It is a cephalopod mollusk with eight arms and a large head, beneath which hides a mouth shaped "parrot's beak", which uses hard to eat small crabs, crabs, etc. It has two rows of suckers on the tentacles on its inner face, what differentiates the horned octopus. Live near the coast, in less than 200 m deep. and it is nocturnal. The most commonly used to capture form is a nasa specially designed for octopus. But also it enters the velvet crab pots. From fishing ground is an art called raña. These animals can change very quickly, the color and texture of your skin, blending in with the background.
It has eight strong tentacles with two rows of suckers. The tentacles are located around the mouth, joined together by a membrane, the first shorter than the other pair. In the head very developed eyes, brains and three hearts lie. In the mantle the ink, which expels lies to avoid attacks.
Although it can measure up to 1 m in length, generally does not exceed 60 to 80 cm.
How to recognize it.
Octopus found in the Galician market comes from our shores or import Canary-Saharan bank and Mexico. In the latter case, the presentation is always frozen, although lately are coming to our markets, Moroccan octopus games fresh. There are other species of octopus on our shores as the bigheaded octopus (Eledone cirrosa), which differs from common in having a single row of suction cups, large head and a smaller tentacles. It is primarily used for canning. Another species is the foot long octopus (Octopus macropus). It has long tentacles in relation to the body. Inhabits the Mediterranean.
It is marketed fresh. When you have brightness and vivid colors is sure is Galician octopus. We can also find frozen and canned. culinary uses. Before anything washed well to remove dirt that may be on the suction cups. a saucepan with water (no salt) is prepared and boil. When bubbling boil the octopus is caught by the head and without releasing it out and gets three times in boiling water to cook to avoid dropping them suckers. After having taken three times dropped into the water and cook. The cooking time for the Galician octopus does not exceed 40-45 minutes, depending on size or weight. The Galician octopus has a characteristic taste salty or seafood. The rest of octopuses usually have a sweeter taste. One of the most important dishes of our cuisine is the octopus, but also prepared in stew in Mugardos and the way of the Island of Ons, not to mention the empanadas that are made with this cephalopod, and even with some beans Lourenzá.
There is no closed season for this species. We can find in the markets at any time of year, both fresh and frozen.
No existe veda para esta especie. Lo podemos encontrar en los mercados en cualquier época del año, tanto fresco como congelado.
The most important fish markets in auction common octopus are those of Vigo, which is followed by Sada Bueu, A Coruña, Burela, Muros, Malpica, Fisterra, Corcubión and Cedeira.
With pots, longlines, raño, etc. Also the drag.
In winter octopuses they begin to approach the coast for playback, staying on the coast until spring. They reproduce sexually and female stops feeding after sunset, so dies after hatching. Fertilization is done within the mantle cavity of the female, in which she introduces the male spermatophore, using the hectocotylus arm. The female eggs fixed to rocks, wrapped in a oval capsules and forming bundles. A female can lay up to 180,000 eggs in just two weeks.
The area where there are more stores and where it is said that the octopus feira is better prepared to do Carballiño is a village called Arcos. This is due to the proximity of the monastery of Oseira, whose domain was formerly extended to Marin. Since fishermen of this village paid tithes to the monastery with octopuses, monks, in turn, paid the peasants do Carballiño with this cephalopod. The octopus is the largest North Pacific Giant Octopus (Octopus dofleini), measuring between 4 to 5 m. and weighs 50 kg., although some get to measure almost ten meters and weigh more than 200 kg. It lives in the depths against the Canadian Pacific coast. In July 2003 he was found off the coast of Chile a strange specimen of more than 12 m.
Recipe Galician octopus
- spicy paprika
- If the octopus is fresh, freeze it before doing so.
- Defrost and boil in a pressure cooker about 20-30 minutes.
- Peel and cut the potatoes into half cm thick, spread on a plate and pour salt and oil. Cover with lid and put them microwave at full power about 8 minutes. Id checking until the desired texture.
- After the cooking time, remove from heat, drain and start cutting the legs of the octopus with a thickness slightly less than 1cm. Arrange the slices on the plate of potatoes and toss paprika and oil
- Place in the microwave again, with the cover, about 3 minutes.
- Pour a little salt flakes on top.