Cuttlefish

This member of the cephalopod class is quite often called the marine chameleon because of the ability to change color in order to merge with the tone of the environment. In general, it is rather difficult to call the color of cuttlefish uniform: the fins are purple, the tentacles are greenish, the dorsal part is brown with stripes and spots, and the abdomen is light.

What also distinguishes cuttlefish from other mollusks is a rather unusual means of protection against enemies - ink (brown coloring substance). In moments of danger, the cuttlefish creates an impenetrable veil, releasing its ink, thereby allowing itself to hide from the enemy. This substance has been used by humans for more than a century as ink for writing, paint, as well as for culinary purposes, where it is used to color various foods.

The most valuable are those types of cuttlefish that differ in small sizes - 300-600 grams. They are used to prepare the first and second courses. Elite ones include miniature shellfish, which weigh up to 20 grams, from which chefs prepare all kinds of salads, snacks, as well as small kebabs and pizzas. The meat of large individuals is tough, and therefore is used much less often.

Cuttlefish meat is known for its subtle aroma and unique taste, which resembles a little nut. The culinary workers of many countries have learned to cook the most original dishes from it. For example, in the Mediterranean countries, cuttlefish boiled meat salad, which is seasoned with olive oil, is very popular. In addition, miniature cuttlefish fried deep are considered a special delicacy. Residents of Italy are used to cooking sauces, pasta and risotto with the addition of cuttlefish ink.

In eastern countries, this mollusk is no less common and popular. So, in Japan and China, cuttlefish meat is prepared in a wide variety of ways: baked, dried, fried and even marinated. In our country, unprocessed or purified cuttlefish can be purchased both chilled and frozen.

Benefits of cuttlefish

In addition to excellent culinary qualities, one cannot but pay attention to the benefits of cuttlefish for human health. The meat of this mollusk contains a huge amount of useful substances: vitamins, omega-3 and omega-6 fatty acids, amino acids, as well as mineral elements necessary for the normal functioning of the body - selenium, potassium, copper, phosphorus, iron, iodine and zinc. In addition, the nutritional properties of cuttlefish largely exceed the gastronomic value of pork, beef or river fish.

The benefits of cuttlefish, in particular its fat, and for the normalization of metabolism in the human body are known. In addition, it is a unique natural antibiotic. And fatty acids in cuttlefish meat contribute to lowering cholesterol levels, as well as fading inflammatory processes.