GIANT OCTOPUS – Glean and Cook – How To Cook PERFECT Octopus Every Time
This thing can actually fight you that is an absolutely what is going on my doggies welcome back to yet another goddamn video all right we're going on a little bit of a fishing mission right now and as normal we are we're racing the sunset look at this sun setting over here I got one of my mates out here having a flick we're on a.
Little bit of a tailor Mission before that sun sets and then uh once it gets dark we're gonna go walk along this shallow shallow reef and we're gonna scavenge up some of the best goddamn tasting food you'll ever see so uh get your bibs get your napkins we're going fishing doggies here we go.
First cast of the afternoon straight out there stop get him up get him up oh we got fish on here doggies oh mate's fighting this fish come on you gotta get one up come on come on boy it's actually good luck when you cast a scream try it try it.
Say good luck man look at the colors man look at that color over there bruh that's off its head full moon crazy colors bruh it's gonna be a fun night man real fun what do you got mate snook them a little bit of a Snook.
That's when you know there's no title around oh when you're catching those bloody things off he goes Hey where's all the bloody big Taylor at man I'm gonna go I'm Legit gonna go double jacket it's that cold right now all right no luck on the rods oh mate back here got a Taylor and a little.
Snook I got absolutely nothing but that's all right because we're not here to fish like I said we're here to scavenge one of the best tasting Little Creatures off the reef tonight so uh we're gonna go Chuck some jackets on put these rods away get in that get out another bit of fishing equipment and we're just gonna hoof it down there in.
The night time it's gonna be super fun doggy stay tuned get your bibs ready because the thing we're going to catch is going to be delicious wow all right this is what we're doing now we're setting up we got out a couple of weapons so this little bad boy here if you don't know what I called it's called a gidgee a little bit of jelly rubber on.
The end there it's just a bloody pole with a stick on with a couple of spikes on there but this is what we're going to be using walking around out there Gathering ourselves up a bit of a feed look at that that's gonna be naughty how you going buddy you got a mate oh something like that yeah this is.
Inside there are so many baby crayfish we're not actually out here looking for crayfish but there are so many look at this little fella here that is a baby West Australian rock lobster doesn't even look real look at this look at this little thing it's frozen but there's a heap under that little.
Ledge there there's another Heap under this little ledge here so sick look at this little one look at him right there sitting right there hello buddy he's Frozen man yeah look where right here all right this is what we're coming out to catch tonight.
This right here is a little octopus it's actually not that small man see if we can get him out of that hole that's a beautiful octopus in there one of the best tasting things in the world so this here is what we've come out to find this is a beautiful little octopus it's.
Actually not that small it's probably going to be pretty delicious but an octopus of that size very very good chewing look at this thing man they're an incredible animal I usually wouldn't do this to such an incredible inquisitive animal but this is the challenge we wanted to come and catch and cook a couple of octopus and that's.
The first one man these things taste real good they're an incredible creature well I'm gonna put him to sleep real quick so no look at all of these Rock pools here there is that many there'd be heaps of octopus in here that's really bloody hard to see but.
This is what we're doing we're just walking around these Rock holes for these gidgees we've got one on the deck already we're nice little octopus I reckon we'll find a couple of bigger ones out here though we've got an outgoing tide this man so sick endless amounts.
A brief to explore Addy look at this seaweed man full just Shin deep in this slimy disgusting smelling seaweed right now I don't know oh how good is that smell I wish I could smell this that's off its hand thick man.
All right we've got a decent this is a good one look at this one brush is on the walk a little okay right there that was a horrible shot what was that are you joking I wanted to get him before you yeah well what what are you like what he what.
He's still there he's there what no you don't have to stab it bro anyway we sucked onto our Spears oh that's good he's a good one man that's a good good option g'day big dog that's what we come out for man he's gonna be a good fake oh he's got a hook in him you're joking.
Look at this someone's caught this octopus before there's a fishing hook right there look at that that's fresh dude that's like that fishing Hook's super clean man that's like today here's a good eater he's a real good eater look at this thing.
Yes all right I'm gonna real quickly put this thing out of his misery Yeah Boy we've got a good one so that is the Aki that we've come out for that is a perfect size octopus you can see the size of these tentacles they're a lot thicker than me some so he's gonna be a good eater that's I see that fishing hook right there it's fresh.
Man I'm gonna Chuck that fishing line in the bin but that hooks like today it's very clean he's a good eater doggies that's killer we'll see if we can get a couple more but that is a good start look at this man stick yeah it's probably going to be real hard to.
See this on the camera but there's a baby cray there there's another one moving oh he just took off these Rock pools are full of life little crayfish fish everywhere Psycho Man no dope out here right it's about it's about Bloody five degrees right now we're both freezing.
It's worth it I don't know man but it looks like you oh we're on we're on yeah it's a big dog brussy look at this thing look at the colors in this thing bruh why we are on here have a go at this thing it's coming right up to me.
Oh he's a good one bruh his lovely eye really good yeah he's absolute that is a cracker of a gnocchi absolutely look at the size of this thing though yeah he's big bro oh man you're joking this is what we've been walking this is what we've been.
Looking for big slob like this look how long that tentacle is there this is a slob of a gnocchi I haven't even got in with the spear it's just holding on to it right now but he's gonna buddy going nuts on me in a sec look at that thing bro yo he's a good one eye.
Yeah we're eating good now that's what we come out for something like that he's a good here's a good one well I'm gonna quickly put him to sleep and uh that is what we come out for my doggies this ground that we're walking over right now is octopus Kevin bruh look at this there's not too many around we've.
Been out for about an hour we've got three so it's pretty good going but this is just Heaven man look at this big pools full of weed lots of crabs little fish it's all happening eye this is a good whole eye have I got all this slob right there slob right here we've.
Got two very very good octopus what's happening right now is that tire is starting to push in real quick so we're um we're sort of getting pushed pushed in in closer and closer to the shore and uh we're just gonna pull the pin we've got two giant octopus this one here is an absolute monster man look at the size of this thing those tentacles are so big.
He's gonna be a real good eater eh look at this delicious one of the best best bits of food in the ocean we've got two of them we've actually got three of them we've got another little one in the backpack there but that's it this is what we're chewing up stay tuned get your bibs get your napkins you're gonna.
Start drooling all over yourself we're gonna cook these things up a very very naughty Way season the kitchen see bowling take one oh my doggies welcome to the kitchen now have a look inside this bowl we have got a disgustingly big octopus look at this thing man this is the octopus that we caught last night it is as fresh as.
Fresh can be it is a beautiful looking octopus what we're going to do is what I've done with this octopus already is I've cut the octopus's head off so as you can see here the octopus has got no head we did that out on site and we'll catching these octopus last night oh the cameraman sneezing Cameron girl is sneezing on the back side of the octopus.
You have something which is called a beak now this is this black thing here this thing can actually bite you if you if you're not careful if you grab the octopus like this when it's alive it'll latch onto you in the beak actually looks like a cockatoos beak or like a parrot beak if you guys can see that there it is a gnarly looking beak so you.
Want to get rid of this so you can usually pop it out you can keep that you can put it to the side you can do what you want with that but that is basically it you're gonna cut off this little section of the beak which came out there I'm just going to get rid of that you don't want that as well that's like the outside of the beak now.
What we're left with is this beautiful piece of octopus it doesn't get any fresher than that first thing we're going to do is we're going to prepare the pot so we're going to cook this octopus octopus two different ways all right first thing we're going to do is we're going to fire up this little gas cooker we're gonna have that on a full.
Flying like that right now we're actually fighting the elements it's been pissing down my rain all morning it's a little bit windy but that's okay pot on the flame next thing you want to do is get a little bit of red wine vinegar we're going to load this pot up with the red wine vinegar I'm gonna get it all in there.
Just like this bang there's a whole bottle of red wine vinegar inside that pot next thing we're going to do is we're going to grab a carrot we're going to cut this car into threes boom boom doesn't have to be neat doesn't have to be pretty that is going in the red wine vinegar celery.
Chop it up into a couple of little pieces like that that's also going in there next Red Onion I'm gonna take a red onion I'm gonna cut him that way we're going to cut him that way that's also going into the pot garlic we're just going to cut off the ends of that garlic.
Just like this it doesn't it this can be super rough I'm just going to cut the garlic in half leaving all of the skin on I'm just going to give it a little crush like that and that garlic just like this is also going straight into that pot next thing we're going to do we're going to take a couple of these bay leaves.
We're going to Chuck these bay leaves I don't know what's that about five bay leaves straight into that pot as well last but not least full peppercorn so instead of using this as a pepper grinder I'm going to take the lid off I'm going to take about that many peppercorns and we're just going to bust that straight into the pot.
All right this is how we are looking in the field day kitchen all of the ingredients are inside the pot right now I'm gonna give that's already getting hot you can see it's steaming and you just put your finger in there so I'm just going to give that a quick stir with my finger whack that lid back on top now I'm gonna cut when you're going.
Out when if you're ever going to cook octopus there is no better feeling than catching the octopus yourself me my mate we're out there for a couple of hours last night catching these octopus and I'm telling you right now it tastes so much better if you can catch it yourself it is easy kids can do this old people can do this it's probably a very very.
Good family activity going out catching octopus cooking it yourself like this but if you guys look at this octopus what I've done with this thing is I've run it under fresh water I've cleaned all the Slime off with my hands and if you guys are good at counting you'll notice how many tentacles does this octopus actually have.
It has seven unfortunately we're missing a tentacle from the top up here but we got seven that's the thing when you go around catching food yourself it is in nature it's fighting other animals and that's what it is so we're going to be cooking this octopus two different ways like I said one pickled octopus two octopus tentacles grilled over a fire.
Now if you look that way it is about to piss down with rain so I don't know how we're going to go here but we're going to give it a red hot crack we're going to start a fire up but this should be hot enough in here now you can just see that that water's getting a little bit hot there's steam coming out you don't want it to be.
Boiling so what we're going to do with our octopus is we're going to tenderize it you're going to grab your octopus and you're going to dunk it three times into this water so you're gonna come down completely submerge that octopus leave it in there for a second and then lift him up you're going to see these tentacles.
Start curling up that's what you want you're gonna dunk him back in let him sit in that water for a second bring it back up now the reason that they do this they reckon that this is what this is how it tenderizes the octopus meat inside so we're going to do it one more for a third time get him in that beautiful red wine.
Vinegar bring him up for the third time you can see he's all curling up like this that's what you want tenderizing one more I'll do four for good luck eh it's getting hot bruh it's bloody hot in there fourth one bring him up tenderize that octopus all right now we're going to drop him.
Back down now this is the secret put it you don't want the water boiling you just want it simmering an octopus of this size we're going to leave in there for about an hour so I'm going to Chuck that lid on I'm going to lower that heat down to the sort of a simmering Flame and um.
That's going to be it for about an hour that's going to sit there for one hour in this pot in about half an hour I'm gonna bring a fork I'm going to stub it if the fork goes straight through it's probably done if not we're going to give it more time but it's just a fork just keeps stabbing until you find that octopus is at a perfect just a 10 to 10.
Is the word we're going to be using in this episode it's got to be tender alrighty now that our octopus is in the pot we're gonna leave it there for 45 minutes or an hour there is one key to cooking octopus and it's going to make the octopus taste that much bloody better if you can go out and catch an octopus with your own hands.
That is the key that is the key to happiness that is the key to everything you can buy from a shop it still tastes good but it's not going to taste as good if you don't go out and catch it with your hands like me and my mate did last night so with that said that's in there for 45 minutes to an hour we'll check it in 45. down here we've got some garlic.
We're going to start cutting this garlic up next another red onion oh that was a good catch oh we're just gonna dice this up we're going to very finely chop up a little bit of parsley the chives these are actually straight out of mactan's garden.
And here we have a little bit of time we're not going to chop that time up so what we've got down here is a little bit of a it's a pretty thickly cut up Red Onion Pretty thickly Cut garlic parsley chives and Thyme so what we're going to do is we're going to open up one of these red jars here all these see-through jars we're just going to go.
A little pinch of garlic on the bottom sort of a semi-small handful of red onion parsley in the bottom there chives half those chives thyme what you can do with this time is you just pull a couple of these sticks apart like that and just Chuck them straight in just like this now a little bit of red chili this is.
These are those like psycho hot little red chilies we're just gonna cut one in half finally Chuck that in the jar boom peppercorns only a couple maybe I don't know that's a fair few but we're just going to lob them in there squeeze a lemon this is a lemon off our lemon tree I'm just gonna look how juicy these.
Lemons are these are bloody good lemons get a little bit of lemon in there all right I can smell this hey time right now 12 30 on the dot so we've been here for exactly half an hour this is what it's looking like oh you can see it's all curling up it's getting soft and tender there's that word tender again.
All right next thing we're going to do olive oil this is premium grade extra virgin olive oil we're going to Chuck a bit of that in here a little bit of white wine vinegar we're going to bust that thing in the jar as well not too much that's probably enough there and then last but not least this.
Is the little this is a little cream of the crop little baby Capers what we'll do is Chuck the Capers with the juice it doesn't matter Chuck a couple little capers in here get him in there all right that's it so I'm going to do the same to this jar here exactly the same we've done on this jar I'm going to.
Chuck this lid on and give that a swirl around and that is half of the blend done that is going to go up oh there's no tomorrow all right we've got a good little fire happening down here basically what we want is just a nice better coal so we're just going to let this this is like a good quality jarrow.
This wood so it's perfect for cooking on we're gonna let this thing boil up and get real hot make a little better coals down here but over here in the kitchen the power of YouTube exactly 52 minutes has lapsed so it's been 52 minutes since we stuck this octopus in this pot and um dog is check this out ready pair of tongs and a fork what you want to do is.
You want to grab one of the big tentacles and grab a fork if the Fork's slight oh are you joking babe I've checked watch this again ready it's very hard to do get a fork if the fork slides in like that it means your octopus is cooked to absolute perfection now that fork is just sliding straight in with no look it went straight through.
Which means that is again it's tender it is a perfect tender octopus 52 minutes I'm guessing this octopus would weigh around 700 grams just off the top of my head probably no it's probably wouldn't go on kilo be about seven to eight hundred grams but this octopus is done so what we're going to do is grab these tongs.
Look at this we're gonna take that octopus out of that water we're gonna slap it down here and we're just gonna let it cool down in the air it's cold out here it's just about to rain what some people do is they put it into like a bucket of cold water straight away or they'll stick it in the fridge but what we're going to do is I'm just going to.
Let this thing naturally cool down like this probably 10 to 15 minutes we'll just leave it on this chopping board and let it cool down but that there is right now a perfectly cooked octopus once again the fork if the fork just goes in like this like I'm not even pushing that the fork just goes straight in and out that's perfectly cooked ready.
Check this out it just slides straight in man which means that octopus is cooked to perfection there it is doggies that is our octopus cooked to Perfection now what we're going to do is just grab a knife and we're just going to take off each door see how easy that cut through we're just going to take each tentacle.
Off this is legitimate lead right now slicing like butter just going to take these tentacles off each one all right it's cutting so easy look at that so we've got the skin on so you can take the skin off the octopus me and Mac 10 we've been to Grace a handful of times.
Every time I go there cold beer big plate octopus that's what I eat every single goddamn day so you can take the skin off but in the Mediterranean they don't take the skin off they actually leave the skin on so I'm going to leave the skin on the skin is as easy as this you can just grab it and it just sort of peels off like that so you can take the.
Skin off if you want but in this one We're Not Gonna oh you may notice that we have a little Grill here we had a little bit of rain come in when that thing was cooling down and uh that fire is just not going to happen in time we've got a big rain cloud happening at the back so we've got a grill here it's been on for about five.
To ten minutes it is bloody hot what I'm doing is I'm getting these octopus tentacles I'm gonna lay them relying them straight on there just like this then what we're going to do is that jar which has the vinegar and the oil I'm going to take the lid off that I'm gonna mix that up a little bit grab a little one of us it's called a.
Baster I'm gonna grab a baster I'm just gonna wipe over this beautiful mix which we have here now what you want to do here with this octopus is this octopus is actually already cooked we've cooled it down to like room temperature or below room temperature now what we're doing is we're just trying to bring it back to a.
Chart so you want to char the ends of these tentacles we're just going to keep basting we're going to get a nice little bit of heat on there wow that's cooking in the background over there we have got a heap of octopus down here now this is what we're going to do on this section we're gonna cut this octopus into just bite-sized pieces see how easy that.
Knife has gone through that cooked bloody good once we cut these up into these nice bite-sized pieces we're going to open up that second jar and we're just gonna lob these beautiful bits of well-cooked octopus straight in there and I nearly it was nearly a disaster foreign.
So this is what you want to see on these tentacles you want to see a little bit of charring you can just see those little dark bits of child there that is perfect so we're gonna flip it we're going to do the same thing boom boom boom look at this this is one of the best foods in the.
Entire world you're gonna keep doing that and we're gonna keep cutting up our 10 degrees like I said it's cooked to Perfection you see how easy this knife just slides through this octopus it's all these little beautiful pieces of octopus we're actually just going to lob into this jar I've got a little bit.
Excited I made two jars but I reckon this octopus is going to make one jar and three big crunchy sticks we got here over there so three with crunchy legs so we're just going to load this jar up with all the octopus you say here that there's a lot of those little tentacles or the little feelers are left over they actually pop off the octopus so you just.
Leave them on there we don't want to eat them but this is our jar We'll add in the remainders of this jar back on will fill this jar up with that stuff because that's got all the good flavors there we'll lock the lid on top of that give him a quick mix up quick mix down and that right there my dog is is a jar of marinated octopus you're gonna stick.
That thing in the fridge it'll last for the longer you leave it the more it's flavor submitters but that right there is going to be incredibly good I've actually got another jar of this in the fridge from the other one that we caught so uh we'll open that one up and have a chew but you leave that in the fridge longer the better it tastes that there.
Is a mouth-watering feed cold beer in the afternoon after big days fishing you come and crack one of these jars open tell you what all right it's time to take the octopus off it would have been about four to five minutes on each side on an extremely high heat you can see the charred coloring of that on those.
Tentacles there one two three octopus octopus is coming down here now this is basically how I order it every time we go to Greece it's bloody beautiful down here a little bit of red onion we're just gonna sprinkle that around all over that plate chop parsley just a little bit couple of Capers on the side there this.
Would be beautiful a little bit of fresh chili but I've actually put that chili in that jar there that's gonna go there now it wouldn't be a little bit of fresh octopus without a little bit of bloody vert extra virgin olive oil so we're going to give that a good drowning bang just like that my doggies we have got some of the best octopus fresh as it.
Gets it's cooked to Perfection there we're going to try of octopus here we've got a massive jar and we've got three octopus so I can times all of what we've just done here by three just about but this excites me after it's been in the fridge for a couple of weeks it gets real tasty real delicious time to dig into this octopus.
Look at this how it cuts dude get a little bit get a little bit of that in there get a couple of papers on this Fork here we go up yeah look at this it's gone it's been chewed and it's already released it actually excites me how well.
This is cooked and I'm not talking that is cooked to absolute perfection it's not chewy it's got a beautiful beautiful taste from the um charcoal get outside catch yourself an octopus to do exactly what we just did here 52 minutes in the boiling water not boiling simmering water you will have a perfect.
Octopus every single time thank you so much for watching me and Max 10 I'll see in the next video If you want to get your merch fieldhouseshop.com hats hoodies all that good stuff see in the next one doggies thank you so much for watching ow another cheeky little tip if you're ever cooking octopus and you've got to go.
Give it to your family this is what you want to take for yourself see these little crunchy ends here those little bits there are by far the best part of the octopus I'm gonna crunchy they're tasty they're flavoursome man I wish I could show you guys how well cooked this is.
I'm actually frothing right now it's cooked to Perfection dude it's so soft yeah open your mop open your big gob it's so good man that is ridiculous see that a dog is smashed up
Author: Author Link: Youtube Link: https://www.youtube.com/watch?v=8pogNc7q2Ic Category: Channel Name: Field Days Channel ID: 22 Tags: octopus,cook,giant,