My ancestors, by and large, came from northwestern Europe, where people knew about octopi, but didn't eat them: at least, not as a rule. I've never eaten octopus myself, and understand it can be a bit on the rubbery side.
But that doesn't keep me from being curious.
In other parts of the world, it's a different story. In Greece, htapothi is part of the menu now and again; Hawaii it's called he'e; and in Japan, tako. And, although the local species aren't the same, those are all names for that eight-armed creature with an impolite stare.
I found the names of a few ways to fix octopus, not all of which involve grilling:
- "Htapothi sti Skhara – Flame-Grilled Octopus" (Greece)
- Polipo (Hawaii)
- "Takoyaki" (Japan)
Polipo is apparently a Hawaiian preparation for grilled octopus: but I didn't find a reliable-looking recipe.
Htapothi sti Skhara, now, is grilled. After it's boiled.
I haven't tried any of these preparations: and aren't likely to. You'll find quite a few critters swimming in the lakes and rivers of Minnesota: but octopus isn't one of them. Besides, I'm not sure how fresh the things would be, if I had any shipped in.
If you're as clueless about octopus as I am - maybe even if you're not - check out:
Ingredients - Chow
- "From the 1933 King Kong to Grilled Octopus: a Short Mental Journey"
Apathetic Lemming of the North (August 6, 2009)