Octopus Catch, Clean, Cook. How to cook Octopus 3 Ways | The Fish Locker
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- Опубликовано: 5 июл 2022
- How to Cook Octopus. The Octopus population in our local area of Cornwall has recently exploded to record breaking numbers. We occasionally catch Octopus on rod and line but today we caught this big Octopus in the Fish Locker lobster pots. I take it to Spargos Kitchen and Jim cooks up three wonderful Octopus dishes for us to eat. Healthy, homemade and delicious. What could be better?
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I've worked in restaurant and catering kitchens for thirty years.
Watching someone cook for family and friends is far more satisfying than any highly produced program.
Well done Jim.🇺🇸
Jim is simply wonderful isn’t he. We are so fortunate to have him. 😊🐙💙
30 yrs ... you must have had a ton of patience ...If you don't mind me asking did you work front or back of house , I still work in the trade .. in the Kitchen
@@colintraveller BOH
Thank you roger, I just love to cook!
@@jamesspargo7821 your recipes are always so amazing. My family and I love seafood, and we are always so amazed by your cooking.❤️❤️❤️❤️
We all need a Jim in our lives. The man could make roadkill tasty. Excellent stuff.
Haha. Roadkill catch and cook 🤔
Absolutely love Jim and when he makes appearances. What a joy!
I really enjoyed this episode. I live on southern Vancouver Island (Canada) and our pacific octopus is large like this. After gently boiling the big tentacles (just as you did), I then marinade in garlic, lemon and oil overnight, and then grill on the bbq. I don't rub off the skin because it does crisp up. Keep up the great channel!
Thanks I will give that a try.
Thank you Peter, I’ll try out your recipe
What a wonderful meal this man cooked. Wow. He really knows his cooking. I enjoyed this.
Jim is wonderful isn’t he. 😊🐙
I love when my husband makes grilled octopus in chilly lime oil its so good
I'm glad to see uncle Jim and uncle John well. Please be safe, warm, and have your bellies full.
Thank you for teaching me so many things and recipes. I appreciate it
Jim is an excellent chef. He makes it look easy and amazing his choices of blends of spices and vegetables. Interesting.
Thank you for the kind comments Richard
I enjoy these videos with Jim very much. He's an excellent cook.
But on this video, I think the very last scene of you and Jim sitting together is my favorite. Family is so important. ❤️ ❤️ ❤️
The banter is good too.
Wow that guy can cook like you can fish . Thumbs up as always, keep happy all.
He is a master of his craft for sure. 😊🐙
Thank you for your kind comments, I love cooking! please keep watching
I’ll put yer finger on it, it’s bloody delicious! This was wicked smart John and Jim cooked up a storm,he’s a talented bloke. Loved watching this and great to see the Fam. Well done and THANKYOU extra treat and am very happy good lad
The octopus is an animal I have immense respect for, everything about the creature is fascinating and impressive.
The fact that they are also delicious is a bonus.
Agreed.
you do know my wife had to wait for her steak while i watched this great vid cus i love octi and what a great cook ... cheers
🤣🤣
That’s funny!!
That was Trippel shift by Jimbo ,that man is a machine top class catch & cook video top class channel nobody gets close for quality and content .
Cheers Dean
Jim Is a legend everything I watched him cook looks amazing and the octopus 🐙 looks delicious. Well done Jim 👏
Thank you Thomas
Jim truly is wonderful. 🐙😊
Jim has done it again with 3 surprising ways of cooking the octopus, you can see how much enjoyment Jim gets from cooking the food that you have caught and good luck to Hannah when she competes.
Thank you Debra and have a wonderful day. 😊
Thank you Debra, always a joy to cook
Looks really tasty Jim's pulled out all the stops what an epic meal
Thanks Jim
He always delivers the goods. 💪🏻
This has been my favourite catch, clean, cook. You rarely see Octopus on British menus, but handled as well as it is by Jim, it's bloody marvellous.
He knows exactly what brings out the best side of what ever creature you bring home!! I could almost smell the garlic! Haven’t tried any of one that large. But have eaten much smaller tentacles like calimari! I enjoyed it while hot . Not a fan once cooled off! Thanks for sharing! He’s such a lovely man! 😉❤️👍
Wish I had a friend like Jim, inspirational cooking
Better than that. He’s my father in law. 😊
Unbelievable, jim is like a set of kitchen staff on his own 🤤😂 absolutely brilliant
Thank you for the compliment!! Delighted you enjoy the films
Octopus, one of the best things you can eat from the sea. Love it!
I'm portuguese. We first freeze the octopus, it really helps to soften it up. Then cook on low heat for +1h, depending on how thick it is. We only put salt in the end. Once you can easily pierce it with a fork and it feels very soft, turn the heat down, add salt and leave it to cool down. At least that is the way I make it.
Yes we do that too.
FISH LOCKER: I gotta say, I Love Jim!!!
I also love how you delibretley incorporate Family, Friends & your love of Creation, which appears more and more obvious, the more of your videos I watch!!!
I have been in health care for 26yrs +, and I now find myself taking a much needed & up until recently NYD - PTSD break...
I now have a disabilite(s), issues I struggle with on a regular basis, yet when I see Jim immerse himself into his "art", what I can only assume was his profession, or a life long passion...
..."The food" ...Cooking... Being - "In the kitchen", "hands on"...
...And to watch his communication go from not quite perfect (wether it be camera shyness / age related), yet still very clear...
...But to then be completley 100% clear with no "artifact" yet all the while still very clearly from an intelligent, educated, thoughtful, skillfull articulate person...
...Well, I don't know what to say, except that it makes me happy, and makes me think of A hope that lies ahead for all humankind if they so desire!
ISAIAH 35:5-10
REVELATION 21:3,4
We are very simply sharing what we love doing. We are so fortunate to have Jim share his passion for cooking with us - and I know both Jim and I have had similar issues to yourself through our lives. I hope that our videos may help folks out in some way. Take care and have a wonderful day. 😊💙
Fabulous Jim. Thank you - again. This one in particular, I will take away, play back and take notes as one thing I adore is octopus/squid having spent almost 7 formative years in the Far East in my teens and numerous trips back out there in my 20's. I could taste every mouthful John!!! Envious!
It's always a pleasure to take a trip to Spargo's kitchen. Thank you!
Thank you, John. And also thanks to Chef Jim. Made up recipes are the best. Crunchy greens are very good for you and tasty. Jim has a great sense of humor.
A recipe is an expression of a moment in time Jim.
You should do catch and cook more often. It is so entertaining to watch
Thank you.
I enjoyed that one, to see the Jim get into it ! thats what fishing and life is all about. so many years of experience there. Use it guys learn from it because if we dont we will forget
Super cooking with beautiful ingredients. I can almost smell the flavours with the lovely sizziling! No stone left unturned in the different cooks. Marvellous. Well done, thanks!
Thank you Kieran, try it, the aroma’s are a feast in themselves
This is really good meal The Fish Locker. 😊
Perfection.
@@TheFishLocker I agree 👍. Cheers. Taste delicious.
These catch and cooks with Spargos kitchen are the best.
Thank you. I am glad you enjoy them. 😊
What a delight..Fish Locker, JIm 'the truely amazing cook' and an octopus for lunch there no dought there's a silent appreciation on both sides .thank you both its a joy to see the catch to the plate.
This is probably my favourite catch and cook episodes - so far - brilliant
'Spargo Jim' is a TREASURE.
OMG I can’t wait to get my hands on some octopus. What a great video. Loved to catching of it too 👍
Good luck 👍🏻🐙
Thoroughly enjoyed watching Jim turn that octopus into a delicious feast fit for a king, very inspirational stuff!
Cheers Brendon
Interesting and informative!
In my own experiences trying to cook octopus and squid it always came out like rubber, so I gave up.
But with these new insights I think I have another go at them.
Jolly good!
Thank you!!!!👍👍
I hope the video helps folks out. 😊🐙
As an ex chef I learned long ago. With octopus and squid its one minute or one hour. Lol anything in between is rubber band!
Do try again it’s well worth it
@@Emeraldwitch30 Why would you cook it for one hour if you can cook it in one minute?
Which one is the best?
@@JazzFunkNobby1964 I do a lot of stir-fry type cooking so very quick and less than 5 minutes on the heat for sure so its quite tender but if you go too long say 15 minutes it gets hard like rubber bands and then you have to get past that stage by cooking at least an hour.
Most octopus I get has been frozen and I haven't had too many issues with it being rubbery. I think freezing breaks it down.
Now I've deep fried too and that's a fairy hot and fast method too.
The only other way I've had it is basically alive at a Korean restaurant where they pulled from the tank and chopped them into bits and served it moving on the plate. It was okay bit a bit creepy to feel the muscles wriggling about while you chew.
I'd probably never order again as I prefer it cooked.
YOU SEEM SO GOOD NATURED--A PLEASURE TO WATCH YOU WORK. THANK YOU
Thank you, have a wonderful day. 😊
Jim the magician ! What a fantastic feast ,!!!! 👍🏴
That feast looked amazing! Great food, Great friends, Great life!
It was, am blessed with friends and family and it’s a wonderful life
@@jamesspargo7821 would love to see more cooking videos from you, btw, you move like magic in the kitchen! It was so relaxing watching you create, I swear I could taste and smell it all through the screen!
We are simply sharing what we love doing. Have a great day and take care 😊🐙
Thank you very much John & Jim love watching Jim cook look forward to another fishing and cooking lesson.
That was astounding…
What a great idea the potato starch stock is! That is a gem I will try out.
Jim is full of wonderful cooking tips like that. 👍🏻
Looked absolutely scrumptious. Only had Octopus once. It was in Greece and was really rubbery.
greetings from croatia, awesome ideas for octopus...
Thank you and greetings.
As always spargo's kitchen produces some delightful mouth watering dishes Hmmmmmmmmmmmmmm
Everyone will be wanting shouts from Jim now everytime you do a catch/cook video!! But Jim is a genius.he said he was making it up as he went along!! Bit shout to Jim from Northern Ireland!! John...you are definetely well fed with some amazing meals
Hi Gordon!!
@@jamesspargo7821 hope you and the family are doing well. Thank you so much for the reply!!
Oh man... We can taste the octopus all the way down here! Looks delicious!
I'm jealous now! I've never eaten Octopus that wasn't chewy as boot leather. That pan-fried bit looked the best to me. Thanks John and Jim!
What a top couple of blokes! Thank you.
I love learning how to cook and Jim is a wonderful teacher
This is THE best cook and clean video I have seen, ever. Many more of these, thanks. The Cook was amazing.
Thank you
Amazing watch! Jim is amazing at what he does, a real story telling approach to cooking. Excellent to see firstly the catch in your other video and then to see the finished dish on a plate. I hope you both enjoy the rest of your week :D
These films are a pleasure to make for the fishlocker family
My goodness what an absolute feast! Jim is a legend!
Looked amazing as always!!
It’s always great to watch Jim weaving his magic in the kitchen ✌️
I am amazed. Jim made something I absolutely detest look like a DELICIOUS meal! Yummy.
I love these videos with Jim! He is brilliant!
Too kind William, I love sharing my bit of knowledge
Jim is simply wonderful isn’t he. 😊😊
Now I’m going to have to find me some octopus….. I could nearly smell that delicious cook up through the phone . Well done guys 👏🏻
Depending on where you live on this lovely blue marble -in the US I've had really good luck finding good frozen octopus 🐙 at my Asian market. Ive even gotten lucky and nabbed a whole 2 flats of small ones called web foot octopus. I love the little ones in a cold salad with sesame dressing. So tender and yummy.
Hope you have good luck.
There’s still a good few down this way mate. I’ll get you amongst them when you come down. 👍🏻🐙
The peppers look delicious, like the cubanelle variety I'm growing this summer.
A delightful meal!
🐙
Thank you, I really enjoyed this from the episode where the octopus was caught to the octopus cook-up.
Thank you Casper delighted you enjoyed the catch and cook
It is our pleasure Casper, we are simply sharing what we love doing. 😊🐙
Great video, I'm a chef and I was schooled on this one.
I loved this. I'm a retired (from line cooking) chef but still love to see this work. I thought a nice remoulade including a reduction of the octopus stock, strained, would be an amazing dip for the crispy fried Octopus. Yummm!
One of my favorites !! Well done , lads.👍
Cheers Mac.
Blinking delicious, I could tuck straight into that. I love doing them on a BBQ after a nice 30 min boil in heavy salt water with an onion and lemon. The BBQ really gives it that smokey taste. That said I haven't done it with the Octopus equivalent of the Kraken, boy that things was mahoosive, well done team Locker!
He sure was a big old Octo wasn’t he!! 🤣🐙
Surprised that the meat was tender. Freezing before cooking a protein worked well. Enjoyed and learned, which is your talent. The video/picture captured of you two framed in the kitchen at the end, is priceless.
It was really good eating. A fair amount of cooking but really good eating.
The pre cook is so worth while, the eating quality of the meat was excellent! Am delighted you enjoyed the film, thank you for support
That looked GORGEOUS! Never fancied octopus, but me and my wife were drooling over Jim's dishes!
So glad those beautiful colours returned once it warmed up. Wasn't looking too appetising straight from the freezer, but it sure perked up when boiled.
Never looking too good when starting out, but boy what a transformation!!
@@jamesspargo7821 That magic Spargo Kitchen abracadabra turned it into some of the best looking dishes we've seen in a LONG time. Alas, we can but imagine the taste, although, we were pretty damned sure, it would have been divine!
....tentacles. Haha! Fantastic video as always and very happy to see another Spargo Kitchen video. Thanks for the great content as always! Cheers from Arizona.
It is our pleasure Mike. 👍🏻😊
Jim is there anything you can’t turn into a delicious delight.All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
Wow!!! What a feast. My saliva glands are in overdrive now 😄. Jim really knows his stuff! Very nice video…….Thank you John!!! 👍🎣🦑
What a lovely meal john
It was delicious.
Every time I watch Jim in his kitchen I know it's going to be great food, great conversation, and a wonderful learning experience. I was thinking that the cabbage crisp would be an excellent source of protein during a difficult hike or a backpacking trip...or better yet, in the emergency stash for that just in case moment. Thank you for taking us back to the kitchen, your father in law teaches me every time. Still wishing for smell-o-vision, lol. Great video Sir, thank you for sharing it with us!
Careful what you wish for bro, some of that bait and chum are smells you don't want to ever know about hahahaha 🙂
Thank you Jim. All my family cook and bake, my dad was a cook in the army and my brother was a chef. I can boil an egg and open a tin of beans. 😀.
You are definitely a master.
Thanks again. 👏👏👏.
Take care and stay safe all.😷🙊
I started my career in the Army Catering Corps as a boy entrant 50 years ago! Thank you for your comments
I love that he cooks from basic and mostly fresh ingredients, without premixed / ready made stuff from the supermarket.
Hared you talking about a sharply flavored mayo sauce, here's a recipe I learned in the Danube Delta (goes well with many kinds of fish and seafood): a cup (100-150ml) of fresh mayo, a cup of creamy yogurt, the juice from one lemon, 5 garlic cloves (crushed into a paste), a teaspoon of table salt and a pinch of fresh peppermint or basil leaves (finely chopped). Mix everything together in the listed order, than put it in the fridge for an hour to serve cold. If you don't like garlic just skip it and add more peppermint / basil. If you can't find creamy yogurt you can mix sour cream with regular yogurt (about half and half), it's not the same but gets close enough in flavor if not in texture as well.
Going to give your recipe a go, sounds delicious
Absolutely my favourite Jim’s cook off , had octopus in Greece my times , but that table of lovely treats had me enthralled, many thanks again to you both .
John , this cook definitely deserves his own 1m subscribers
Thank you for your kind words Anatoli!
I agree. 😊💙🐙
i was one who called for this and it looked amazing i always have octapus when have tapas and love it ,all of it looked delicous
It really was delicious Eddie.
That was a masterpiece of different techniques. I especially liked seeing an old school classic coming out the back catalogue, Polonaise! That took me back. 🤤👍
A word not seen on menus now, how the Christmas sprouts are improved by its use!!
What a delight to watch him. I’m amazed how he goes about putting things together with such ease.
Great to watch, thank you all👏
Too kind Stephen King
I am having such a delightful time watching this!Thank you so much💥💥💥
It is our pleasure Deborah. Have a wonderful day. 🐙
Spaigo is a great addition to John's Channel keep up the good work John .
Jim is wonderful isn’t he. 😊🐙
That man can multitask! Everything looked delicious 😀
Great video,Jim is a skilled cook and you always seem to be filling your face with whatever he is cooking.
Jim is such a beautiful and perfect contrast to your no nonsence style. what a great pair. I love watching these videos. Warm Octopus and Potato Salad was a favourite staple dish in Rome, when I visited Italy this year for the first time. First time Id tried it, delicious. I can imagine it would have been 1000 X better if freshly caught that morning. Jims dishes looks magnifico!
Thanks for sharing once again. I love the catch and cook videos
It is our pleasure Bex 👍🏻
jim seems like a top bloke
Love Jim’s Keith Floyd moment “stay with me John”
Pleased you noticed the reference, I wondered if anyone would
Jim is amazing, what a menu! So much creativity and skill in the kitchen 🙌🏽
Thank you Miss GeeVious
Top notch video. I always enjoy the catch and cooks with Jim.
How he keeps up with all the different varieties is just amazing and lovely to watch.
Great isn’t he. 💙
Simply delicious… No need for explanation…. Jim your a genius…🐙🐙🥳🥵
Mr. John Locker you are becoming a legend in you simply and beautifully presented extremely useful and entertaining videos along with your family and the chef Jim👌 absolutely loved it...
Thank you
The Legend that is Spargo. Really enjoyed that one mate.
Love Jim's cooking, he is never short of ideas and has taught me new ways to cook. Don't know where I would get fresh octopus from but it looked delicious, as always. Thanks to you both- hope Jim enjoyed the cinema and Hannah did well.
Hi Cyn, I did enjoy the cinema, thank you for your lovely comments, enjoy your cooking, I love it
I love watching your catch and cook videos, but it's an extra special treat to see you guys enjoy it as a family. Jim should publish a cookbook if he hasn't already. If he has please send me a link 😁.
Jim is working on it now I believe. 😊👍🏻
@@TheFishLocker That's great to hear! I can't wait to get one. ❤️😁
Was looking forward to this follow on. You didn't disappoint. Great video John. 👍
I am allergic to seafood, but I love watching Mr. Spargo cook it!
Thank you so much for this lovely 8 legged feast!
I'd never have thought to try it in a mixed veg salad!
I hate to say I mostly cook octopus 🐙 and squid 🦑 Asian styles or grilled in Mexican fashion! This all looked so lovely and yummy my poor tummy protested my lunch of smoked sardines on buttered toast lol.
I have occasionally cooked octopus in an Italian grill flavor with a light pomodoro sauce over angel hair pasta.
I will be going to the Asian market to see if I can find some octopus 🐙 🙂 the lovely Japanese lady who owns this market absolutely loves seeing me buy big boxes of squid or octopus out of the big freezers. Alway asks what im planning on cooking. Shes so sweet.
I wish I could send you some garden veg as the yellow and green zucchini are just coming on and would be lovely in your salad. I think they are courgettes in your area.
Thank you again for listening and cooking up that lovely meal at our request. I'm sure your father in law is hoping we don't ask you to bring him some odd dogfish or other sea creature to cook. 😁🤣
Hello emeraldwitch, thank you for your kind response to our film, I do enjoy cooking with courgette particularly yellow, used to grow Cornish Gold, “ gurt lickers” ( that’s big in Cornwall speak) I had to stop growing them as I am limited to collecting rainwater for my allotment, courgettes are thirsty!!