I've worked in restaurant and catering kitchens for thirty years. Watching someone cook for family and friends is far more satisfying than any highly produced program. Well done Jim.🇺🇸

We all need a Jim in our lives. The man could make roadkill tasty. Excellent stuff.

Absolutely love Jim and when he makes appearances. What a joy!

I really enjoyed this episode. I live on southern Vancouver Island (Canada) and our pacific octopus is large like this. After gently boiling the big tentacles (just as you did), I then marinade in garlic, lemon and oil overnight, and then grill on the bbq. I don't rub off the skin because it does crisp up. Keep up the great channel!

I'm glad to see uncle Jim and uncle John well. Please be safe, warm, and have your bellies full. Thank you for teaching me so many things and recipes. I appreciate it

I love when my husband makes grilled octopus in chilly lime oil its so good

What a wonderful meal this man cooked. Wow. He really knows his cooking. I enjoyed this.

I enjoy these videos with Jim very much. He's an excellent cook. But on this video, I think the very last scene of you and Jim sitting together is my favorite. Family is so important. ❤️ ❤️ ❤️

Jim is an excellent chef. He makes it look easy and amazing his choices of blends of spices and vegetables. Interesting.

Wow that guy can cook like you can fish . Thumbs up as always, keep happy all.

I’ll put yer finger on it, it’s bloody delicious! This was wicked smart John and Jim cooked up a storm,he’s a talented bloke. Loved watching this and great to see the Fam. Well done and THANKYOU extra treat and am very happy good lad

Jim has done it again with 3 surprising ways of cooking the octopus, you can see how much enjoyment Jim gets from cooking the food that you have caught and good luck to Hannah when she competes.

He knows exactly what brings out the best side of what ever creature you bring home!! I could almost smell the garlic! Haven’t tried any of one that large. But have eaten much smaller tentacles like calimari! I enjoyed it while hot . Not a fan once cooled off! Thanks for sharing! He’s such a lovely man! 😉❤️👍

Looks really tasty Jim's pulled out all the stops what an epic meal Thanks Jim

That was Trippel shift by Jimbo ,that man is a machine top class catch & cook video top class channel nobody gets close for quality and content .

The octopus is an animal I have immense respect for, everything about the creature is fascinating and impressive. The fact that they are also delicious is a bonus.

you do know my wife had to wait for her steak while i watched this great vid cus i love octi and what a great cook ... cheers

This has been my favourite catch, clean, cook. You rarely see Octopus on British menus, but handled as well as it is by Jim, it's bloody marvellous.

Fabulous Jim. Thank you - again. This one in particular, I will take away, play back and take notes as one thing I adore is octopus/squid having spent almost 7 formative years in the Far East in my teens and numerous trips back out there in my 20's. I could taste every mouthful John!!! Envious!

Jim Is a legend everything I watched him cook looks amazing and the octopus 🐙 looks delicious. Well done Jim 👏

I enjoyed that one, to see the Jim get into it ! thats what fishing and life is all about. so many years of experience there. Use it guys learn from it because if we dont we will forget

Thank you, John. And also thanks to Chef Jim. Made up recipes are the best. Crunchy greens are very good for you and tasty. Jim has a great sense of humor.

Octopus, one of the best things you can eat from the sea. Love it!

FISH LOCKER: I gotta say, I Love Jim!!! I also love how you delibretley incorporate Family, Friends & your love of Creation, which appears more and more obvious, the more of your videos I watch!!! I have been in health care for 26yrs +, and I now find myself taking a much needed & up until recently NYD - PTSD break... I now have a disabilite(s), issues I struggle with on a regular basis, yet when I see Jim immerse himself into his "art", what I can only assume was his profession, or a life long passion... ..."The food" ...Cooking... Being - "In the kitchen", "hands on"... ...And to watch his communication go from not quite perfect (wether it be camera shyness / age related), yet still very clear... ...But to then be completley 100% clear with no "artifact" yet all the while still very clearly from an intelligent, educated, thoughtful, skillfull articulate person... ...Well, I don't know what to say, except that it makes me happy, and makes me think of A hope that lies ahead for all humankind if they so desire! ISAIAH 35:5-10 REVELATION 21:3,4

Wish I had a friend like Jim, inspirational cooking

Surprised that the meat was tender. Freezing before cooking a protein worked well. Enjoyed and learned, which is your talent. The video/picture captured of you two framed in the kitchen at the end, is priceless.

These catch and cooks with Spargos kitchen are the best.

What a delight..Fish Locker, JIm 'the truely amazing cook' and an octopus for lunch there no dought there's a silent appreciation on both sides .thank you both its a joy to see the catch to the plate.

Super cooking with beautiful ingredients. I can almost smell the flavours with the lovely sizziling! No stone left unturned in the different cooks. Marvellous. Well done, thanks!

It's always a pleasure to take a trip to Spargo's kitchen. Thank you!

A recipe is an expression of a moment in time Jim.

This is probably my favourite catch and cook episodes - so far - brilliant

One of my favorites !! Well done , lads.👍

YOU SEEM SO GOOD NATURED--A PLEASURE TO WATCH YOU WORK. THANK YOU

Looked absolutely scrumptious. Only had Octopus once. It was in Greece and was really rubbery.

The peppers look delicious, like the cubanelle variety I'm growing this summer.

Interesting and informative! In my own experiences trying to cook octopus and squid it always came out like rubber, so I gave up. But with these new insights I think I have another go at them. Jolly good! Thank you!!!!👍👍

That was astounding… What a great idea the potato starch stock is! That is a gem I will try out.

Blinking delicious, I could tuck straight into that. I love doing them on a BBQ after a nice 30 min boil in heavy salt water with an onion and lemon. The BBQ really gives it that smokey taste. That said I haven't done it with the Octopus equivalent of the Kraken, boy that things was mahoosive, well done team Locker!

Looked amazing as always!!

This is THE best cook and clean video I have seen, ever. Many more of these, thanks. The Cook was amazing.

I'm jealous now! I've never eaten Octopus that wasn't chewy as boot leather. That pan-fried bit looked the best to me. Thanks John and Jim!

What a top couple of blokes! Thank you.

This is really good meal The Fish Locker. 😊

Amazing watch! Jim is amazing at what he does, a real story telling approach to cooking. Excellent to see firstly the catch in your other video and then to see the finished dish on a plate. I hope you both enjoy the rest of your week :D

OMG I can’t wait to get my hands on some octopus. What a great video. Loved to catching of it too 👍

That looks soo good..we used to to go spear fishing with forks on the end of broom handles when were in Spain when i was a kid and used to take the back to the place we were staying and the cook used to cook them up for us....it is my favorite seafood....

As always spargo's kitchen produces some delightful mouth watering dishes Hmmmmmmmmmmmmmm

'Spargo Jim' is a TREASURE.

I love learning how to cook and Jim is a wonderful teacher

I loved this. I'm a retired (from line cooking) chef but still love to see this work. I thought a nice remoulade including a reduction of the octopus stock, strained, would be an amazing dip for the crispy fried Octopus. Yummm!

Jim is such a beautiful and perfect contrast to your no nonsence style. what a great pair. I love watching these videos. Warm Octopus and Potato Salad was a favourite staple dish in Rome, when I visited Italy this year for the first time. First time Id tried it, delicious. I can imagine it would have been 1000 X better if freshly caught that morning. Jims dishes looks magnifico!

I'm portuguese. We first freeze the octopus, it really helps to soften it up. Then cook on low heat for +1h, depending on how thick it is. We only put salt in the end. Once you can easily pierce it with a fork and it feels very soft, turn the heat down, add salt and leave it to cool down. At least that is the way I make it.

I am amazed. Jim made something I absolutely detest look like a DELICIOUS meal! Yummy.

Thanks for sharing once again. I love the catch and cook videos

My goodness what an absolute feast! Jim is a legend!

Excellent. Very authentic. Jim's a champ. Thank you for sharing.

Jim the magician ! What a fantastic feast ,!!!! 👍🏴󠁧󠁢󠁥󠁮󠁧󠁿

I love that he cooks from basic and mostly fresh ingredients, without premixed / ready made stuff from the supermarket. Hared you talking about a sharply flavored mayo sauce, here's a recipe I learned in the Danube Delta (goes well with many kinds of fish and seafood): a cup (100-150ml) of fresh mayo, a cup of creamy yogurt, the juice from one lemon, 5 garlic cloves (crushed into a paste), a teaspoon of table salt and a pinch of fresh peppermint or basil leaves (finely chopped). Mix everything together in the listed order, than put it in the fridge for an hour to serve cold. If you don't like garlic just skip it and add more peppermint / basil. If you can't find creamy yogurt you can mix sour cream with regular yogurt (about half and half), it's not the same but gets close enough in flavor if not in texture as well.

The Legend that is Spargo. Really enjoyed that one mate.

Oh man... We can taste the octopus all the way down here! Looks delicious!

That looked GORGEOUS! Never fancied octopus, but me and my wife were drooling over Jim's dishes! So glad those beautiful colours returned once it warmed up. Wasn't looking too appetising straight from the freezer, but it sure perked up when boiled.

Thoroughly enjoyed watching Jim turn that octopus into a delicious feast fit for a king, very inspirational stuff!

....tentacles. Haha! Fantastic video as always and very happy to see another Spargo Kitchen video. Thanks for the great content as always! Cheers from Arizona.

Wow! That looks bloody awesome. Thanks so much for the video.

i was one who called for this and it looked amazing i always have octapus when have tapas and love it ,all of it looked delicous

Unbelievable, jim is like a set of kitchen staff on his own 🤤😂 absolutely brilliant

You should do catch and cook more often. It is so entertaining to watch

Every time I watch Jim in his kitchen I know it's going to be great food, great conversation, and a wonderful learning experience. I was thinking that the cabbage crisp would be an excellent source of protein during a difficult hike or a backpacking trip...or better yet, in the emergency stash for that just in case moment. Thank you for taking us back to the kitchen, your father in law teaches me every time. Still wishing for smell-o-vision, lol. Great video Sir, thank you for sharing it with us!

I love these videos with Jim! He is brilliant!

Excellent video bro. I have been waiting for this to drop. Off to Morrisons to get some octopus tomorrow morning, Would go now but they always get their seafood Fresh first thing. *other supermarkets are available hahaha. I have always been a little scared to cook Octopus as i have a failure rate of 3 in 1 with squid. (Michelin would be proud of some of my attempts) However, due to the great work and technique again by Jim, I have new found confidence. He always makes his cooking look so easy. 🙂

Was looking forward to this follow on. You didn't disappoint. Great video John. 👍

Thank you Jim. All my family cook and bake, my dad was a cook in the army and my brother was a chef. I can boil an egg and open a tin of beans. 😀. You are definitely a master. Thanks again. 👏👏👏. Take care and stay safe all.😷🙊

Top notch video. I always enjoy the catch and cooks with Jim.

Everyone will be wanting shouts from Jim now everytime you do a catch/cook video!! But Jim is a genius.he said he was making it up as he went along!! Bit shout to Jim from Northern Ireland!! John...you are definetely well fed with some amazing meals

Two lovely blokes made me laugh calling the tentacles testicals I love that your love of seafood both cooking and catching and never minding that a lobster or crab is too small and has to be thrown back and I really envey your solid support in the conservation of your home business and helping them with sustainable development for the future and most of all your overall personality is very much how we would love other people to be so honest and well just being you and your a joy to watch....little James is very much like you and your personality shines through him and if he followes in your footsteps then we will have a great young man for the future to carry on your support for stock for the next generation.. Be proud your doing so much and good luck to you and your lovely family and all your friends you introduce to us xXx

It’s always great to watch Jim weaving his magic in the kitchen ✌️

Great video, I'm a chef and I was schooled on this one.

Looked forward to this so much, I put off my phone, as always John a great upload, greetings from Cyprus. 👍👍👍👍😁

What a wonderful video. such a vibrant selection of dishes! The flavors rendered with the fresh herbs look to bring out the flavor of the octopus. Absolutely lovely!

That feast looked amazing! Great food, Great friends, Great life!

Year's back my dear wife and I went to a restaurant in the city , I had a big lunch 5 hr before so I ask for a tail bit of rump steak . The chefs knocked me up a beautiful meal he called it sleeping bull on the bush floor. It was steak with them leave chip things around it . The waiter told me that he was happy that I liked it because the chefs just made it up lol true story. I wonder if your mate knows him 🤔 top video mate

Spaigo is a great addition to John's Channel keep up the good work John .

What a feast! Fascinating and thoroughly enjoyable video, thanks so much.

Thank you, I really enjoyed this from the episode where the octopus was caught to the octopus cook-up.

Thank you very much John & Jim love watching Jim cook look forward to another fishing and cooking lesson.

Great video,Jim is a skilled cook and you always seem to be filling your face with whatever he is cooking.

Thank you so much for this lovely 8 legged feast! I'd never have thought to try it in a mixed veg salad! I hate to say I mostly cook octopus 🐙 and squid 🦑 Asian styles or grilled in Mexican fashion! This all looked so lovely and yummy my poor tummy protested my lunch of smoked sardines on buttered toast lol. I have occasionally cooked octopus in an Italian grill flavor with a light pomodoro sauce over angel hair pasta. I will be going to the Asian market to see if I can find some octopus 🐙 🙂 the lovely Japanese lady who owns this market absolutely loves seeing me buy big boxes of squid or octopus out of the big freezers. Alway asks what im planning on cooking. Shes so sweet. I wish I could send you some garden veg as the yellow and green zucchini are just coming on and would be lovely in your salad. I think they are courgettes in your area. Thank you again for listening and cooking up that lovely meal at our request. I'm sure your father in law is hoping we don't ask you to bring him some odd dogfish or other sea creature to cook. 😁🤣

Never disappointed by these vids 👌

That man can multitask! Everything looked delicious 😀

Jim is there anything you can’t turn into a delicious delight.All the very best 👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

That was a masterpiece of different techniques. I especially liked seeing an old school classic coming out the back catalogue, Polonaise! That took me back. 🤤👍

These vids just make me so happy❤️ I feel like I'm standing right there in the kitchen with you guys😘

Ive been looking forward to this video since you caught the octopus ! Thanks Lads :-)

That's a massive occy! And a fantastic meal!

Mr. John Locker you are becoming a legend in you simply and beautifully presented extremely useful and entertaining videos along with your family and the chef Jim👌 absolutely loved it...

Wow, beautiful spread!

What an amazing looking feast those 3 tentacles made, very mouth watering. You're right, the whole Octopus would have been enough to feed a crowd. Nice having a chef to show the range of dishes too. Thanks for sharing (at least visually), Don from South Aust.

In Madrid we used to eat them sliced very very thinly, rraw but marinated in citrus Juicer which sort of cooks it. It was very good.

Well done Jim...you have made me hungry 👍