How to Slice an Octopus - Foodie Flicks
Have you ever wondered how sushi chefs prepare the large, tentacle-ridden octopus into a delicious delicacy that ends up between your chopsticks? Or, if you're a more adventurous sort, just how you yourself could prepare the cephalopod for your plate?
The laid-back guys at Sushi Bar TV demonstrate just how easy it is to make an eight-legger ready for consumption: With a few slices and a little tenderizing, you're good to go. If the thought of slicing a whole octopus doesn't make you squeamish, watch the video above, in which host Jean Giron -- director of operations at San Diego's Sushi on a Roll -- prepares the octopus and uses it to make some tasty nigiri.
This is only one of the site's great videos. Check out the others, which include California rolls, poke salad and even the fearless Giron taking a bite out of fresh wasabi for a rather impressive, if stomach-turning, outtake.
[Via Sushi Bar TV]
Comments [2]
Reader Comments (Page 1 of 1)
15-29-2009 @ 11:18AM
CookingSchoolConfidential.com said...
This term at culinary school, we learned how to prepare calamari, from removing the skin to extracting the beak.
Very cool, indeed.
And delicious!
25-29-2009 @ 8:12PM
Kevin Workman said...
Thanks for the plug. :) I 'm the producer of the show, Sushi Bar TV, and if there are any sushi questions that folks want us to do a show on, please just drop us a line!
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