I don't know the species I've caught. But they are ambush hunters, dashing out of their rocky homes, snatching the bait, then dashing right back. Most octopus that are hooked never get landed, because they only have to reach the rocks with the end of one tentacle, and then reel themselves into their caves with great strength. When they get on the floor of the boat, they hold indescribably toughly to whatever their tentacles touch. They have to go into a sack right away.
I have recently had the pleasure of finding a purple species of octopus in ethnic food restaurants. Even the suckers are tender/chewy. I like it for it's texture, not it's inherent flavor, which is nil.
The large Pacific octopus (5 to 8 pounds, don't know the species) have large suckers that seem un-cookable. The suckers are always like chewing on surgical tubing. But they also have a carapace and meaty parts near the center of the body and along the bigger portions of their tentacles..
I cooked a likely 1/4 pound piece in marinara sauce, at a low to medium simmer for three hours, until the sauce started getting a dark color like it was burning from over-cooking. So I changed the sauce and cooked it some more. That 1/4 pound piece was as tough coming out as it was going in.
Do those who know what you are doing use pressure cookers, or maybe prepare only certain octopus species?