Many species of octopus are eaten as food by human cultures around the world. The arms and sometimes other parts of the body are prepared in various ways, often depending on the species being eaten.
Care must be taken to boil the octopus properly, to rid it of slime and the smell, as well as any residual ink.
Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki, and Akashiyaki. Some small species are sometimes eaten alive as a novelty and health food (mostly in South Korea). Similarly, a live octopus may be sliced up and the legs eaten while still squirming, which they continue to do for some minutes.
Cooked octopus contains approximately 139 calories per three ounce portion, and is a source of vitamin B3, B12, potassium, phosphorus, and selenium.