quality:corruption, information:highlighting, linguistic:translation, linguistic:voice_change
As a food source

Octopus fisheries exist around the world with total catches varying between 245,320 and 322,999 metric tons from 1986 to 1995. The world catch peaked in 2007 at 380,000 tons, and had fallen by a tenth by 2012. Methods to capture octopuses include pots, traps, trawls, snares, drift fishing, spearing, hooking and hand collection. Octopuses have a food conversion efficiency greater than that of chickens, making octopus aquaculture a possibility. Octopuses compete with human fisheries targeting other species, and even rob traps and nets for their catch; they may, themselves, be caught as bycatch if they cannot get away.

Octopus is eaten in many cultures, such as those on the Mediterranean and Asian coasts. The arms and other body parts are prepared in ways that vary by species and geography. Live octopuses or their wriggling pieces are consumed as ikizukuri in Japanese cuisine and san-nakji in Korean cuisine. If not prepared properly, however, the severed arms can still choke the diner with their suction cups, causing at least one death in 2010. Animal welfare groups have objected to the live consumption of octopuses on the basis that they can experience pain.