Chefs from around the world regard the O. djinda octopus that’s caught off the Abrolhos Islands on the coast of Western Australia as the best they’ve had. It’s not just because it’s processed as fresh as possible, O. djinda is naturally tender so there’s no need to tenderise – it’s ready to cook.
Everyone has their favourite way to cook octopus, here are some of ours.
A well prepared dish of West Australian Octopus not only tastes fantastic, it’s also great for your health.
Octopus has always formed an important part of two of the world’s healthiest diets. The healthy, long-living people of the Mediterranean and Japan can attest to that.
Eating octopus regularly is a great way to give your body the nutrients it needs to function well and fight off disease and illnesses. It’s low in calories and saturated fats, but high in good things like protein, omega-3 and essential vitamins and minerals, including iron, vitamin B12, calcium, copper and potassium.
When it comes to living longer, scientists have looked to the island of Okinawa. Here you’ll find more people over 100 years of age than anywhere else in the world and the lowest death rates from cancer, heart disease and stroke. A worldwide study found that the taurine contained in their seafood rich diet is a major nutritional factor in their longevity. Octopus is a great source of this essential amino acid.