Cooking Gullo Octopus and Sepia
All Octopus is not created equal, as they are wild. Some may pick more salt than others during our tenderization process. Cook time can vary from 5-10 minutes based on this variability. We suggest these cooking methods based on our extensive testing.
If you’re a chef and prefer the product to be softer, cook it longer. Our octopus is very special and should have a wonderful mouth feel and texture when cooked correctly. If overcooked, they will get too soft and lose our signature texture flavor.
When cutting, slice a thin piece off the leg to taste raw. It tastes like a beusoliel oyster, as you can taste the ocean and beautiful salinity.
- 2-4oz small octopus 90+% yield: Don’t need to pre-cook, super tender already
- 5-10oz – 90% yield: Soft boil for 5-7 minutes. Rest for 10 minutes in water.
- 10-15oz – 85% yield: Soft boil for 5-7 minutes. Rest for 10 minutes in water.
- 1-2lb – 85% yield: Soft boil for 10-15 minutes. Rest for 10 minutes in water.
- 2-4lb – 70% Yield: Soft boil for 20-25 minutes. Rest for 15-20 minutes in water
- 4-6Lb – 70+% yield: Soft boil for 30-35 minutes. Rest for 15-20 minutes in water
- 6-8Lb – 70+% yield: Soft boil 40-45 minutes. Rest for 15-20 minutes in water.
Sepia Cooking Suggestions
Sepia is great for Crudo style dishes, grilled or put on a plancha or cast iron pan. Trying slicing thin and adding to pasta dishes.
Cooking Instructions: Pan sear, grill or planche: 2-3 minutes per side.