Fish
Giant Pacific Octopus
A tier
Giant Pacific octopus (Enteroctopus dofleini) is the huge cold-water octopus of the North Pacific, from Japan and Alaska to the US Northwest. Arms are massive, with thicker muscle than Mediterranean vulgaris; flavour is clean and mild, texture dense until carefully tenderised. Much is sold frozen in large pieces for slicing after cook. Long gentle poaching or pressure cooking suits the size; then sear steaks or chill for thick-sliced salads. Korean and Japanese preparations often braise in spicy or soy-based sauces that penetrate the dense meat. Do not expect the same quick turnaround as small octopus—plan time. When cooked well, the bite is substantial and satisfying rather than delicate.
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Characteristics
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History
North Pacific coastal peoples harvested large octopus including giant Pacific stocks for food.
Pacific Northwest and Alaskan fisheries landed giant Pacific octopus for local and Asian markets.
Korean demand for large octopus cuts elevated giant Pacific product in frozen trade.
Restaurant interest in sustainable North Pacific octopus brought GPO to more Western menus.