26 September, 2006

Fishy Delights 6: Bajamar Octopus in Garlic Sauce

I had never even heard of the Bajamar brand name until I ran across a big basket full of these cans at one of the local Hispanic supermarkets. They were 99 cents each - a bargain when compared to the Goya brand, which retails for $1.69 or more.

Bajamar Octopus in Garlic Sauce, while not quite as flavorful as Goya, is still an excellent product. I found big chunks of octopus tentacle in a pleasant, garlicy vegetable oil base, lightly seasoned with salt. There was no spicy overtones, but there does seem to be just a hint of smokiness (which I think may be a "phantom flavor" produced by a combination of the seafood brininess and the garlic.) These chunks are much chewier than the Goya offering as well, which is more in line with the nature of the product - octopus is notorious for it's resilient meat.

Overall, Bajamar makes a good product and I'd buy it again.

Quick recipe idea:

1 can Octopus in Garlic Sauce (4 oz.), partially drained
1 tbsp sweet onion, thinly sliced
1 tbsp sliced ripe black olives
Freshly ground black pepper to taste
Salt to taste
"Italian seasoning" - or use a little dried thyme, basil, and marjoram instead
1 small fresh ripe tomato, cubed (about 1/3 cup)
White wine vinegar

Drain most (but not all!) of the oil from the can of Octopus and dump the contents of the can into a bowl. Add onion, olives, salt and pepper, "Italian seasoning", and tomato. Sprinkle lightly with a bit of good white wine vinegar, and toss to combine.

I served this as an appetizer at my sister's place over the weekend.

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