Story: Cooking with All Natural, Clean, Green Fremantle Octopus
Episode: 8
Presenter: Scott Bridger
Air Date: 6th August

Scott gets his hands on some succulent octopus fresh from Fremantle to whip up a delicious rendition with a charred cucumber salad.

• Fremantle Octopus has been perfecting its craft for more than 20 years to bring customers the world’s best octopus. Only found in the pristine clear waters off the coast of WA, the species that is sustainably caught it the Western Rock Octopus.
• Fremantle Octopus is MSC-certified, sustainably caught, meticulously handled and guaranteed to be 100% natural with no additives or preservatives. The patented trigger trap technology revolutionised octopus fishing, evolving to harm no other species but adult octopus.
• MSC-cerfiried means that the Marine Stewardship Council has given it the blue tick of approval for sustainable fishing practices - a non-profit international council on a mission to end overfishing.
• Fremantle Octopus is regarded as the best in the world because of the quality and colour of its flesh, its succulent flavour and texture of this Octopus emanates from its diet of green-lip and brown-lip abalone, western rock lobster, blue swimmer crabs, prawns and scallops.
• Fremantle Octopus has been presented with many accolades, all celebrating this premium seafood - from the Western Australian Good Food Guide’s “Producer of the Year” in 2021 to MSC’s Best Sustainable Product Australia Award in the same year, the awards stand as a testament to Fremantle Octopus being the best in the world.

RECIPE

Miso Roasted Fremantle Octopus, Burnt Cucumber, sesame and wakame salad.

Ingredients

Fremantle Octopus

• 1 kg defrosted large Fremantle octopus tentacles
• Stock
• 1 lt water
• ½ cup Jap vinegar
• 1 tsp. toasted black pepper corns.
• 1 Tbsp. Soy
• 1 piece ginger

Burnt Cucumber, Sesame and Wakame Salad

• 1 Long continental cucumber
• 10gm wakame seaweed soaked in water.
• 1 tsp. salt
• 1 tsp toasted sesame seeds
• 3 tbsp. rice wine vinegar
• 1 tbsp. sugar
• ½ tsp. soy

Miso Glaze

• 50gm White Miso
• 25ml Sake
• 25 ml Mirin
• 25 gm Sugar

Method

Octopus

1. Bring the water and all stock ingredients to the boil.
2. Gently place the octopus in and cook for 35-45 minutes on low.
3. Remove octopus when cooked and bring to room temperate.

Miso Glaze

Place in a pot on low, bring to boil and remove from the heat. 

Burnt Cucumber, Sesame and Wakame salad

1. Slice the cucumber in half and remove the seeds.
2. Cut the cucumber thin and place in bowl with the salt for 15 minutes- then pat dry.
3. Heat a BBQ up and to hot and place the other half of the cucumber on the grill charring on both sides for 2-3 minutes till dark.
4. Cut the burnt cucumber in larger pieces and add to the salted cucumber.
5. Slice the soaked seaweed into small strips.
6. Wisk the dressing ingredients until sugar has dissolved them pour over the cucumber and seaweed.

To serve

1. Rub the cooked octopus tentacle with the miso and grill hot for 1-2 minutes on each side until the glaze has caramelised.
2. Slice the octopus and serve on top of the cucumber salad.

For more information:
www.fremantleoctopus.com.au