Tako (Octopus) is daunting for those new to sushi or to making sushi as home. It looks strange to those unaccustomed to eating it and has a chewy texture that requires thin-slicing in order to be served as a sashimi dish. Tako is somewhat of an anomaly in the sushi world in that it is almost always boiled before consumption in order to bring out the faint flavours of the dish, and more important to tenderize the meat. Tako is sourced from all over the world, with most of the product arriving from the Northwest coast of Africa. It is also commonly fished in Asian waters and the Mediterranean. It is then almost always processed in Japan, which is the hub of octopus preparation, freezing, and shipping. Octopus are short-lived, and so do not accumulate the mercury the same way as large predatory fish with long life spans, and are high in protein. Nutritionally, an octopus is a fairly low-calorie meal.
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