I’m quite a sucker for octopus. If it’s on the menu, I’ll order it without question. Recently my husband has been catching a few and I’ve been cooking them up in a marinated style. (You do require a licence to take them out of the sea, though.)

While reading up on it, I learnt that boiling octopus with a cork releases an enzyme which helps to tenderise the flesh. As soon as it is soft, run it under the cold tap and rub the legs to pull off the skin, exposing pure white flesh. It's then chopped and marinated overnight, although sometimes we can't wait for the chilli, lemon juice and red wine vinegar to infuse. Next time I am quite keen to par-cook them and throw them onto a hot braai grid to eat with lemon and olive oil. It reminds me of Greece – not that I have been there, but it's at the top of my list. I love Greek food and their philosophy of cooking.

I’ve just downloaded the new app from SASSI, which doesn't list octopus. After sending an SMS, I was advised that it is still being assessed. (Find out more SASSI restaurant supporters here.)

Only a couple of restaurants come to mind when I think of where I’ve eaten octopus (apart from a few overseas spots): our local Nobu and The Conservatory at The Cellars-Hohenort in Constantia. Both were made in a carpaccio style. It’s also on the tapas menu at La Parada, the new restaurant in Kalk Bay owned by Harbour House. Although the salad was tasty, it didn't have quite enough octopus in it.

If you know of any places that offer these hard-to-find octopus dishes, please tell me!

The People's Post headline this morning caught my eye: Octopus Fishing in False Bay. It seems that a huge number of experiential traps have been laid to help create a new fishing sector and, if successful, will be a sustainable seafood source to be developed.

Have a great week and remember to download the SASSI app!
Abigail

Photographs: Katharine Jacobs and Dennis Tang