Behold, The Octadecapus!

I’ve been a big fan of Threadless for ages, but I’ve never got a shirt from them. If I were to get a new shirt, I’d probably get one with this crazy Octadecapus!

Octadecapus

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Filed Under: Culture, Gear, Non-Fishing, Octopus
Tagged: , ,

January 9, 2009 | By Clive Mathias
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2 Responses to “Behold, The Octadecapus!”

that is super cool!

chris on January 9th, 2009 @ 11:00 pm

Talking of shirts, will i be getting mine sent soon?! Cheers!

Woody on January 10th, 2009 @ 3:30 am

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From The Table of Adam Guy – Japanese Flounder

Like all flatfish, the flounder are cut into four fillets, rather than two as for normal fish. Then the fish pieces are skinned, and the 'wings' separated from the meat. The best part of the flounder are the fatty wings which are delicious as sashimi, and the fact that they comprise so little of the total meat of the fish makes them a rare treat. The skin is also tasty deep-fried or parboiled. But the fillets themselves are also quite delicious in their own right, here I have salted and pressed them between konbu kelp leaves, and then cut and served them just like sashimi. The flesh of the flounder is quite sweet and firm, and is complemented perfectly by the perfumed flavour of the kelp.

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