The Common Octopus has been much studied, is heavily fished, and is enthusiastically eaten in many places.
Octopus Biology
Octopus are invertebrates in the phylum mollusca. They are related to the slugs, snails and bivalves.
- The Common Octopus (Octopus vulgaris) is a widespread species. It can be found in the shallower waters of the continental shelf (down to around 150 metres) almost anywhere except in the polar and sub-polar regions.
- There might well be several related species, but they are all classified as Common Octopus at present (until further research has been carried out).
- The eight arms can reach up to 3 feet, and they are armed with pairs of suckers. The mouth contains a very effective ‘beak’ which looks very much like that of a parrot.
- All octopuses are very intelligent. They are capable of squeezing their boneless, shell-less bodies through very tight places, and can learn how to run through mazes made of narrow pipes. Their mental abilities are so great that in the UK octopuses are regarded as honorary vertebrates in law for the purposes of cruelty legislation.
The Common Octopus eats many types of shellfish, and they are particularly fond of crabs. They usually leave the remains of their meals lying around close to their hiding place, and these ‘middens’ give a good idea of exactly what the individual has eaten lately. All octopus are opportunistic hunters, and there are occasional surprises (watch this video of a shark-octopus encounter!).
Octopus Fishing
The Common Octopus can be caught by bottom trawls, or by using special unbaited ‘octopus pots’ (which the animal presumably uses as a hiding place). More than 20,000 tonnes are caught each year, and there is concern that this might eventually begin to reduce their numbers.
Octopus as Food
- Octopus is eaten worldwide, and particularly throughout the Mediterranean region. They are frequently grilled (look at a Greek recipe for Htapothi sti Skhara - Flame-Grilled Octopus).
- Ouzo (ο?ζο), an anise-flavoured Greek spirit very similar to the pastis of France, goes remarkably well with grilled octopus, and on many of the Greek islands there are specialised ‘Ouzeria’ where the main offering is octopus and ouzo.
Fishing is a traditional and still very important part of the local economy on many of the Greek Islands in the Cyclades group. Chora, the main town on Naxos, for example, has a seafront lined with Taverna which specialise in seafood. Tourism is obviously the major industry – but the tourists like locally caught fish! The restaurants have octopuses hanging in the open air to be sun-dried while their friends are being grilled, and the pungent smell of ouzo wafts over from the Ouzeria to add to the evocative atmosphere. Sun and sea, octopus and ouzo – what could be better!
Main reference: Octopus vulgaris – Animal Diversity Web.
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