MAYAN OCTOPUS TAKES THE LEAD
Mayan Octopus is endemic to the Yucatan peninsula which means it’s the only place where you will find this one-of-a-kind species. Octopus maya overrules any other species because of its natural tenderness, meatiness, and slightly sweet and refreshing taste.
It is considered a delicacy and depending on the culture, cooked differently. For ceviche, the acid from lemons or limes “cook” the octopus leaving your mouth feeling excited and fresh. Grill on an open flame for a perfectly charred, crispy, yet succulent texture. Roast in an olive oil herb dressing for a simple, yet delightful experience. The easiest way to cook octopus is to simply boil and simmer in water with salt and white wine to fully enjoy it the least refined, while also being able to drink the soup.
We offer Octopus from Indonesia and Madako (boiled) from China.
FRESH is FROZEN
“Frozen fish is not inferior, nutritionally speaking,” says Aliza Green, a Philadelphia-based chef and author of “The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters.”
“If you had asked me in the ’70s and ’80s, when I first started out as a chef, I would have said ‘only buy fresh fish,’ ” she says. “But I have really changed my mind. The freezing technology is so much better now.”
These days, she says, the freshly caught fish is flash-frozen aboard the fishing boat, keeping it nutritionally intact and “fresh” longer.
It should also be noted that all wild-caught fish – by law – has to be frozen in order to kill parasites, she says. In other words, unless you’re catching it yourself, there is no such thing as fresh, wild-caught fish, she says.
Article extract: Washinton Post, By Gabriella Boston, January 15, 2013
