A recent Fishing Cottage special at Honeywood: Andouille-spiced octopus, red beans, cracklin, popcorn rice
By Lawrence Weeks, sous chef, Honeywood and Smithtown Seafood
This week’s post is about sustainability and the common octopus. These are some of the most intelligent and unique creatures in the sea. They are able to change color, regenerate limbs and have great vision. As a food source, they have one of the highest food conversion ratios (a measure of how much feed it takes to grow an animal), out of many other species. The photo here is of a Spanish common octopus, which is rated as a good alternative by the Monterray Bay Aquarium Seafood Watch. This octopus population is not at risk and has a healthy sustainability rating. Octopus, tako or pulpo is enjoyed in many European and Asian countries where it can be eaten raw, cooked or sometimes still alive 😬. Stepping away from the usual cod and salmon is a way to use your buying power to fuel a more sustainable and interesting aquaculture.
