John Myers
Cuttlefish are a subgroup of cephalopods characterized by a soft-tissue encased shell and an ink sac. Cuttlefish have an oval to the round body, typical are the “zebra stripe pattern” on the back and the ten tentacles.
Origin
The oldest finds of squid come from North America. About 800 species are currently known from today’s seas, and the trend is increasing. Squids mainly live in warm waters, such as in the Mediterranean region.
Season
Squid can be obtained all year round. The main fishing season is in the winter months.
Taste
The meat is lean, firm, and relatively tasteless. Those with a sensitive tongue can taste a slight aroma of ink.
Use
Squid are sold whole or cut up (in tentacles, rings or fillets), fresh, frozen, smoked or canned. They are particularly popular cooked as a ragout in tomato sauce or as fried pieces, e.g. B. Calamari fritti. Here the mantle is cut into rings and the tentacles are cut into pieces.
Storage
Fresh squid will keep in the fridge for a day or two. To do this, always remove the fish from the plastic bag, place it in a bowl and cover with a plate or cling film. Frozen squid stays fresh for about three months.
Nutritional value/active ingredient
Squid are low in fat. They provide important minerals and trace elements, such as B. phosphorus and iodine. They also contain vitamin E, D, B6, and plenty of B12 as well as the polyunsaturated omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which contribute to normal heart function. Iodine contributes to the normal production of thyroid hormones, phosphorus ensures the maintenance of healthy bones and teeth. The two vitamins B6 and B12 are important for normal energy metabolism.
