Octopus, also known as polpo and octapodi, is loved all over the globe cooked in a variety of ways. In Japan, they are often eaten raw in sashimi dishes, sometimes deep-fried in ‘octopus balls’, whilst in Europe they are often eaten in stews or grilled. In the Mediterranean, it is said that fishermen beat the octopuses against rocks to make them more tender when cooked. To cook at home, it can be simply placed in salted boiling water, and turned down to simmer for 45 minutes to an hour. To avoid a rubbery texture, the water should be turned down to simmer as soon as it is in the pan. The flavour of octopus is slightly sweet, and similar to scallops. Octopus meat is low in fat and has high levels of protein and vitamin B12.