Cuttlefish

Name: Cuttlefish — a soft-bodied marine mollusc (genus Sepia), related to squid and octopus, with a wide, flat body, eight arms, two long feeding tentacles and an internal chalky shell, the cuttlebone. It produces dark ink, which was historically used as the pigment sepia.

Description

Cuttlefish live in warm and temperate seas, particularly the Mediterranean, the north-east Atlantic and Asia, and are eaten in Italy, Spain, Portugal, France, Japan, China and Southeast Asia. They are very intelligent, and can change colour and texture in an instant to camouflage themselves.

The flesh is thicker and sweeter than squid, and slightly more tender, with a delicate, nutty flavour. It is cooked quickly, grilled or sautéed, or braised slowly until tender. The ink is used to make black rice and pasta, such as the Venetian risotto al nero di seppia, and the dried cuttlebone is given to pet birds as a calcium supplement.

Main nutrition value

Cuttlefish is a lean source of protein, with vitamin B12, selenium, copper, zinc and iodine, and very little fat.

How best to be consumed

Cuttlefish is cooked very briefly, or slowly braised.

1. Clean, remove the cuttlebone and ink sac, and slice the body into thin strips or rings.
2. Grill or sauté for 1 to 2 minutes over high heat, with garlic, lemon and olive oil, and no longer.
3. Braise slowly for 30 to 45 minutes with tomatoes, wine and herbs, or in its own ink, until tender.
4. Use the ink for risotto, pasta and sauces.
5. Buy very fresh cuttlefish with firm, glossy flesh and no strong smell.

Overconsumption could cause…

Cuttlefish is healthy in food amounts.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels. Molluscs such as cuttlefish and squid can be allergens, and shellfish allergy may cross-react.
2. Dietary cholesterol, which is higher in molluscs and shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
3. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.
4. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.
5. Tough, rubbery texture if overcooked.

GroupsMolluscsMolluscsHigh proteinLow fatRich in ironRich in seleniumRich in vitamin B12Fresh

Related foodsOctopusClamsMusselsScallopsSnailsSquid

Wikipedia — Cuttlefish, used for origin, naming and history: https://en.wikipedia.org/wiki/Cuttlefish