Cuttlefish

Cuttlefish is a type of cephalopod that belongs to the same family as squid and octopus. It has a distinctive torpedo-shaped body with eight arms and two longer tentacles. The appearance of cuttlefish is unique, with a smooth, oval-shaped body and a large, bulging head that contains a hard internal shell called a cuttlebone. It has a mild, slightly sweet flavor that is often compared to that of squid or octopus. The meat of the cuttlefish is tender and firm, with a delicate texture that is somewhat similar to that of a scallop. Cuttlefish has a subtle umami flavor, which is often described as savory and slightly earthy. 

Uses: 

The taste of cuttlefish can vary slightly depending on how it is prepared. When cooked quickly at high heat, such as grilled or stir-fried, cuttlefish has a slightly smoky and charred taste. When cooked slowly in a stew or braised, cuttlefish takes on the flavors of the other ingredients in the dish.

It has a unique flavor profile that can enhance the taste of other ingredients it is cooked with. Its mild flavor and tender texture make it a versatile ingredient that can be paired with a wide range of herbs, spices, and sauces.

Packing:

Available in different calibers and weight. 

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