Whole and cleaned, raw mini octopus - with the following certifications: HACCP, EU, GMP, BRC, Halal.
Country of Origin: Vietnam, Malaysia
1. Parboil/ blanch for about 10 seconds before using for any dish.
2. Pat dry before cooking.
3. If available, add 1 tbsp of mirin/ cooking wine and 1/2 tbsp of salt in boiling water to reduce the "fishiness" and smell of octopus.
4. Octopus may be stir-fried in olive oil and garlic, or grilled with a Japanese-, Korean-, or Filipino-style bbq marinade.