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Fish and Seafood
How to Clean Octopus Download Article 6 Recipe Ratings | Success Stories Co-authored by Alexander Diestra
Last Updated: February 19, 2026 References
Download Article
Cleaning the Head
|
Removing the Beak
|
Rinsing
|
Expert Interview
|
Tips
|
Warnings
|Show more|Show less X
This article was co-authored by Alexander Diestra. Alexander Diestra is a Chef based in Portland, Oregon. His key focuses are seafood and sustainability, and he works as Executive Chef at King Tide Fish & Shell restaurant. He has over 20 years of experience in the restaurant industry, and has served as Executive Chef for several reputable kitchens, including Saucebox Bar and Café, where he brought Asian fusion flavors to life, and Clarklewis, where he became a pro creating menus based on foods in season with a farm to table style menu. Most recently, he served as Executive Chef for Andina, a pioneer in the Portland Peruvian food scene, and launched the restaurant's celebrated street-food inspired pop-up, Chicha. At King Tide Fish & Shell, Chef Alex has refined his menu to highlight farm-to-table dishes with hints of Japanese and Peruvian cuisine prepared with local, sustainable ingredients. He received an Associate’s Degree in Culinary Arts and Chef Training from Le Cordon Bleu’s Portland, Oregon location. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been viewed 121,818 times.
Cleaning an octopus is the first step to making exquisite seafood dishes in your own home. Although you can buy pre-cleaned frozen octopus, some fresh octopus is sold without being cleaned. Cleaning an octopus involves removing the internal organs, skin, and beak, leaving the tentacles and body for cooking.
Steps
Part 1 Part 1 of 3:
Cleaning the Head
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1 Slice off the head if you won't be using it. Cut a firm, straight line just below the eyes through the flesh. A sharp knife or kitchen shears work best.[1]XResearch source
2 Dispose of the internal organs if you want to keep the head. Slice through the head membrane at the base, to create a pocket-type structure with the flesh. Turn the pocket inside out, exposing the entrails and internal organs. Pull all of the innards away using your hands, and cut through any membranes.[2]XResearch source
The internal organs include the stomach sac, which is around the size of an avocado stone, the pipe structure, and many loose membranes. When all of the innards are removed, the head will be empty and look like a hat.[3]XResearch source
You will be left with an empty, pocket type structure. Flip it back the right way around to continue.[4]XResearch source
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3 Detach the eyes. Pinch together the flesh surrounding the eyes, and neatly slice them off. You can use kitchen scissors or a sharp knife.[5]XResearch source
The eyes are disposed of in the majority of recipes. However, some people enjoy eating the eyes fried.[6]XResearch source
4 Remove the skin. Use a knife to make a small incision into the outer membrane. You can then easily peel the skin away using your fingers.[7]XResearch source
Advertisement Part 2 Part 2 of 3:
Removing the Beak
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1 Spread the tentacles to locate the beak. The beak is found amid the start of the tentacles. It is black and looks similar to a bird’s beak.
The beak is used by the octopus for predation, and is similar in structure to a fingernail. It is solid, muscular, and inedible; not something you want to find in your dish![8]XResearch source
2 Slice around the base of the beak. Use a paring knife to make a full circular cut around the beak. This will allow it to pop out cleanly.[9]XResearch source
3 Push the beak out. Firmly press the soft surrounds of the beak using your thumbs. This will push it through to the other side so that it can be disposed.[10]XResearch source
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Rinsing
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1 Hold the octopus under cold running water.[11]X Expert Source Alexander DiestraSeafood & Sustainability ExpertExpert Interview If the head is still attached, begin with it flipped inside out to make sure that any remaining entrails are washed away. Then turn the head back the right way around to rinse off the outside.[12]XResearch source
It can help to have a large bucket in the sink when you are rinsing the octopus, as the process can get slippery.
2 Flush the eye sockets. Run each empty socket under the cold water. This will ensure that any remaining loose pieces are removed.[13]XResearch source
3 Rinse the tentacles. Hold each tentacle under running water in turn. Pay special attention to the suckers on the tentacles, making sure they are thoroughly washed out with water.[14]X Expert Source Alexander DiestraSeafood & Sustainability ExpertExpert Interview [15]XResearch source
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Expert Q&A
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Tips
If you don’t want to cook your cleaned octopus straight away, freezing it will ensure it keeps best. Frozen octopus is actually helps with the later tenderizing process, making the finished meal less chewy and more delicious.[16]XResearch sourceThanks Helpful 0 Not Helpful 0
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Warnings
Fresh octopus should smell slightly salty and of the ocean. If it has a strong, fishy smell, this means that it has started to spoil.[17]XResearch sourceThanks Helpful 0 Not Helpful 0
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Expert Interview
Thanks for reading our article! If you’d like to learn more about preparing and cooking seafood, check out our in-depth interview with Alexander Diestra.
Co-authored by: Alexander Diestra Seafood & Sustainability Expert This article was co-authored by Alexander Diestra. Alexander Diestra is a Chef based in Portland, Oregon. His key focuses are seafood and sustainability, and he works as Executive Chef at King Tide Fish & Shell restaurant. He has over 20 years of experience in the restaurant industry, and has served as Executive Chef for several reputable kitchens, including Saucebox Bar and Café, where he brought Asian fusion flavors to life, and Clarklewis, where he became a pro creating menus based on foods in season with a farm to table style menu. Most recently, he served as Executive Chef for Andina, a pioneer in the Portland Peruvian food scene, and launched the restaurant's celebrated street-food inspired pop-up, Chicha. At King Tide Fish & Shell, Chef Alex has refined his menu to highlight farm-to-table dishes with hints of Japanese and Peruvian cuisine prepared with local, sustainable ingredients. He received an Associate’s Degree in Culinary Arts and Chef Training from Le Cordon Bleu’s Portland, Oregon location. This article has been viewed 121,818 times. 6 votes - 90% Co-authors: 10Updated: February 19, 2026 Views: 121,818 Categories: Fish and Seafood In other languages Spanish Japanese
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Reader Success Stories
Roxanne Latimer
Feb 11, 2020
"It prepared me to take on this task, since this is my first time doing this. It also gave me more confidence to take on this task."..." more
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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Co-authored by: Alexander Diestra Seafood & Sustainability Expert Co-authors: 10Updated: February 19, 2026 Views: 121,81890% of voters found this recipe helpful. 6 votes - 90% Click a star to add your vote
Roxanne Latimer
Feb 11, 2020
"It prepared me to take on this task, since this is my first time doing this. It also gave me more confidence to take on this task."..." more Share yours!
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Download Article 6 Recipe Ratings | Success Stories Co-authored by Alexander Diestra 
Cleaning Shrimp for Beginners: Rinsing, Peeling, Deveining, & More 
How to Clean a Trout (for Cooking or Storing) 
How toClean Prawns 
How toEat Prawns 
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Co-authored by: Alexander Diestra Seafood & Sustainability Expert This article was co-authored by Alexander Diestra. Alexander Diestra is a Chef based in Portland, Oregon. His key focuses are seafood and sustainability, and he works as Executive Chef at King Tide Fish & Shell restaurant. He has over 20 years of experience in the restaurant industry, and has served as Executive Chef for several reputable kitchens, including Saucebox Bar and Café, where he brought Asian fusion flavors to life, and Clarklewis, where he became a pro creating menus based on foods in season with a farm to table style menu. Most recently, he served as Executive Chef for Andina, a pioneer in the Portland Peruvian food scene, and launched the restaurant's celebrated street-food inspired pop-up, Chicha. At King Tide Fish & Shell, Chef Alex has refined his menu to highlight farm-to-table dishes with hints of Japanese and Peruvian cuisine prepared with local, sustainable ingredients. He received an Associate’s Degree in Culinary Arts and Chef Training from Le Cordon Bleu’s Portland, Oregon location. This article has been viewed 121,818 times. 6 votes - 90% Co-authors: 10 Updated: February 19, 2026 Views: 121,818 Categories: Fish and Seafood In other languages Spanish Japanese 
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1 Slice off the head if you won't be using it. Cut a firm, straight line just below the eyes through the flesh. A sharp knife or kitchen shears work best.[1] 
2 Dispose of the internal organs if you want to keep the head. Slice through the head membrane at the base, to create a pocket-type structure with the flesh. Turn the pocket inside out, exposing the entrails and internal organs. Pull all of the innards away using your hands, and cut through any membranes.[2] 
3 Detach the eyes. Pinch together the flesh surrounding the eyes, and neatly slice them off. You can use kitchen scissors or a sharp knife.[5] 
4 Remove the skin. Use a knife to make a small incision into the outer membrane. You can then easily peel the skin away using your fingers.[7] Advertisement 
1 Spread the tentacles to locate the beak. The beak is found amid the start of the tentacles. It is black and looks similar to a bird’s beak. 
2 Slice around the base of the beak. Use a paring knife to make a full circular cut around the beak. This will allow it to pop out cleanly.[9] 
3 Push the beak out. Firmly press the soft surrounds of the beak using your thumbs. This will push it through to the other side so that it can be disposed.[10] Advertisement 
1 Hold the octopus under cold running water.[11] If the head is still attached, begin with it flipped inside out to make sure that any remaining entrails are washed away. Then turn the head back the right way around to rinse off the outside.[12] 
2 Flush the eye sockets. Run each empty socket under the cold water. This will ensure that any remaining loose pieces are removed.[13] 
3 Rinse the tentacles. Hold each tentacle under running water in turn. Pay special attention to the suckers on the tentacles, making sure they are thoroughly washed out with water.[14] [15] Advertisement 
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