The Frutti di Mare a seafood salad made with octopus smoked mussels cuttlefish pickled mushrooms and castelvetrano olives to be offered at Taralucci e Vinorsquos soontoopen NoMad location in New York City Photo Giada Paoloni

The Frutti di Mare, a seafood salad made with octopus, smoked mussels, cuttlefish, pickled mushrooms and castelvetrano olives, to be offered at Taralucci e Vino’s soon-to-open NoMad location in New York City. Photo: Giada Paoloni

Octopus has gone from ick to menus everywhere

Once seen by diners as too exotic or too chewy, octopus gains popularity in the last decade

Octopus, once seen by diners as too exotic to even try, or, if they did try it, too tough and chewy for their taste, has in the last decade or so gone from ick to menus everywhere.

Over the last 11 years, the cephalopod has increasingly gained acceptance, and diners can now be found eating it grilled, braised, boiled and otherwise at all manner of restaurants, according to the latest research from Datassential MenuTrends. Octopus now appears on 8 percent of restaurant menus, an

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