California Two-Spot Octopus

This octopus typically lives for one year, and dies after having offspring.

Taxonomic description

• As with other octopi, this octopus is a soft bodied mollusk with eight tentacles. ^[3]
• Distinguished by two bright blue spots on either side of its body that resemble eyes, thought to be an adaptation to ward off predators. ^[3]
• Has a mottled brown color, but like its relatives, it can change skin color and texture when hunting, hiding, mating, or responding to other stimuli. ^[3]
• Average size is 45cm (18in) long, a smaller species compared to its counterparts. ^[3]

Distribution

• Pacific Ocean along the coast from Northern California to Baja California, Mexico. ^[3]

Life history

• Life span: 1-1.5 years in the wild, up to 2 years in captivity. ^[3]
• Matures quickly at the embryonic stage, emerging from the egg fully capable of hunting and feeding itself. ^[3]
• The California two-spot octopus grows indeterminately and reaches mating age between 1 and 2 years. ^[3]
• Semelparous (mates once in a lifetime) and can mate at any time during the year, although primarily during summer due to warmer water temperatures. ^[3]
• The male inseminates female using spermatophores and dies shortly after. ^[3]
• The fertilized female will lay an average of 70,000 eggs in a den and siphon cool water over the nest; female often dies during this period due to starvation and exhaustion. ^[3]
• Eggs hatch after a 150-210 day gestation period. ^[3]

Habitat

• Found in the intertidal and subtidal (up to 3 meters or 15 feet depth). ^[3]
• Prefers rocky reefs, canyon ledges or a habitat with small caves or holes in which it can den, and is known to inhabit abandoned pipes. ^[3]
• Highly developed eyes support its mostly nocturnal behavior. ^[3]
• Preys on smaller mollusks and crustaceans. ^[3]
• Predators include Moray eels, harbor seals, sea lions, and humans. ^[3]   

During El Nińo, this octopus moves closer to the shore for warmer water and become more vulnerable to fishery than during La Nińa. 

Seasonal availability

• Available year round. ^[4]

Regulatory and managing authority

• As it is caught as bycatch for the California spiny lobster fishery, it is managed by the California Department of Fish and Wildlife.  ^[1,7]
• As it is not a commercially targeted species, there are currently no formal management plans in place but this fishery is monitored. ^[4,7]

Gear type

• Often caught in pots and mesh traps intended for crab and spiny lobster; hand capture. ^[5]
• No other gear targeting octopus is currently permitted by CDFW. ^[4]

Status of the fishery

• The fishery is at maximum sustainable yield and fishing effort should not increase (little enforcement of regulation). ^[5]
• Scientifically independent stock assessment is needed for more effective management, including data on long and short term trends in population abundance. ^[5]
• Currently has no special conservation status but studies about female gonadal development and juveniles suggest that a minimal catch size should be implemented. ^[5]

Potential ecosystem impacts

• Hand capture methods have minimal to no destruction of habitat, however traps have moderate effect on physical and biogenic habitats. ^[5]
• Removal of species can potentially impact the food web or ecosystem, as with any other top predator. ^[5]
• Susceptible to overfishing but also capable of rapid recovery. ^[5]
• Conservation concern is higher because this species range is limited to one coastline. ^[5]

Many cuisines serve octopus as a specialty. One popular way to serve it in Mexico and Southern California is in a fresh marinated ceviche.

Edible portions

• All of the meat and skin is edible, including tentacles; beak, eyes, innards, and ink sac are removed and discarded before consumption. ^[6]

Description of meat

• The long muscle fibers can make for tough, chewy meat if not properly tenderized or if overcooked. ^[6]
• The meat has a slightly sweet taste, similar to shellfish and squid. ^[6]
• Skin is colored and gelatinous, and the meat is white. ^[6]

Culinary uses

• Cooking time is short since species is small as to prevent the meat from becoming tough. ^[6]
• Usually blanched in wine or water to cook meat, then served hot on the grill or marinated cold for use in salads and ceviche. ^[6]
• Usually prepared with minimal seasonings such as lemon and herbs as to not overwhelm the light sweet flavor. ^[6]
• Versatile: recipes that use octopus include pastas, stews, soups, salads, and barbeque. ^[6]
• For a recipe for Korean spicy stir-fried octopus, visit Maangchi. ^[8]

Nutritional information 

• Nutritional content for 100g serving of octopus is listed. ^[2]
• Meat is low in fat and high in protein and cholesterol. ^[2]
• Has healthy abundance of vitamins and minerals, especially iron, Vitamin B-12, and Selenium. ^[2]

Toxicity report

• None known. ^[2]

Seasonal availability

• It is available year round, but locally caught octopus is limited as it is a rarer seafood item.