At first glance, octopus and muscat octopus may seem similar, but the differences between them are obvious — not only in appearance, but also in taste, texture and preparation. Both offer a unique experience of the taste of the sea, each in its own way.
Differences in appearance
The classic octopus has thicker and longer arms with two rows of appendages (small circles that are clearly visible). On the other hand, the musk octopus has only one row of tentacles, and it is also smaller, more compact and with thinner arms. This is precisely why its meat is softer and cooks faster. In the picture on the left side there is a muscat and on the right a classic octopus.
How to prepare them
• Classic octopus is best when cooked for a longer time – in water with a bay leaf, peppercorns and a little olive oil. After about an hour of cooking, you can fry it briefly on a pan or grill to get a crispy crust and a richer taste
• Muscat octopus is perfect for quick preparations – short grilling, in the oven or in a pan. Since it has thinner meat, it does not need to be thermally processed for a long time. If it is overcooked, it becomes “gummy”, so the key is a short and precise heat treatment.
In which dishes they are used
- Common octopus: ideal for salads, under the grill, on the grill or in Mediterranean versions with potatoes and olives.
- Nutmeg octopus: more often it ends up in risottos, brudettes and sauces, where its pronounced taste comes to the fore and enriches the dish.
Find inspiration for preparing fish and seafood at the link.
Tricks of Mediterranean chefs
- Freezing before cooking: breaks down the fibers and makes the meat softer
- “Shock-cooking”: several short immersions in boiling water before the main cooking help the octopus retain its juiciness
- Simple spices: olive oil, sea salt, lemon and fresh parsley – this is the true signature of the Mediterranean.
Fresh fish and seafood in Super Vero fish shops arrive directly from the Thessaloniki market, so that every bite brings a real taste of the sea.
