How to Remove an Octopus Brain Before Cooking

Octopus has become popular with many chefs in recent years.

Octopus is a staple of many Mediterranean and Asian cuisines, a lean and flavorful seafood that lends itself to a wide range of preparations. In recent years, American chefs have also begun to use octopus and prize it for its distinct qualities. Most of the octopus sold here is already cleaned and frozen, which makes preparation a breeze. However, fresh octopus is sometimes available and it is worth knowing how to prepare it for cooking, by removing the brain and other organs.

Things You'll Need

• Fresh octopus
• Cutting board
• Sharp knife

Instructions

1. Lay the octopus on your cutting board. Lift up the edges of the body, or mantle, and feel around inside. You should find a sturdy tube attached to the inner wall of the mantle.

2. Wrap a finger around this tube, and gently but firmly pull it out. The octopus' entrails are connected to this tube, and should slide out in a single mass.

3. Pull the entrails completely out of the mantle, discarding the brain with the rest of the mass of organs. Finish cleaning the octopus by cutting away the eyes and bill with a sharp knife. The octopus is now ready to cook.

4. Cut open the top of the octopus' mantle, if desired, as an alternate method. Reach into the mantle and remove the entrails in a single handful, as before. Finish cleaning by cutting away the eyes and bill.

Tips & Warnings

• Like squid, octopus must be cooked very briefly or else slow-cooked for an extended period. In between those extremes, it is rubbery and unpleasant.

• When fresh octopus is unavailable, frozen is a perfectly fine substitute. The process of being frozen and thawed helps tenderize the flesh.

• As with any seafood, clean and sanitize your work surfaces and utensils if they have come in contact with uncooked octopus.

References

• Tsuji Culinary School: Octopus - Cleaning
• The Splendid Table; "Octopus Demystified"; Mark Bittman; October 1999