Octopus

Octopus is a marine creature with eight legs and a soft body, known for being both a culinary delicacy and a fascinating animal in nature. Octopuses are recognized for their intelligence, flexibility, and hunting skills. In seas such as the Mediterranean, Aegean, and Black Sea, some of the most common local species include the “şeker ahtapot” (sweet octopus) and “zeytin ahtapotu” (olive octopus).

Thanks to its flavorful meat, octopus is widely used in cooking. It is available both fresh and frozen and is a popular seafood item in many cuisines around the world.

General Information

• Scientific Name: Octopus vulgaris (Common octopus), Eledone moschata (Musky octopus)

• Habitat: Octopuses are widely found in the world’s oceans, especially in the Mediterranean Sea, Black Sea, Pacific Ocean, and Atlantic Ocean. They prefer deep waters and rocky sea bottoms for shelter.

• Size: Depending on the species, octopuses can range from small (around 30 cm) to very large (up to 2–3 meters). The average adult octopus measures about 60–80 cm.

• Color: Octopuses are famous for their camouflage abilities. They can change their body color to shades of brown, green, or reddish tones to match their surroundings. When stressed, they may appear in brighter colors.

Nutritional Value (per 100 g):

  • Calories: 80–100 kcal

  • Protein: 14–16 g

  • Fat: 1–2 g (very low)

  • Omega-3: 0.2–0.5 g

  • Vitamins: B12, B6, niacin

  • Minerals: Iron, phosphorus, potassium, selenium, copper

Octopus is a low-fat, high-protein seafood rich in essential minerals and a good source of vitamin B12 and omega-3 fatty acids, making it a healthy addition to a balanced diet.