Body

Fish

Body

Octopus body is the mantle pouch separated from the tentacles—a hollow muscle that can be stuffed, sliced into rings, or braised. Texture resembles tentacle when tenderised but the shape suits stuffing and neat rounds. Clean thoroughly inside before use. Simmer until tender, then grill or roast for colour. Rings cut from the body work in salads like calamari but need the same patience for collagen to soften.

Track this ingredient

Unit

Characteristics

Preparations

BraisedFreshSlicedStuffed

Traits

Mantle PouchMildRing FriendlyStuffableTender When Cooked

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 130

Amount per 100 g

  • Total Fat 4.97 g
  • Saturated Fat 1.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.99 g
  • Polyunsaturated Fat 1.92 g
  • Cholesterol 52.2 mg
  • Sodium 80 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.8 g
  • Water 69.8 g
Detailed nutrients

Body of Octopus: composition reflects this culinary part relative to the whole ingredient.

History

Body meat was separated for stuffing and stewing when tentacles went to the grill.

Processors sold cleaned body tubes for food service.

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