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cuttlefish

The cuttlefish is characterized by particularly low content in lipids and high in protein. It is an excellent source of copper, selenium, omega 3 and B12 vitamins, and contains many other essential nutrients. Discover the cuttlefish recipes, the nutrients of the cuttlefish, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
74 Cal
Lipids
0.7 G
Cholesterol
110 Mg
Sodium
370 Mg
Potassium
310 Mg
Carbohydrates
0.7 G
Protein
16.1 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
3.4 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
59 Mg

FAQ

How to choose the cuttlefish ?
When you buy cuttlefish, look for fresh cephalopods with a firm and smooth texture. The cuttlefish must have a fresh and salty marine smell and should not have soft parts or dark spots on the skin. It is also recommended to choose cut -up cuttles for uniform cooking. The cuttlefish can be toasted, pan -fried or used in salads or pasta dishes.
How to keep the cuttlefish ?
The cuttlefish must be kept in the refrigerator at a temperature of 0 to 2 ° C for a maximum of 2 to 3 days. If you want to keep them longer, you can freeze them. To do this, clean them and remove the skin, then place them in a freezing bag and store them in the freezer. The cuttlefish can be preserved frozen for about 3 to 4 months.
How to cook the cuttlefish ?
To cook the cuttlefish, you can cook them in boiling water for about 45 minutes, or cook them in the pan or grill. It is recommended to clean them carefully before cooking them, removing the non -edible parts such as the head, eyes and beak. The cuttlefish can be accompanied by a garlic, parsley and lemon juice sauce.
What are the varieties of the cuttlefish ?
The common cuttlefish (sepia officinalis), which is a common species in the coastal waters of the Atlantic and the Mediterranean. The ink cuttlefish (sepia officinalis), which is a species close to the common cuttlefish and which has the particularity of being able to produce black ink to protect itself from predators. The spotted cuttlefish (Metasepia Pfeferi), which is a common species in the coastal waters of Australia and which has the distinction of having a spotted coloring.

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Index of Ingredients