Octopus

This octopus also came from the Leiden fish market, but didn’t make it home — to be honest, the idea of preparing it intimidated me. Portuguese friends told me that fresh octopus needs to be thoroughly tenderized to make it edible, while frozen specimens tend to perform better. That culinary complexity made me prefer capturing it on canvas rather than in a pan.

What fascinated me most were the various textures and colors of this animal. I’m especially pleased with the soft pink sheen I managed to achieve on the most tender parts of the octopus. The central opening, surrounded by suction cups, took on something mysterious — it reminds me of Turner’s vague, atmospheric orbs that appear in his misty landscapes.

The contrast between the sharp, crystalline ice and the fluid, organic form of the octopus creates a visual tension that runs throughout the canvas. Acrylic allowed me to render both the translucent quality of the tentacles and the matte texture of the preservation ice in fine detail. The suction cups, each with its own shadow and reflection, form a rhythmic pattern that guides the vie