Whenever I saw a documentary about the Greek islands they showed the small and picturesque ports that each town has. These ports with moored fishing boats, stern seamen and taverns with sidewalk tables where one can eat seafood that has been caught hours before. And what I always saw was pieces of octopus hanging, dozens of them.
It gave me a bit of an impression and when I traveled to Greece I saw it live. Asking the reasons I no longer have doubts. The fact is that the water of the Mediterranean Sea is very salty and therefore octopuses keep a lot of salt in their skin. For this reason, when they are caught and unloaded from the nets in the port, he has a habit of hitting them several times. These blows loosen the muscles, the octopus is a very strong animal, and after leaving them hanging in the sun makes the sea water evaporates slowly.
The water evaporates and what remains is the salt, therefore the marine flavor is preserved and then when you eat it your mouth is filled with the flavor of the sea, a little water and an octopus whose skin is soft and delicious. That is the reason why Greek fishermen beat and hang their octopuses.
I would like to cook your recipe, but how many hours in the sun and how to cook it and it tastes very tasty. Thanks
The Galicians also hang them in the sun .. And the Basques, only they let them dry until only a fine skin remains .. Each teacher has his booklet 😉
To cook it, it is advisable to give it blows since this way the fibers are broken and you avoid that when you cook it, it remains hard. If you do not want to give those blows, you can also freeze at least 12 hours. The cooking is short but it is good to put a cork (preferably one that goes in the wine bottles). Don't ask me why, but it looks much better. The best octopus I have eaten has been in FONTSAGRADA, LUGO (GALICIA) Exquisite pulto a feira and excellent home-grown Ribeiro. Greetings