In Poland, eating octopus is often considered a somewhat strange taste of seafood connoisseurs. Meanwhile, whether Spain is eating her as part of starters, in soups and main dishes, just like poultry or pork. Some could say that South European countries have access to fresh octopuses, which is why they eagerly consume them. Of course, but sometimes they are frozen, because these are more crunchy and with better texture. In our country, access to octopus meat is trouble -free. They are already sold in popular supermarkets. It is worth looking for it because The properties of the octopus are really beneficial to health.
On vacation in Spain or Croatia, in almost every restaurant, we will find a dish with an octopus in the lead role. The fried and chopped octopus is a delicious beer appetizer, while baked – it is a specialty from the Dalmatian region. On the Croatian island, Hvar is baked together with potatoes, onions, garlic and fresh spices (including rosemary) in a characteristic, cast iron garage with a lid.
This is the so -called Peka with an octopus. The dish is covered with a heat and heats it for several hours. The meat acquires juiciness and penetrates the flavors of all the products used. Lunch served with a glass of homemade white wine is a real rarity. Local residents often reach for the octopuswhich complements their diet with the necessary nutrients.
Dietitians recommend the octopus, mainly due to the provided by her full -fledged proteincontaining all necessary amino acids. It will strengthen the musculoskeletal system and help control the weight. Like many fish or crustaceans, it has numerous nutritional values that help in running a healthy diet.
Unlike duck or pork octopus meat it is not greasy and has little calories. In addition, it provides Omega-3 fatty acidsi.e. only those necessary for the proper work of the body. It contains 83 kcal in 100 grams, and the brisk turkey (in the same portion) is already around 188 kcal. It is worth remembering, however, that frying octopus in butter or oil can increase the number of calories.
The octopus is a rich source of B group vitamins. In its composition, the most important is vitamin B12, which is responsible for the production of red blood cells and the proper functioning of the nervous system. Already one meal with this meat exceeds the daily demand for this nutrient. There is no shortage in the octopus vitamins A, C and E and numerous minerals, including zinc, potassium, copper, phosphorus, selenium, iron, magnesium and calcium.
Omega-3 fatty acids, potassium, magnesium and calcium They work well on the health of the heart and brain. They soothe inflammation, improve the lipid profile and reduce the risk of heart attack or stroke. In addition, they support the learning process and affect better concentration and memory. There is also a lot in the octopus antioxidants (including taurine), which prevent the development of cancer.
Certainly, people with allergies for crustaceans should not eat her. Unfortunately, the octopus also provides a large dose of cholesterol and sodium, and in addition it can be a source of heavy metals (in small, safe concentrations). Despite everything You can’t overdo it with its portionsso as not to lead to health ailments.
The octopus meat is white i – if it is well prepared – firm consistency. In taste – delicate, it resembles a crab meat in combination with a hint of chicken or rib aroma. How to make an octopus? Knowledge about how to process its meat is crucial. When we get to it inappropriate, It can come out hard and rubber. What’s more, the octopus sometimes contains toxins that can lead to food poisoning (abdominal pain and even vomiting). So it should be cooked or fried at at least 60 degrees Celsius to get rid of them.
The octopus has no bones, but immediately after half it hits her hard surface to soften its meat a bit. Then inedible parts are removed and washed thoroughly. So prepared (or bought in the store) can go to boiling water. You don’t have to salt waterbecause there is already a lot of sodium in the meat. You can also bake it on the grill or fry it. After processing, the meat becomes white inside, and it is purple-red outside. It has a delicate and soft structure. Although in theory you can eat a raw octopus, it is very bite and with such a difficult consistency – often leads to choking.
A lot of dishes are prepared from the octopus. In Spain, fried and cut into small pieces is delicious tapasi.e. a beer adapter. It is equally often made of them soups, pasta and vegetables with vegetables. They are also great as an ingredient salad. Then it is worth sprinkling them with lemon juice and seasoning with herbal oil. In Asia, they are given crunchy, in tempura. They are also an element of a Japanese snack Takoyakii.e. several centimeters of dough balls with stuffing from octopus and pickled vegetables.
Source: NowowoPuje.pl, ekologia.pl
