Octopus cooked

by MBC Team

Octopus,facts

Octopus is the largest member of the cephalopod family (which also includes squid and cuttlefish).
The name octopus is derived from the ancient Greeks, which means eight feet.
Octopus head contains all of the organs.
Octopus releases purple to black ink to escape from predators.
Octopus is chameleon-like and adopts the color of its environment, so can be found in a range of colors including grey, pink, black, brown, and beige.
Octopus is nutritious, with loads of lean muscle and plenty of minerals.
Octopus is an essential source of amino acids - histidine, leucine, and lysine.
Octopus is an excellent source of vitamin B12, iron and selenium.
The octopus contains calcium, magnesium, phosphorus, potassium, zinc and Omega-3 fatty acids.
Octopus is not cholesterol-free and has a lot of cholesterol.
A fresh or cooked octopus will hold in a hermetically sealed container in the refrigerator for about two days and in the freezer for up to three months.
Like shrimp and squid, octopus freezes well and this storage method doesn’t damage either its taste or texture.