Octopus as food

Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki.

It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.

Miruhulee boava is a Maldivian delicacy made of octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil.

A common preparation technique involves classic Greek spices and seasonings, often including olive oil, garlic cloves, oregano, pepper, and lemon juice.

In the Spanish region of Galicia, polbo á feira (market fair-style octopus) is a local delicacy.

Also unlike its other Maghreb neighbour, seafood, including octopus is used extensively in Tunisia, grilled, roasted, in couscous, pastas or chorbas.

[9] According to the USDA Nutrient Database (2007), cooked octopus contains about 56 kilocalories (Calories) per 100 grams, and is a source of vitamin B3, B12, potassium, phosphorus, and selenium.