Overview
The cuttlefish is a member of the cephalopod class.
She is often called the “sea chameleon” as she can change
its color to match the environment. The color of the cuttlefish is heterogeneous:
greenish tentacles, purple-tinged fins, dorsal
the part is brownish and stripes and spots, and the lighter part is the abdomen.
Cuttlefish is found in subtropical and tropical seas, mainly
in shallow water bodies.
There are over 100 different types of cuttlefish. Most numerous
view – “pharaoh’s sickle“, Which lives in the northern part
Indian Ocean. A large clam can weigh up to 12 kilograms
and be up to 50 centimeters long.
How to choose
The cuttlefish looks like a squid,
only fleshy and rounder. Fresh cuttlefish can be bought at
fish store or market. If possible and desired, you can
peel and cut it. When choosing an already peeled cuttlefish, carefully
see if there is any ink residue left. With independent
cleaning, it is advisable to wear gloves, since the ink contained
in a clam stain hands.
How to store
It is advisable to cook cuttlefish immediately after purchase. But with
necessary – wrap in a tight plastic bag and store
in the freezer.
Reflection in culture
The cuttlefish contains the largest amount of ink. For
for many centuries people have used them for writing and as paint,
which was named “cuttlefish“Derived from the scientific
the names of the cuttlefish. Painters and artists appreciated this paint very much.
for its extraordinary, pure brown tone.
Nowadays, modern industry produces paints using chemical
based, but natural “cuttlefish»Still in use
in production.
Caloric value
Cuttlefish meat belongs to delicacies, since its calorie content
is only 79 kcal per 100 grams of product, and in terms of nutritional value
it is superior to beef
and pork. Regular consumption of cuttlefish meat contributes to
active elimination of cholesterol and improvement of metabolism, and fat
this mollusc has an antibacterial effect.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 16,5 0,6 0,8 1,7 80,6 79
Useful properties of cuttlefish
Composition and presence of nutrients
Cuttlefish meat contains a large amount of vitamins and beneficial
substances: fatty acids omega-6 and omega-3, selenium, potassium, phosphorus,
copper, iron, zinc, iodine, vitamins A, E, B6, B12, D and practically
all amino acids necessary for the body.
Cuttlefish meat improves metabolism, has anti-inflammatory
effect, reduces the amount of cholesterol in the blood and acts as a natural
antibiotic.
Useful and healing properties
The microelements included in the cuttlefish meat have a positive effect
on the human body. Potassium is involved in the cleansing of the gastrointestinal
tract, regulates pressure, removes toxins and improves metabolism
in the tissues.
Iron, also included in the composition, significantly improves blood circulation.
Zinc normalizes fat metabolism, and it is also necessary for healing
wounds and better
hair growth.
Indispensable for high-quality work of the brain and cardiovascular
systems and phosphorus. It is one of the main constituents of cells.
Increases immunity and takes an active part in the structure of proteins
copper, also found in cuttlefish meat.
Cuttlefish ink is used in homeopathic medicine. Sepia
– a medicine based on shellfish liquid. Sepia is prescribed
with such diseases: displacement of the uterus, venous stasis in it,
leucorrhoea, accompanied by itching, constipation, hemorrhoids,
gonorrhea, dyspepsia, rectal prolapse, migraine, eczema, bronchitis.
Also, cuttlefish ink is included in the Klimakt Hel – homeopathic
a drug that is prescribed for disorders of the nervous system, deterioration
ovarian work, migraines,
vegetative-vascular dystonia, sleep disorders, hot flashes.
In cooking
The correct preparation of cuttlefish means a lot. As
there is practically no opportunity to buy this mollusk fresh, you need
learn to handle it chilled or frozen gently
tender meat. It is recommended to defrost cuttlefish in cold water.
If you purchased an unpeeled shellfish, then after thawing
it will need to be cleaned in the same way as fresh: discard the bone,
eyes, mouth and viscera. If there is a silver ink bag,
then it must be carefully removed, since the contents can still be used
for making spaghetti with cuttlefish or risotto. After that
how to cut the cuttlefish, you need to rinse the body under running water
and tentacles.
Best for making cuttlefish appetizers or salads
buy small shellfish meat, as it is more tender. And for
spaghetti or soup, cuttlefish 500 grams are suitable. Clam weighing
it is better not to buy more than 600 grams, because the meat will be very
tough.
Before preparing the dish, you can pre-cook the cuttlefish
or fry.
Cuttlefish ink should be added to the dish before cooking:
the bag is carefully cut and the contents are poured into the pan
or a frying pan. It is best to use for the piquancy of the dish
fresh cuttlefish ink.
Dangerous properties of cuttlefish
A contraindication to eating cuttlefish meat is
allergy
for seafood.
Want to see a cuttlefish underwater? A very exciting and educational video.
