Making Carbs Count seafood

KITLIVING

NUTRITION

(per 100g) *DV is daily value, or

recommended daily allowance (RDA)

expressed as a percentage of a basic

2000-calorie diet.

Octopus

0 Carbs

0 Fat

Cholesterol 14% DV*

12g Protein (24%)

Iron 27%

Phospherous 16%

Copper 18%

Squid

0 Carbs

1.5g Fat

Cholesterol 78% DV*

16g Protein (32%)

Vitamin C 8%

Cuttlefish

0 Carbs

1.5g Fat

Cholesterol 78% DV*

16g Protein (32%)

Iron 33%

Cuttlefish are caught for food in the

Mediterranean, East Asia, and even the

English Channel, among other places.

A form of dried, shredded cuttlefish is a

popular snack food in East Asia. A little

less popular in Europe, there are dishes

that use it well, such as risotto with

cuttlefish ink from the northeast of Italy,

and varieties of black pasta is often made

using cuttlefish ink. Spanish cuisine,

especially in western coastal regions,

uses cuttlefish and squid ink in a variety

of tapas, and in Portugal cuttlefish is

present in popular dishes like cuttlefish

in black ink, where the cuttlefish is grilled

and served in a sauce of its own ink. Recipe overleaf

Meanwhile squid are only really of use

for their body, or 'tube' that gets cut into

rings and either fried with other ingredients,

or are often covered in a light batter and

deep-fried. Squid, frequently called

calamari, is often added to sea-stews and

can feature in regional seaside favourites

like paella.

Ink-spiration

Octopus, squid and cuttlefish all have the

capacity to release a cloud of black ink to

frighten off predators. Cuttlefish ink used

much more as a dye known as sepia,

but these days artificial dyes have mostly

replaced natural sepia. Squid, cuttlefish or

octopus ink is used in many recipes, such

as some of those mentioned above. You

can buy a jar of cuttlefish ink from the Fish

Society that, they say, "Colours pasta, rice

and fingers black as the ace of spades."

Resources

www.greektastes.com

www.thefishsociety.co.uk

www.greatbritishchefs.com

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