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I think they are dead...
On the note of octopus, it is relatively inexpensive in the supermarket.
Even so, I have not had the guts to fix it for dinner. How do you cook octopus?
To answer that question-hopefully-I have a new bilingual (English-Japanese) cookbook, and I really want to work through it like Julie and Julia but today is not that day.
Here is raw fish and squid, but other delights include: fresh fish in every shape and size and color, freeze dried fish, regular dried fish, frozen fish, crabs, lobsters, roe, krill, and clams. It is all jammed together in the market for a normal day.
I think I need to learn more about how to gut and cook fish...
If I do it improperly, the fish will look at me with those accusatory eyes, and I don't want that.
What's the difference between raw fish and fresh fish?
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