# Octopus, seeking advice
**URL:** https://community.anovaculinary.com/t/octopus-seeking-advice/2637
**Category:** Anova Precision® Cooker
**Created:** [December 2, 2016, 6:41pm UTC](https://community.anovaculinary.com/t/octopus-seeking-advice/2637 "2016-12-02T18:41:36Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@Seven333](https://community.anovaculinary.com/u/Seven333)
#### Post date: [December 2, 2016, 6:41pm UTC](https://community.anovaculinary.com/t/octopus-seeking-advice/2637/1 "2016-12-02T18:41:36Z")
I picked up a +/- 4 pound octopus (frozen, raw, uncleaned) yesterday and plan on SV’ing it tomorrow. Octopus is rarely seen around here outside of some Greek, Italian or Japanese restaurants so I order it whenever it’s available. I’ve never attempted one at home so I was hoping that I can get some real-world experiences from people who have made this successfully. Most internet recipes are in the 77-80C range for 3-6 hours. Does this sound reasonable? Should the octopus be marinated first or possibly sealed with some EVOO, herbs, lemon juice, white wine, etc.?
Thanks!
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### Author:  [@HunterC](https://community.anovaculinary.com/u/HunterC)
#### Post date: [December 2, 2016, 9:57pm UTC](https://community.anovaculinary.com/t/octopus-seeking-advice/2637/2 "2016-12-02T21:57:10Z")
Hey @Seven333!
I just got this tip from @ChefNicole “I had an idea for an Octopus salad using the SV method. I could never get it right until a Chef Friend gave me his technique (whole, double bagged, 80 degrees C for 12 hours) it came out perfect!”
I am not sure about the marinade, but I would also recommend you recommend you take a look at our recipe here: [Cooking Sous Vide Octopus - Super Simple, Tender Results – Anova Culinary](https://anovaculinary.com/sous-vide-octopus/)
Hope that helps, and let me know if you have anymore questions!