Head chef Emmanuel Psomas of Hellas Restaurant and Bakery in Tarpon Springs said he was preparing to steam the octopus, which came from the Gulf of Mexico, when he noticed the mollusk was sporting a spare tentacle, WFTS-TV, Tampa/St. Petersburg, Fla., reported Monday.
"I was in disbelief. I kept on counting the legs and then recounting them. I carried the octopus through the restaurant and asked others, are you seeing what I am seeing?" Psomas said.
He said he decided not to serve the "novem-pus" and is instead storing it in his refrigerator until he can come up with a method of preserving and displaying the carcass.
"My customers are just tickled by this, They can not believe it," the chef said.
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