Talk:Octopus aquaculture

Octopus Cuisine
Moving here for now, until this can be cleaned up. -- The reason to culture, is to eat, and the taste of its meat varies according to the species, but in general it is characterized by an umami flavor, due to the high content of glutamic acid and glutamate (free amino acid) and nucleotides: inosinate and adenylate in its muscle tissue. The Japanese try to preserve the natural flavor while preparing an octopus dish, meanwhile China, Vietnam and Thailand try to make the dish taste like fish, and they add spicy touches.

A wide range of recipes exist for the octopus cooking, among them: Tako-sushi; Sudako-tako; Italian-way octopus salad; dried; broth: Glazed octopus arms with lentils and mushrooms; grilled; potato chips with suckers; pulpo a la Gallega; baked octopus arms with sweet potatoes, chipotle, and lovage; steamed and cooked, and cool smoked-arm.