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Using Octopus Meat In Sushi And Sashimi

Posted: Apr 21 2014

In the west, octopus meat (tako sushi) isn't usually what comes to mind when people think of sushi. In fact, most people probably associate any sort of tentacles with fried calamari. However, octopus meat, which is popular both in Japan and the Mediterranean region, can be used in several different ways depending on how it is prepared.

A general preparation step for all octopus meat is to wash it in salt. This exfoliates the skin to eliminate its natural slippery texture. The meat is then tenderized with a radish to help soften it, as unprepared octopus meat can have a tough texture.

Once it is prepared, octopus can be served raw as sashimi. You won't usually see the stereotypical complete tentacles, though. Instead, the meat's inherent toughness requires it to be sliced extremely thin. They can also be made to sit on top of rice or be wrapped in seaweed, and sometimes octopus meat is sliced into small pieces for use within a roll. As with all sushi meat, a chef's creativity is recommended!

Why eat octopus meat? In addition to its unique flavor and texture, octopus is similar to other seafood in that it is a low-calorie high-protein meat. In general, octopus meat only has 140 calories per each 3 oz. serving with only 1.8g of fat. It can be a good source of iron, calcium, potassium, vitamin C, and vitamin A. In addition, it is also high in omega-3 fatty acids and taurine.

In fact, the only drawback to octopus meat is that it 96 mg / 100 mg serving. In comparison, salami has 100 mg / 100 mg serving and bacon has 113 mg / 100 mg serving. This is important to keep in mind if you have any heart condition.

octopus is a unique seafood experience, and when prepared correctly, can be add a delightful texture and flavor to sushi. Curious about adding octopus to your sushi repetoire? Check out Fish For Sushi's octopus meat, finely prepared to be use as high quality sashimi.

 

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