Octopus becomes noticeably more tender when it is cooked after freezing. This happens because ice crystals form during freezing: they damage the dense connective tissue between the muscle fibers from within, making it easier for the simmering liquid to penetrate. In other words, the freezer does the work of traditional pounding without the effort. That is why even freshly purchased octopus is frozen before cooking. Here, the freezer is a tool, not a flaw.
Octopus meat has a different structure from that of land animals. Its muscles consist of long fibers surrounded by a dense network of connective tissue; this network lets octopus move flexibly in water. Without any preparation, octopus can remain rubbery even after a long cooking time. The problem is not that the meat is undercooked, but that the connective tissue has not broken down. Simply extending the cooking time does not always help and can sometimes make things worse. For the same reason, octopus is not used in the same recipe as fish that cooks quickly; the cooking times for the two foods never overlap.
Water expands as it freezes and forms sharp-edged crystals. These crystals grow inside the octopus tissue and mechanically tear the connective-tissue network. Once thawed, the structure is loosened; the octopus becomes much more tender in the same cooking time, and simmering liquid can penetrate more easily. In other foods, this effect is considered a defect and people try to prevent it because the texture is damaged; with octopus, it is exactly the desired result and is used intentionally.
The process is simple. Drain and pat dry the cleaned octopus, place it in a sealed bag or container, and put it in the freezer. Leave it frozen for at least 1 day; keeping it frozen longer does not cause a problem. Thaw it in the refrigerator, in a covered container on the lowest shelf; overnight is enough. Do not thaw it at room temperature or in hot water. Cook the thawed octopus without delay, because the safe time limit starts as soon as thawing begins.
A significant proportion of octopus sold at markets has already been frozen and thawed, and this is an advantage rather than a flaw. You can ask the seller to find out. Do not refreeze octopus that was previously frozen; cook it the day you buy it. If you buy fresh octopus that has never been frozen and plan to cook it right away, the traditional pounding method can be used, and that is where the effort goes. If the package says it was previously frozen, the product is ready to cook as is and needs no additional treatment.
Freezing does not eliminate the cooking time; it only shortens it and helps ensure a tender result. Thawed octopus still needs to simmer for a long time in gently bubbling water, depending on its size, and you can test whether it is done with a fork. If a fork inserted into the thickest part goes in without resistance, it is ready. The same approach does not apply to squid, which has a different texture and requires brief cooking. Freezing is useful for octopus but is not needed for squid. If squid is frozen, its texture deteriorates and it falls apart when cooked, so using it fresh is preferred.
Comments (2)
Taze ahtapotu doğrudan pişirip üç saat uğraşmıştım; dondurulmuşu bir saatte yumuşadı. İnanmayan iki kez denesin. Balıkçı da zaten donmuş olanı öneriyordu ama ben tazenin daha iyi olacağını düşünüp dinlememiştim, meğer burada taze olmak bir üstünlük değilmiş.
Kaç gün dondurucuda kalması gerekiyor, bir gece yeter mi?
Tam donması yeterli; ev dondurucusunda kalın bir ahtapotta bu bir günü buluyor. Daha uzun beklemenin ek faydası yok, bir haftadan sonrası dokuda değişiklik yapmıyor.