Cuttlefish
The cuttlefish mollusk belongs to the order of cephalopods, lives in the Atlantic Ocean, subtropical and tropical seas.
The ratio of BJU in the product
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| Walking | 40 minutes |
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| Swimming | 13 minutes |
| A bike | 23 minutes |
| Aerobics | 32 minutes |
| Household chores | 53 minutes |
Useful properties of cuttlefish
Cuttlefish meat is considered a delicacy. In terms of its nutritional value, it is significantly superior to pork and beef.
Vitamins A, B6, B12, D, E, iodine, phosphorus, iron, selenium, zinc, potassium, omega-3 and omega-6 fatty acids were found in cuttlefish meat.
Regular consumption of cuttlefish meat helps to eliminate cholesterol, improve metabolism.
Cuttlefish oil has an antibacterial effect.
The calorie content of 100 grams of cuttlefish meat is 79 calories. Proteins per 100 gr. meat contains 16 g, carbohydrates - 0.82 g, fat - 0.7 g.
Cooking cuttlefish
The right approach to cooking cuttlefish means a lot. In Russia, there is practically no opportunity to buy fresh shellfish, so you need to learn how to handle its tender frozen or chilled meat. It is recommended to defrost cuttlefish in cold water. If the clam is not cleaned, after thawing it is cleaned in the same way as fresh: the bone, entrails, eyes and mouth are discarded. The silver ink pouch, if preserved, is carefully removed as its contents can be used to make risotto or cuttlefish spaghetti. After the cuttlefish is cut, its body and tentacles are rinsed in running water.
For snacks or salads from cuttlefish, it is best to use small shellfish meat - it is more tender. And to prepare a main dish, for example, soup or the already mentioned spaghetti with cuttlefish, a shellfish weighing 300-500 grams is suitable. It is better not to buy cuttlefish weighing more than 600 grams, its meat is tough.
In the process of cooking, cuttlefish can be pre-cooked (half an hour in boiling water), or you can immediately fry it to add it to rice or spaghetti afterwards.
Cuttlefish ink is added to the dish before it is cooked: the bag is carefully ripped open and the contents are poured into a saucepan or frying pan. Thanks to this culinary secret, the dish acquires a sea smell and an unusual black color. Of course, using fresh cuttlefish ink to spice up the dish is better. If this is not possible, there is a way out - you can purchase ink separately, they are sold as a semi-finished product for making sauces.
Cuttlefish ink is of interest to homeopathic medicine. A medicine based on the liquid of the mollusk Sepia is called. Sepia is prescribed for venous stasis in the uterus, displacement or prolapse of the uterus, leucorrhoea, accompanied by itching, hemorrhoids, constipation, gonorrhea, rectal prolapse, dyspepsia, migraine, bronchitis, eczema. The correct dosage is determined by the homeopathic physician.
The ink is also a part of the homeopathic preparation Klimakt Hel from the famous German manufacturer Heel, which is prescribed for deterioration of the ovaries, disturbances in the functioning of the nervous system, with vegetative-vascular dystonia, migraines, sleep disturbances associated with menopause, hot flashes.
Contraindications
Cuttlefish is contraindicated for people with seafood allergies.
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