But the strangest, most intriguing food I tried was live octopus. It was tough, slimy, and still squirming around even after being chopped into tiny pieces. Not to mention the octopus arms suction ...

Pre-freezing helps with the tenderisation process so is only a good thing where octopus and squid are concerned. If you want to prepare your own whole, fresh octopus, you will need to clean out ...

An curved arrow pointing right. "Sannajki" is a live octopus dish from South Korea. Adventurous eaters travel to the Noryangjin Fish Market in Seoul to try it while the octopus' arms are still ...

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

South Korea dedicated to preparing live octopus. But Ssoyoung's unconventional methods of preparation — like leaving the octopus whole and allowing the tentacles to wrap around her mouth ...

A special Korean dish called "live" octopus takes advantage of this fact. The chef will take a live octopus, kill it, chop up the arms and serve them while they're still wriggling on the plate.

“Due to the involvement of the nervous and muscular systems, it is likely that cephalopod color change is one of the most ...