"Musashi" > wrote:
> "James Silverton" > wrote in message
> [ . . . ]
> Yes, Tako is neither raw nor a fish.
> Traditionally it is used boiled.
> That said, in some of the top Japanese restaurants you may find actual
> "raw" tako.
> Both Hatsuhana and Sushiden in Manhattan
> often have this. Usually it's served as "Nama Dako" (raw tako) a sashimi
> appetizer.
>
> "If something is only par-boiled after an hour and a half, I hate
> to think how much jaw exercise I'd get eating it raw! :-)"
>
> Contrary to what you might expect, in raw form
> Tako is very tender and nothing like when cooked.

It's been my experience that squid and octopus are tender if cooked less
than two minutes or more than two hours.

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