Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

Octopus may not be your first impulse when you stock up on canned seafood, but this smoked octopus recipe will change that. Wildfish Smoked Octopus not only takes the time and guesswork out of cooking octopus, but also imparts the clean aroma of Alaskan Alder wood smoke to any accompanying ingredients

Our octopus is harvested from the Bering Sea by Dustan Dickerson, captain of the fishing vessel Raven Bay. Dustan and his wife Evie operate Raven Bay Seafoods in Dutch Harbor, Alaska, targeting sustainable fish species that are overlooked by other fisheries.

Bering Sea octopus is the best of what you probably love about octopus: clean, lean, mildly briny sea protein with just the right amount of bounce in the bite.

Since we've captured those ideals in a can along with the magic of Alder wood smoke, all you'll need to do is round up some Maitake mushrooms (also known as Hen of the Woods) and baby potatoes for this remarkably easy octopus dish. 

Smoked Octopus with Maitake Mushroom and Fried Baby Potatoes

Serves 2-4


1 can Wildfish Smoked Octopus, drained with brine reserved, cut into bite sized pieces
10 ounces Maitake mushroom, sliced
6 ounces whole, boiled baby potatoes, skins on
3 cloves garlic, chopped
2 tablespoons breadcrumbs or Panko
2 ounces olive oil
salt and pepper
fresh and dried herbs of your choosing


Heat olive oil over medium flame in a wide skillet. Add sliced mushrooms and garlic, tossing in the oil to coat. Bring the flame to medium high and sauté, taking care not to burn the garlic.

When mushrooms are half-cooked, add octopus meat and sauté until it begins to take on crispy edges. Add the brine, toss, cover and reduce flame to the lowest possible setting. Simmer gently until mushrooms are tender. Season to taste and set aside, covered.

Cut the cooked potatoes in half. In another skillet, pan fry the potatoes in plenty of oil until golden brown. Remove from skillet and toss with salt, pepper, and dried herbs of your choosing.

Quickly reheat the octopus and mushrooms over a high flame, tossing briskly. When the mixture begins to take on crispy edges, sprinkle in breadcrumbs and toss to coat. The breadcrumbs will absorb the now smoke-flavored oil and add a dimension of crunch.

When the breadcrumbs begin to brown a little, serve the smoked octopus and Maitake mushrooms alongside the fried potatoes. Garnish with chopped fresh herbs of your choosing.


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