Talk:Octopus aquaculture

A fact from Octopus aquaculture appeared on Wikipedia's Main Page in the Did you know column on 28 October 2011 (check views). The text of the entry was as follows:

Did you know... that octopus aquaculture (common octopus pictured) is being seriously investigated because of overfishing, but so far it has been difficult to culture the early life stages?

A record of the entry may be seen at Wikipedia:Recent additions/2011/October. The nomination discussion and review may be seen at Template:Did you know nominations/Octopus aquaculture.

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Cephalopods (inactive)

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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.^[1] 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.^[1]

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.^[2]

References

^ ^a ^b Mouritsen, Ole G.; Styrbæk, Klavs (2021), Mouritsen, Ole G.; Styrbæk, Klavs (eds.), "Cephalopods Are Nutritious and Tasty, Too", Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future, Cham: Springer International Publishing, pp. 85–92, doi:10.1007/978-3-030-58027-8_6, ISBN 978-3-030-58027-8, S2CID 235851408, retrieved 2021-11-21
^ Mouritsen, Ole G.; Styrbæk, Klavs (2021), Mouritsen, Ole G.; Styrbæk, Klavs (eds.), "Cephalopod Cuisine—Its Global Reach", Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future, Cham: Springer International Publishing, pp. 115–196, doi:10.1007/978-3-030-58027-8_8, ISBN 978-3-030-58027-8, S2CID 235867715, retrieved 2021-11-21

[:1-1] Mouritsen, Ole G.; Styrbæk, Klavs (2021), Mouritsen, Ole G.; Styrbæk, Klavs (eds.), "Cephalopods Are Nutritious and Tasty, Too", Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future, Cham: Springer International Publishing, pp. 85–92, doi:10.1007/978-3-030-58027-8_6, ISBN 978-3-030-58027-8, S2CID 235851408, retrieved 2021-11-21

[2] Mouritsen, Ole G.; Styrbæk, Klavs (2021), Mouritsen, Ole G.; Styrbæk, Klavs (eds.), "Cephalopod Cuisine—Its Global Reach", Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future, Cham: Springer International Publishing, pp. 115–196, doi:10.1007/978-3-030-58027-8_8, ISBN 978-3-030-58027-8, S2CID 235867715, retrieved 2021-11-21

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