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My name is Dex. I am a cauliholic, page-136

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clacoste

9,046 Posts.

19/11/17

19:57

Post #: 28932845
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Originally posted by Justis ↑

LOL I just recall asking you what you did with occy and you said turn the into Dhu fish

While I like pickled occy I find the vinegar over powering

My receipe

I prepare my occy by giving them a good wash to get the slime off and put a good amount of sea salt on it, apparently freezing then helps tenderizer

In a big pot of boiling water I add vinegar, dunk the occy in and out a few times then let them boil. Depends on the size and amount but I find 2-.2.5 kg take 15-20 mins to the point a fork can pierce near the head relatively easy. Drain let cool then wipe the black skin off as much as possible, with the bigger occy I take off much of that fatty skin.

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Thanks for the info re occy cooking. We've never tried vinegar.....Any guesstimate on how much you add? We like to make Takoyaki but even after being chopped up in the food processor - ours is still chunky and rubbery.....I could go molecular with the octopus - and mix octopus juice with the batter....But that would be cheating.....
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