little bit you’d see hidden in the sushi chef’s counter, but it’s being embraced these days in all it’s leggy glory.
I’ve eaten more octopus in the last six months than in my entire life combined. And it’s no longer the chewy dense tasteless rubber. Yesterday’s octopus is now replaced by grilled octopus, marinated octopus, octopus from the sous-vide–all much more tender and flavorful. And for those on gluten-free, high-protein, paleo diets, octopus is a protein punch.
I recently talked with Chef Mark Zeitouni
of the Standard Hotel and Spa in Miami about the growing popularity of octopus and he sees it tied to American’s increasing sophistication with food in general and acceptance of the “yuck” factor that we used to have for the leggy beast.
I suspect it’s also tied to over-fishing, overpricing of seafood in general, and chefs looking for better priced alternatives to traditional seafood.