Octopus is eaten in many cultures and is a common food on the Mediterranean and Asian coasts. A common scene in the Greek islands is octopuses hanging in the sunlight from a rope, just like laundry from a clothesline. They are often caught by spearfishing close to the shore. The fisherman brings his prey to land and tenderizes the flesh by pounding the carcass against a stone surface. Thus treated, they are hung out to dry, and later will be served grilled, either hot or chilled in a salad. A common preparation technique involves classic Greek spices and seasonings, often including olive oil, garlic cloves, oregano, pepper, and lemon juice. On the whole, the octopus is considered a superb meze, especially alongside ouzo. SHOW MORE
In classical Greece, Aristotle (384–322 BC) commented on the colour-changing abilities of the octopus, both for camouflage and for signalling, in his Historia animalium: "The octopus ... seeks its prey by so changing its colour as to render it like the colour of the stones adjacent to it; it does so also when alarmed."
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