Should you enter one of the waterfront cafés in search of a glass of ouzo you will be offered with it a mezedáki consisting of these same tentacles, which have just been oiled, grilled and cut into small pieces, a process which brings out their unique iodized flavour.
It is common knowledge that these alarming creatures are killed by turning their ‘bag’ inside out. They are then bashed against the rocks to soften them. The bag is subsequently severed and usually floured and deep-fried in strips while fresh. The crown of tentacles, with their curious suckers like little craters, is peeled of its outer skin by rubbing with sea salt, then sprinkled with vinegar and hung out to dry for a few days in the full glare of solar and marine exposure.