Fish
Octopus
Octopus (commonly Octopus vulgaris and related market species) is a cephalopod sold whole, as tentacles, or pre-cooked. Raw flesh is dense and collagen-rich; proper tenderising—long simmer, freeze-thaw, or pressure cook—turns it silky and sliceable rather than rubbery. Flavour is mild-sweet and marine, taking charcoal, paprika, olive oil, and citrus exceptionally well. Mediterranean grilled tentacles, Japanese takoyaki and sashimi-style service, Korean spicy stir-fries, and Portuguese stews are signature uses. Cook until a knife tip meets little resistance, then char or dress. Pre-cooked frozen octopus saves time for restaurants. Purple skin can be left for colour or rubbed off after cooking depending on the dish.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.95 g
- Saturated Fat 1.07 g
- Trans Fat 0 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 1.97 g
- Cholesterol 54.7 mg
- Sodium 75.2 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.6 g
- Water 68.8 g
- Energy 131 kcal
- Water 68.8 g
- Protein 20.6 g
- Animal Protein 19.6 g
- Fat 4.95 g
- Saturated Fat 1.07 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 1.97 g
- Vitamins 51.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.71 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin B12 — Cobalamin 2.8 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 445 mg
- Major Minerals 341 mg
- Trace Minerals 104 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 54.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.71 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.7 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Sodium: 75.16 · Potassium: 203 · Calcium: 63 · Iron: 0.8 · Zinc: 0.4 · Iodine: 103 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for octopus and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of octopus and enabled long-distance trade.
Ice preservation and railway transport brought fresh octopus to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made octopus widely available in international markets.