Cuttlefish

Description

Cuttlefish have a delicate, slightly sweet taste of the sea and a firm, meaty texture reminiscent of squid, with creamy-white flesh and a characteristic internal cuttlebone, along with a dark ink sac. They are low in calories, rich in high-quality protein, contain omega-3 unsaturated fatty acids, B vitamins (especially B12), and minerals such as selenium, phosphorus, copper, and iodine, which promote heart health, brain function, metabolism, and immunity; they have a low fat content, although they contain cholesterol. Culinarily, cuttlefish are suitable for grilling, frying whole or in slices, stewing in sauces, risottos, pastas, and paellas; the ink is used to flavor and color dishes. Store on ice or in the coldest part of the refrigerator and consume within 1–2 days, or freeze tightly for about 3 months; thaw slowly in the refrigerator and avoid overcooking to maintain tenderness.