Braised Wish Tide Octopus

Braised Wish Tide Octopus

　　What is wish tide? Wish tide refers to small octopuses. Along the coastal areas of eastern Zhejiang, small octopuses are called "wish tide," possibly because they live in tidal flats and, when the tide comes in, they attack small crabs and mantis shrimp that wash ashore. There's a saying: “The big-headed wish tide with eight legs, no young man of eighteen can catch. Standing in its hole waiting for the tide, it brings crabs and shrimp for a non-stop feast.”

　　 In the past, people in Shanghai loved to eat cuttlefish. They would slice the flesh into what’s called “cuttlefish slices” and carve the flesh into floral patterns known as “cuttlefish rolls.” Braised cuttlefish was called “big-roasted cuttlefish.” As for squid, people usually ate dried rehydrated squid. But octopuses were generally not eaten, except by some old Ningbo locals who would buy a few wish tides to cook with pickled vegetables—the taste was incredibly delicious.

　　 Among the famous "Sixteen Dishes of Seafood" in Shipu Fishing Port, Xiangshan, Ningbo, braised wish tide octopus is one of them. The live wish tide is slit open, its internal organs removed (no need to peel the skin), then rinsed and slightly drained. Heat oil in a pan, add ginger and stir-fry briefly. Toss in the wish tide and stir-fry until it changes color. Pour in cooking wine, let it simmer for a moment, then add an appropriate amount of dark soy sauce and a little water. Simmer over medium-low heat for 10 to 15 minutes until the sauce thickens into a rich, glossy glaze. The resulting dish has tender yet crispy flesh, with a texture even better than that of cuttlefish. In Xiangshan, Ningbo, this is definitely a standout dish worthy of serving to guests.

　　 In recent years, Xiangshan seafood has become increasingly popular in Shanghai, and many people have also grown fond of wish tide. As a result, the price of wish tide in the Shanghai market has soared, from the original 2 yuan per jin to the current 10 yuan per jin. However, since the wish tide sold in Shanghai markets is already dead, it’s best to blanch it in boiling water first to remove any fishy smell before cooking—it tastes even better that way.