Cuttlefish are quite similar to squid and calamari, and are found in almost all the world’s oceans. We often get asked, “What does cuttlefish taste like?”
Nearly all parts of the cuttlefish (except Flamboyant Cuttlefish) are edible, including the mantles, tubes, fins, tentacles, and ink. It’s low in fat and high in protein. It’s also a rich source of vitamins and minerals. Keep in mind; this species of fish are caught in the wild and raised on farms. Moreover, it is also poisonous to eat!
If you’re thinking about trying cuttlefish, this article will cover everything from its ink to flavor and other questions related to it!
What does cuttlefish taste like?
Cuttlefish has delicate yet rich taste, which makes it quite different from squid in cooking and flavor. The mild taste and meaty texture makes it a hit in Mediterranean and Asian dishes. The tender flesh tastes sweet and buttery-soft.
The cuttlefish meat has milky notes, with an aroma that resembles an asparagus or green melon. Cuttlefish has a sweet aroma, while its flesh is firm but creamy from the center. It’s much cheaper than its close relatives, squid and octopi, and also the most flavorsome. Most people find the cuttlefish having a superior texture and taste than a squid.
It can be consumed in several ways. You can cook it up, use it as a source of ink, or for its unique cuttlebone. As the flesh picks flavors really well, marinating or simmering it in vinegar is a great way to cook it. You can also consume cuttlefish raw as tartare, ceviche, or sashimi! But, it’s best cooked in stir-fries and slow braises.
Can you eat cuttlefish?
Although venomous, cuttlefish are mostly edible, except for the gut and beak, which are discarded. It’s a significant part of Christmas Eve traditions, where most people use this fish to whip up a delicious and succulent stew. Other people harvest the brown ink that comes from cuttlefish to add to pasta, risotto, and other dishes.
The flesh has moderate amounts of saturated fats, which make it quite healthy. Additionally, it’s also an excellent source of vitamin C, potassium, zinc, protein, iron, and selenium. But, the ink is high in cholesterol and sodium.
In a nutshell, unless you are allergic to it, cuttlefish flesh and ink are safe to eat.
Cuttlefish ink taste
Besides the flesh, cuttlefish ink is quite popular too. It contains several antioxidants, as well as antibacterial and anti-cancer properties, which makes it quite beneficial to add to your diet, albeit in small amounts. This ink releases from the cuttlefish’ ink sacs when it feels danger, to obscure its predator’s view. The cuttlefish ink taste is “briny”; it resembles the taste of fresh sea water and has umami notes, as well. The earthy ocean flavor and salty taste add a rich note to any dish! It has a milder and non-fishy taste than squid ink. That’s one reason this gourmet delicacy has been selling out in several countries, even more than squid ink! Since the two are “close relatives”, you’ll find several people selling cuttlefish as “squid ink”. Appearance-wise, the cuttlefish ink has a brown shade. The dramatic color gives an attractive and exotic look to anything you add the cuttlefish ink to!
It is commonly used as a food additive to add flavor or color to your dishes, such as pasta, rice, sauces, and even burgers. It adds a mild seafood taste, without overpowering the other ingredients. The Alma Gourmet Cuttlefish Ink and NORTINDAL Tinta de Calamar are excellent options if you’re looking to try.
Conclusion
Cuttlefish is a much sought-after cephalopod, for its meaty flesh and dark ink. It is exceptionally good eating; its light taste and sweet aroma is one reason most people have this expensive fish. Another reason is its ink, which tastes briny and has umami hints. The salty flavor and dramatic color makes it an excellent food additive. It is used across the globe to add flavor and color to dishes like rice, pasta, risotto, spaghetti, and even burgers!
Most people find cuttlefish to be more flavorsome than its rivals, such as squid and octopi; its ink also tastes milder than squid ink.
Cuttlefish has been popular among adventurous foodies, who enjoy different cuisines. Today, it is increasingly gaining popularity among connoisseurs who have been drooling over its unique “earthy, ocean flavor” and meaty texture!