We all octopus lovers know about the best edible octopus in the whole world is the Fremantle
Octopus, which is known to be the most tasty Octopus worldwide.
Oh yes, you will find Fremantle octopus best in taste, from all sea creatures. You never will taste
anything like it.
This tasty octopus was discovered in 2000 at Western Australian coast. Octopus products are
being used in both Australia and Overseas markets on very large scale. Due to its taste, quality
and fresh color, it is loved by all the seafood lovers. Other reasons of its popularity are high
quality diet, tenderness and its ideal size.
Yeah, it is true! People love fishing, but sometimes you do not have time to do. If you are one of
them then you should not worry, there are many companies which are providing edible Octopus.
You can get your required item at home and can eat it in the restaurant likewise.
Octopus Inspired Recipes
Putting our magnificent product to good use!
If you are thinking about the best one, then you must consider Western Australian Octopus to
eat. These Octopuses have great taste because in Western Australian seas these octopus get their
favorite food like small fish, blue swimmer crabs, Greenlip and Brownlip Abalone and Western
How do you look when you get complete diet? Gorgeous right?
Same is the case with the Octopus, just think about the fact that how tasty is it going to be as it
takes complete diet.
You find it unique and different in taste as compared to other types of octopus.
One thing! Most of the Australian chefs like to add Fremantle Octopus to their menus as
essential. You can get raw, steamed and marinated octopus from your favorite place.
You are able to get these octopus from your selected place all around the world and you will
never face any time or place limit to get this.
You can add them in your salads, pasta, stews with potatoes, with fried beans and on taps
menus. From last few years, there are many different dishes has been introduced using
Fremantle Octopus like char sui octopus kebabs, Greek style octopus, octopus terrine, confit and
char grilled octopus.
Nowadays, marinated octopus and pickled octopus are favorite internationally.
There are different recipes of Fremantle Octopus:
1. Marinated Fremantle Octopus:
You never get disappointed, when you try this recipe because this special recipe belongs to a
famous Award-winning chef Julien Royer, who is from Odette, located in the iconic national
Here is the ingredient list:
lemon juice 10g
balsamic white vinegar 100g
sliced garlic 50g
sliced shallot 80g
washed chervil 45g
washed tarragon 45g
white wine 250g
For making chive oil use following ingredients:
blanched chives 300g
grapeseed oil 500g
Ingredient for Chive Emulsion:
distilled water 1L
xanthan gum 0.5g
lemon juice 65ml
2 hardboiled egg yolks
20g dijon mustard
Now for Smoked eel broth
1L distilled water
smoked eel 250g
small sliced kombu 25g
2 white hard boiled eggs
Essential Ingredients for Endive Emulsion
lemon juice 90g
2 yellow endives
zest of 2 lemons
grapeseed oil 125g
xanthan gum 0.5g
For onion pickle:
zest of 1 orange
red wine vinegar 200g
chive oil 160g
2 red peeled onion
2 star anise
40 coriander seeds
Smoked eel 100g, small dice
Mustard cress 20g, fine julienne
Here is the method of cooking Escabèche Marinade:
You will enjoy making this if you follow the method, mentioned below:
First of all you mixed garlic, salt, vinegar and shallot in a pot and dry it over a low flame
then add white wine and bring mixture to a boil for 1 minute before adding water.
After boiling remove pot from the flame then add lemon zest, chervil and tarragon.
Leave mixture for 24 hours.
Now you can move for octopus.
Take boil water and blanch octopus for 30 seconds then transfer them for ice bath.
After this, take octopus in vacuum bags with escabeche marinade. Now you should
transfer these bags into the water and cook for 1 hour, then give an ice bath to bags and
marinate the for 24 hours.
After this remove the head of octopus wrap it and freeze for at least 24 hours. For serving
make thick slices by using a meat slicer.
After octopus, now you need to think about chive oil, you should put chive in boiling salt water
for 30 seconds then transfer it, into ice bath.
Blend chives with grapeseed oil for 7 minutes.
Use coffee filter and strain it.
Blend egg yolks.
Mix blended yolks with lemon juice, avocado xanthon gum salt and Dijon
mustard and blend the mixture.
Add oil in mixture.
Strain the mixture and transfer into a condiment bottle.
Smoked eel broth:
Place Kombu slices in a large pot and cover with distilled water for at least 6
hours in the fridge.
After 6 hours, strain Kombu.
In the next step, mix cold Kombu dashi with white egg and eel mixture and
simmer for 20 minutes.
Remove from heat and strain it.
Heat up honey and steep saffron for 1 minute.
Blend yellow endives, lemon juice, lemon zest, xanthan gum, and saffron-honey
mixture with hand blender.
Pour mixture in the oil and blend it.
For Pickled onion:
Combine water, red wine vinegar, coriander seeds, orange zest, honey and star
anise in a pot.
After boiling remove from heat and submerge red onions.
Marinate for at least 24 hours before use.
Ready to serve! You can place lightly folded octopus's slices in a circular plate. Then put onion
pickle and eel on its top. You can garnish is according to how you like it.
2 nd Recipe
You will leave good cooking impression to your family and friends, after trying this recipe.
Here are the ingredients:
4 large Fremantle octopus hands
1/2 chopped anchovy
pinch dried chill
pinch black pepper
extra virgin olive oil 100ml
Essentials for Salad:
extra virgin olive oil
1 large royal blue potato
1 tsp white wine vinegar
1 punnet rainbow cherry tomatoes
Ingredients for Red Sauce:
1 chili, chopped
1 clove garlic
200ml tomato puree
½ cup vegetable oil
3 anchovy fillets
100g rinsed capers, drained well
oxalis or woodland sorrel leaves
bronze fennel fronds
150g cheeks of mixed local olives
Cut octopus legs into individual tentacles and run under cold water for 5 minutes.
Then dry it by using towel.
Cook the legs at 85°C for 3 hours.
For 1 hour, plunge bag into ice.
Remove from bag and pat dry.
For the salad:
Blend the cherry tomatoes in boiling water for 10 seconds
After this refresh it into cold water.
Then put white vinegar and olive oil and place it for 2 hours.
Scoop potatoes and poach into water.
Mix herb for garnish.
For the red sauce:
Chop chili and garlic in a wide pan
Add the octopus cooking juices
Add tomato puree
Taste for seasoning and set aside
Then brush the octopus with oil and do chargrill if it is needed. You can squeeze lemon and salt
Now you are ready to serve the delicious Octopus and can eat it right away.