Octopus is better eaten when it is young with a smooth, tender, and delicious flavour.
Since Baby Octopus has many fascinating textures and tastes, Asians value the small form of octopuses more than the big ones.
Many dishes, such as tempura and sushi, can be made with this fleshy texture and delectable flavour.
Baby octopuses range in colour from white to pinkish, depending on the species. The octopus’ colour is caused by astaxanthin, which serves as the animal’s pigment.
Baby octopus contains more protein and fewer calories than other meats. It’s also high in omega-3 fatty acids, mostly present in oily fish like salmon or mackerel.