- queue Mar 11, 2005 09:41 AM
i'm looking at a recipe that recommends freezing and defrosting octopus before cooking in order to tenderize it.
but i think that the octopus in the market is already previously frozen and defrosted. i'm worried that double freezing and defrosting would turn it to mush. or cause it to dry out or something.
should i freeze and defrost, or not? what do you do?
In Spain many people freeze the octopus overnight (8 hours or so--not really enough time for it to freeze rock hard). This is supposed to tenderize it a bit. But this is for fresh octopus. I've also seen folks on the coast beating the octopus against rocks after they are caught.
I've never dealt with frozen octopus, but I would think that you would want to use it as quickly as possible after defrosting it and wouldn't want to refreeze it.
You could always go the Iron Chef route and beat the living daylights out of the thing with a daikon radish. Not only does it help tenderize the octopus, it imparts some of the daikon's delicate flavor to the octopus too.
This may sound silly, but I had an octopus in my salt water tank, and just the intelligence of the thing impressed me so much that I will not eat octopus anymore. Squid is another matter :)