Q&A for How to Cook Octopus

The beak is a black part that is in the center of the tentacles, it is very hard and it really does look like a beak. Once you cut open the head, just pull all of the loose and gushy stuff out (this is the innards) and the rest is good to eat.

You could, but you would probably have better results from the methods suggested in the article.

Once the beak and innards are removed, you can eat the head as well.

No, it was either overcooked or not softened before cooking. It might be hard to chew, but trust me, you won't get sick.

I would cut them into bite sized pieces and soak them in a marinade of your choice for a day or so. That should make them much more tender.

Octopus is very high in cholesterol, but has lots of protein, so it's good in moderation. It is naturally low in fat and calories.

Just thaw it in water and cook it in a pan for a few minutes with olive oil and salt.

Some people consume octopus raw, so I'm sure you're okay with just frying. It simply may not be as tender.

Grilling is the cooking method. There is no need to cook it twice.

Yes, it's definitely possible to overcook octopus to an unappetizing texture. Fresh octopus is very chewy and tough so it needs to be cooked for a long time to become tender. However, if you overcook the octopus, then it will become rubbery and may even fall apart.

No, the skin of an octopus is entirely edible and actually adds to the delicious taste and texture of the cooked octopus. The gelatinous texture of the skin absorbs the flavors that you use to season the octopus, making it rich and flavorful.

Raw octopus is really tough and chewy and needs to be tenderized to be enjoyable. Even octopus sashimi is blanched or boiled briefly and then sliced very thin in order to make the texture more tender. Your best bet is to grill or boil the octopus so it's tender and flavorful.