Old Bang Bros Episodes

Paul's cousin speak

This Christmas I went to buy an octopus to prepare the Galician struck me find on the shelves of the supermarket fish a number of octopus cooked and ready to be prepared, and also all identical in size and presence. It was something like a clone octopus, a distant relative of the legendary Dolly. I read the label carefully, announcing the product and Octopus vulgaris (common octopus, but in Latin) and Palencia home. Palencia is a English province in the Autonomous Community of Castilla-Leon in the north, pro who has not, far from being landlocked.

What accounts for the origin of my octopus? The only one I've found is called farm. I'm surprised, because he understood that the reproduction of the octopus in captivity is very complex, but not I am surprised at all.

When I offer a bass in Algeria, I have to ask your weight, whether for one or two people, while in Spain are all exactly alike, so-called "ration." Something similar happens with the turbot, increasingly easy to find in the English fish markets, at the best price and taste quality much lower than that of the same turbot from the extractive industry that very rarely get one in Algeria. I remember how small clams caught in the river from Laredo, that my mother used to give pleasure to a paella of marsh, and how far the clams have the same taste as if made of plastic. I am aware

that aquaculture has started an unstoppable path and wild trout, salmon, sea bass, lobster, clams, halibut, monkfish or the same octopus, fish after a life of liberty, are taste and for the memory. Consume much more than what the sea can provide a natural way and we are facing the only solution which will also permit the survival of the species. Algeria is a haven where you can still eat some of these products of exquisite taste, but it is coming hard on the aquaculture and the future is already sung.

And in these disquisitions ended up buying one of thirty or forty identical octopus my supermarket, I took it to home, chopped and prepared with oil, cayenne pepper, salt and bay leaf. And at the table. I noticed no difference with the octopus before. Perhaps because the octopus is not especially noted for an intense flavor, but texture muscular. Or maybe because we have some time, unknowingly consuming octopus grown and our taste buds have adapted to new circumstances.