Frozen boiled octopus legs 5-6 feet are popularly used in restaurants and are most popular with customers for their fine sashimi. Boiled octopus legs are modernly processed according to international standard processes to help the octopus retain the typical flavor of the sea and the source of nutrients.
For octopus lovers, this delicious, quality octopus leg sashimi cannot be missed. Besides, octopus legs can also process many different delicious dishes such as fried, grilled, steamed.
Benefits of boiled octopus legs
- Make sure the product is always new
- Strict quality inspection
- Cook with a variety of dishes
- The absolute high nutritional value adds many essential minerals to the body
Highlights
Boiled octopus legs have an eye-catching bright pink color on the outside and thick white meat on the inside. Each piece of octopus is crispy and chewy with a natural sweetness. Octopus whiskers are the most precious part of the octopus, especially exploited to process into many unique dishes used to make Sushi, Sashimi.
Nutritional ingredients in octopus
Octopus feet are favored by many people because of their high nutritional content and good taste for health. Octopus provides vitamins A, B1, B2, C… and other minerals that help develop brain and body.
- Vitamin B12: Every day humans need 2.4 mcg of vitamin B12 to create new blood cells to supplement brain activity, which in 85g of octopus contains 30 mcg of this vitamin.
- Contains less fat, so it is very suitable for weight loss and people who are active in sports regularly.
- Omega 3: provide DHA, EPA for brain development; prevent cancer
- Selenium: 85g of octopus has 75 mcg of Selenium while the human body needs 55mcg per day. Selenium works to convert protein into energy to help the digestive system work better.
Taurine: a nutrient that is effective in recovering from physical fatigue.
In addition, they also have active ingredients like antioxidants. Eliminate harmful free radicals for the body to strengthen resistance to help prevent disease.
How to cook
i. Octopus leg sashimi
The octopus is washed under cold running water, dried, and placed on a cutting board. Use a very sharp knife to cut off the mucus and excess skin on the outside of the octopus tentacles
Place the octopus tentacles back on the cutting board, the cupps facing down, the white flesh facing up. Tilt the knife 45 degrees, cut the octopus meat into thin slices about 0.5 cm.
Arranged with octopus meat on a plate, octopus Sashimi is served with dipping sauces such as soy sauce, mustard, ginger root, perilla leaves and sliced white radish.
Octopus leg sashimi
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