meat has a too short shelf life, you can try it in a good restaurant or during a tourist trip to coastal regions, and it is best to buy frozen goods at home. It can be bought in the fish department of any supermarket, the carcasses will be already butchered.

In some cases, you can separately purchase only the tentacles, which are the most delicious part of it.

When choosing frozen octopus meat, you should pay attention to several features.

The larger the size of the carcass, the more "rubber" the finished meat will be. In addition, the younger the octopus, the sweeter and more tender it tastes. The juiciest are small octopuses, which do not exceed 10–15 cm in length.
The fresh product has brown-purple skin and seawater aroma. Of course, frozen seafood rarely has a strong smell, but if the packaging smells of bitterness or something sour, you should postpone the purchase or visit another store.
The package should not contain too much snow and pieces of ice. Large pieces of ice indicate the wrong technology for freezing the product or its repeated defrosting. This product is not worth buying.
If the city has a large store specializing in the sale of seafood, then there is a small chance of finding fresh octopus in it. In this case, it is necessary to pay special attention to the appearance of the carcass. The skin should be smooth and shiny, and the eyes should not be covered with a cloudy veil. The octopus has a specific smell, but if it smells “rotten”, then the product is not suitable for human consumption.

Before cooking dishes with octopus at home, it must be properly thawed and cleaned. In order not to spoil the product, it is better to follow the step-by-step instructions.

To defrost, the carcass is laid out in a deep dish and left in the refrigerator chamber or on the kitchen table until all the ice turns into water. Do not use boiling water or a microwave to defrost, otherwise the meat will lose its elasticity and become excessively porous and loose.
Rinse off all the mucus from thawed meat under high pressure of water. This is best done with strong circular movements of the fingers. If the animal is young and has a thin skin, then it will be very difficult to remove it and it is better to do it after boiling or frying the meat. If the octopus was large, then it is better to cut off the skin from it at this stage, otherwise it will give the meat bitterness.
Most often, this is where the meat preparation ends, since frozen carcasses are sold already cut up. If the octopus was purchased as a whole, then it is necessary to cut off its tentacles, cut out the beak and eyes. Remove the insides from the inside of the head, turn it out and rinse well again in cold water. After that, you can start cooking.

Recipes

The easiest way to cook octopus is by boiling. To do this, place it whole or cut into small pieces in boiling salted water for 7-8 minutes. Cool the finished dish and season with any side dish or sauce. It is important to clearly limit the cooking time, otherwise the meat will become tough and unsuitable for chewing. If it was not possible to remove the meat from boiling water in time, it is worth lowering it into boiling water again and cooking for about 40-45 minutes. In this case, the seafood will become soft again, although it will slightly lose its taste.

It is much more difficult to cook a pan-fried or grilled octopus so that it remains juicy and flavorful. Without experience with such a product, this is quite difficult to do, so for the first preparation you need to choose the simplest recipe. To better experience the natural taste of seafood, do not use a large amount of spices or sauce. For cooking you will need the following ingredients:

frozen octopus carcass;
vegetable oil;
greens (green onions, parsley or dill);
salt and pepper.

The cooking process includes several steps.

First of all, the product is thawed, washed and peeled. Small carcasses can be left unpeeled, as their skin is too thin and almost impossible to remove. If the carcass is not butchered, remove the eyes, beak and entrails from it.
Pour vegetable oil into a frying pan with a layer of 1.5-2 cm and heat to a boil. Cut the prepared meat into portions, salt, pepper and fry in boiling oil for 5-6 minutes. While frying the octopuses, you need to stir and turn frequently with a wooden spatula or tongs so that they are fried evenly and do not burn to the pan.
Put the finished dish on paper napkins for 2-3 minutes to allow excess oil to drain. Serve with a knife and fork, after sprinkling with chopped herbs. Instead of sauce, you can sprinkle the meat with lemon juice, and use any vegetables or pasta as a side dish.

If you like the meat of a marine inhabitant, it can also be used in the preparation of other dishes. Octopus can be boiled for a salad, baked under a hat of vegetables and cheese in the oven, and even made into an original barbecue. The main thing is not to overexpose the tender meat of the deep dweller on the fire, then all guests and household members will like the treat.

Below is a detailed video instruction for cooking octopus.

Do you think that exotic octopus meat has a fabulous taste only in the dishes of chefs of high-end restaurants? Don't underestimate your abilities! Believe me, everyone can cook delicious octopus at home. All you need is a little patience, skills and knowledge of a few secrets. We will tell about them further.

Only fresh!

If you are offered chilled or fresh shellfish, look for these quality indicators:

transparent eyes (no matter how creepy it may sound);
shiny brown skin;
when touched, the skin remains intact;
light fishy aroma (intense indicates staleness).

The taste of an octopus dish depends on the initial size of the clam. Large individuals (body size over 60 cm, weight over 1.5 kg) can only be handled by experienced chefs, so for home cooking it is better to take medium-sized and small mollusks. They are sold as a whole, so it's easier to choose them.

How to properly prepare frozen octopuses

Experienced chefs know how to cook frozen octopus. Without proper skills, it is better to defrost it first. After clearing the packaging, the meat is placed in a saucepan or deep bowl and thawed at room temperature.

Do not fill it with cold water to speed up the process - a lot of useful substances will slip out of the meat. Hot water should not be used - it loses its delicate taste.

When the meat is soft, it is thrown into a colander, allowed to drain, then butchered and cooked according to any fresh shellfish recipe.

How to butcher an octopus

The mollusk is a solid muscle, which is eaten. But he also has inedible organs. They must be carefully removed according to the following algorithm:

Under running water, thoroughly rinse each tentacle, removing dirt, sand, mucus. The latter is problematic to remove from young individuals, but if it remains, the meat will become salty or bitter in taste. The mucus is scraped off with a knife or removed with a rough cloth while washing, and then each tentacle is rubbed well with salt.
With a knife, separate the tentacles from the head just below the eyes, then remove the eyes themselves, the ink bag, and the beak. Rinse the meat again.
It is almost impossible to immediately remove the skin, it is recommended to scald the meat with boiling water and then clean it. You can blanched in boiling acidified or salted water and peel the clam hot.
Rinse again thoroughly, beat off and cut into small pieces.

We take parts

On sale you can also find individual octopus tentacles TM NUCHAR. Chilled or frozen - the rules for their choice remain the same. Outwardly, their skin should be shiny, brownish, without damage. If black spots, tears are visible on it, it is separated from the meat, most likely, the tentacles were stored incorrectly.

Press the tentacle and see how quickly the surface is restored - the fresh one always returns to its original state. A sharp fishy smell indicates stale meat.

Cleaning and cooking the tentacles is carried out according to the same rules as for a whole octopus. It is important to carefully beat the meat before cooking, as large tentacles are taken from large individuals, whose meat is not as tender as that of young ones.

If you do not have time for processing, buy octopus TM NUCHAR, which is marinated in its own juice and is almost ready to eat. For cooking, the limbs are crushed: cut into circles, cubes, slices.

Grilling Octopus

Immediately after cleaning, the meat can be baked in the oven or on the grill. Small octopuses are used for this simple and quick recipe, but sliced pieces of adults are also suitable. You will need olive oil, garlic and lemon.

Grilled octopus takes about 10 minutes to cook. Coat the meat with oil, put it on a heated grill. When it's browned, flip over to the other side. After the appearance of a gentle blush - remove.

Grilled octopus is served with a sauce of grated garlic, olive oil, squeezed lemon juice.

We cook quickly, but carefully!

Almost all recipes suggest using boiled meat. But first you need to remember: we cook the octopus only in fresh water! It actively absorbs salt, which makes it hard, almost "rubber".

Another important point in the question of how to cook the tentacles of an octopus or a whole clam: the method and time of cooking. It is only necessary to lower them into boiling water with the tentacles forward: as soon as the submerged tentacles twist, lower the mollusk completely. Depending on the size, you need to cook it for 7-10 minutes, otherwise the meat will become tough. If you miss this moment, you will have to leave it to cook for at least an hour. Ready meat is taken out and allowed to cool.

The same rule gives an answer to the question of how to cook small octopuses. The only difference is that their cooking time is minimal. Often, baby octopuses are used for salads. How to cook an octopus in this case? 800 g of cooked meat is mixed with 2-3 cloves of minced garlic, a third glass of olive oil and left in a cold place for a couple of hours. Then lettuce leaves, chopped sweet peppers, greens are laid out in a salad bowl, and pickled octopuses are covered on top. The final touch is to sprinkle the salad with lemon juice.

For cooking, you can use medium-sized clams. But then you need to cut the tentacles so that each piece has a suction cup. This makes the salad look better.

How to fry octopuses

For a fried dish, a medium-sized clam is usually taken: pre-boiled (about 5 minutes), and then cut into cubes. Separately, prepare a mixture of several cloves of garlic, lemon juice (to taste), olive oil.

This octopus recipe calls for frying pieces of meat in a heated frying pan over high heat, draining off the water it releases. After that, the prepared mixture is added and fried again until all the water has evaporated (about 10–15 minutes). Before removing the meat from the heat, pepper, oregano, or any greens of your choice are added to it. The finished dish is laid out on plates and served hot.

Octopus can be stewed!

When searching for octopus dishes with photos, you must have come across incredibly mouth-watering images of amazing dishes. One of the best combinations is clam meat and beans. To prepare the dish, first soak, and then boil a glass of beans in clean water (about an hour). During this time, clam meat (2 kg) is prepared: cleaned and boiled with the addition of 1 onion and a tablespoon of vegetable oil (6 minutes).

While the beans are cooking, prepare the vegetable base in a saucepan or saucepan. In oil or lard, fry the onion (1 onion), carrots (3 medium), garlic (half of the head), chopped into circles. When they are sufficiently browned, pour in half a glass of dry white wine, olive oil (6 tablespoons) and bring to a boil. Cut the finished meat into slices and, together with the beans, put in a boiling mixture. Pepper to taste (you can use a mixture of peppers), salt, mix well and cook over low heat for another 15 minutes. Putting the dish on a plate, decorate with herbs.

Cooking young octopuses is not limited to these recipes. It is only important to properly wash, clean and boil the meat. Everything else is up to your imagination.

Octopuses in the cuisines of the world

Clam meat is familiar to the cuisines of Asia and Europe. It is used in seafood cocktails for soups, salads. The ideal companion in such mixes will be squid. Greens, vegetables, legumes, as well as wine vinegar, olive oil and soy sauce go well with octopus.

More often, the octopus is simply boiled. The Portuguese like to cook meat in batter, the Chinese pour it with all sorts of sauces, the Japanese combine it with seaweed, rice and wasabi. Italians prefer roasting and stewing, preferably with wine. Ready meat is usually served with vegetables. The most extravagant way of consumption is adopted by the Koreans - they eat shellfish alive!

Octopuses have been eaten since ancient times. It is believed that these shellfish are useful in various forms - salted, dried, fresh and boiled. They contain a large amount of protein needed by the body. Eating octopus helps to strengthen the cardiovascular system.

Right choice

Buying octopus meat suitable for culinary projects is already half the battle. Octopuses, small and medium in size, are sold as a whole, it is very easy to choose them. It is enough to assess the condition of the eyes - in a freshly caught octopus, they are light.

Most often, tentacles and body parts of small-sized individuals are eaten, not exceeding sixty centimeters in size and one and a half kilograms in weight.

Individuals of large sizes are pre-cut by the supplier, only tentacles come on sale from them, which, quite naturally, you will not find eyes. In this case, it is recommended to look at the skin tone. In a good seafood, suitable for food, the skin has a characteristic luster, the beauty of brown. If everything matches, you can take it without hesitation. If there are black spots or the skin is torn, you should not buy such octopuses. Their freshness will be in great doubt.

Cooking an octopus the right way

It has already been noted that the main value of the octopus is contained in its tentacles. The main condition for them is that they should not resemble rubber products. To avoid such inconvenience, the octopus is beaten off with a meat mallet. But there is also an easier method. It is enough just to monitor the cooking process without overdosing the product in boiling water. But if you missed the moment - cook until the meat becomes edible.

During the cooking process, the octopus goes through several stages. It is recommended to be on the alert and catch the moment when the meat has not had time to harden. Otherwise, you will have to cook until the product becomes softened again.

When preparing first courses from several varieties of seafood, octopus meat is used in most cases. Chefs recommend combining it with squid meat.

Few people know, but even cutlets are prepared from octopus meat, which children really like. One condition is the mandatory removal of beak areas, gutting and passing through a meat grinder. Garlic, onions and greens are mixed with the rolled minced meat, then the semi-finished products are crumbled with breadcrumbs and fried for two to three minutes.

Octopus meat is often cooked in European and Asian countries. In Asia, in most cases, it is simply boiled, preparing salad and snack dishes in the future. The tentacles are pre-washed, placed in a container of water, boiled and aged from five to
ten minutes, based on size. It is recommended to let the product cool down in the water in which it was prepared. The cooled octopus is removed, the skin is completely removed and cooking begins.

Representatives of the Mediterranean cuisine begin to prepare the octopus by removing its ink sac, but not throwing it away. The fact is that the ink mixture can be used in many recipes. The eyes and beak are removed from the mollusk, the carcass is washed in water, beaten off like meat products, cut into pieces of the required size. Most often, according to these national recipes, octopus meat is fried, after which it is stewed along with vegetables. It is allowed to add wine to the container.

Koreans prefer to eat octopus alive. In Russia, it is advised to use its meat for making salads, which will be very nutritious and at the same time light.

Multiple Recipes

We take one and a half kilograms of octopus meat, a glass of beans, garlic in the amount of five cloves, five tablespoons of olive oil, two - melted fat, four onions, three carrots, spices and white wine (half a glass). Beans are pre-soaked for a couple of days, dried and boiled over low heat. The meat is then sliced. Chopped garlic is stewed in oil and lard in a saucepan, after which onions and chopped carrots are added. We add spices, stew, add wine and bring everything to a boil. At the end, put the meat and beans, add water, salt and pepper, put on a small fire and hold until tender.

To cook fried octopus, we need a pound of clam meat, a couple of tablespoons of oil
vegetable origin, four onions, olives (eight), tomato paste (two spoons), spices and two hundred grams of red wine. We remove the eyes, beak and ink bag from the octopus, rinse the carcass well. After that, the meat is beaten off and cut into portions. Fry the onion in oil, add the octopus and let stand for a few minutes. After that, we add the remaining components and simmer for a couple of hours, stirring from time to time. To prevent the meat from drying out, it is advised to add water if necessary. The octopus prepared in this way is good with potatoes or pasta.

For the salad you will need - three hundred grams of octopus meat, one and a half liters of water, salt, a couple of onions, a few tomatoes, herbs, sugar, olives, spices, olive oil. The octopus is cut and boiled for about an hour in water with the addition of salt, then dried. Remove the skin from the tomatoes and cut them into slices. At the same time, onions and other greens are cut with them. Everything is mixed and filled with oil.

Video recipe

From the first time, the octopus may well look unusual for eating, requiring long cooking. But this impression is deceptive. The product of the sea is prepared quite easily. It is important to understand in which recipes the whole octopus is cooked, and in which it is pre-cut. The correct readiness of the product is determined with the help of a fork, the usual way of piercing.

Octopuses are considered a delicacy and are especially loved in Japan and Southeast Asia. On the tables of Russians, you can often find dishes prepared from whole young octopuses, the meat of which is especially tender and has a pleasant pronounced taste that can decorate any seafood salad. They are also added to soups and seafood main dishes.

Cooking young octopuses: video

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The technology of cooking meat of young octopuses

In Russian stores, young octopuses can be bought frozen and as part of the so-called "sea cocktails", and separately. Before cooking, they should be thawed on the bottom shelf of the refrigerator or at room temperature and rinsed well. To prepare salads and snacks, octopuses must first be boiled. Like squid, their meat is almost entirely protein, so prolonged heat treatment will only make it tough. Throw the octopuses into boiling unsalted water, wait until it boils again and remove the pan from the stove, leaving them to stand in boiling water for another 15-20 minutes. They can be put whole or cut into small pieces in a salad.

Octopus meat contains large amounts of B vitamins, as well as essential omega-3 unsaturated fatty acids, selenium and phosphorus.

If you want to prepare a second course, the octopuses must first be fried by drying them with paper kitchen towels. Put them in a well-heated pan with vegetable oil. They are also fried for a short time, 5-6 minutes is enough. After frying, the octopuses can be stewed with vegetables or put in the oven, sprinkled with olive oil, lemon and soy juice, for 10 minutes.

Young octopuses with tomatoes

For this recipe, which is especially popular in Italy, you will need: - 1 kg of frozen baby octopuses; - 4 pieces of ripe tomatoes of pink varieties; - 1 head of white onion; - 50 g of dry white wine; - 3-4 cloves of garlic;

2 tbsp. l. olive oil; - fresh herbs: dill, parsley, basil; - ground black pepper; - salt.

Boil young octopuses as described above. Dip the tomatoes in boiling water for a few seconds, then remove the skin from them and chop finely. Crush the garlic cloves with the flat side of a kitchen knife and place in a heated pan with olive oil. Sauté the garlic for 1-2 minutes to let the oil infuse its flavor, then remove the garlic and discard.

Girls with blue eyes need to remember one important rule: it is categorically not recommended to use shadows to match the iris, otherwise the make-up will be unattractive. However, in addition to this general rule, there are many nuances of makeup, subject to which it is necessary to take into account the shade of hair and skin.

Makeup for blue eyes

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Makeup for blue eyes by hair and skin color

When choosing an eyeshadow shade, consider your skin tone first. The ideal makeup for blue eyes of a fair-skinned woman, as a rule, includes silver shadows or cosmetics with a cold shine, which allows you to emphasize the expressiveness of the look. But in this case, it is better to refuse yellowish, pale green and pale blue tones: they can give fair skin a painful look. For girls with dark skin, such shades are much more suitable. They can also use golden, bronze shadows to emphasize the color of the iris.

Don't be afraid to experiment. Try to use different tones, and over time you will be able to find one that suits your type of appearance.

When doing makeup for a brunette with blue eyes, you can use different tones of brown, as well as copper and bronze. It is better for blondes to refuse such a color scheme. If you need to enlarge the eyes of a brunette with makeup, it is better to choose light shades with glitter - turquoise, lavender, silver.

For girls with blond hair, it is better to give preference to purple, purple, peach, cream tones. An interesting option is smoky makeup using shades of light and dark purple tones. Makeup should be supplemented with plum, gray, bronze eyeliner and brown mascara.

Red-haired beauties should pay attention to bronze, gray, turquoise, emerald shades and wine or chocolate-colored eyeliner. Brown-haired women will suit various shades of brown, emerald and burgundy.

How to enhance the beauty of blue eyes

If you want to emphasize the eyes, choose a lipstick in a natural, soft shade so that it does not draw attention to itself. Then choose the makeup options that suit you. You can apply a little blush, which you use to emphasize the cheekbones, near the outer corners of the eyes. Another interesting option is to use dark eyeliner.