Monthly Archives: July 2009

Cuttlefish – one more time

By Mikael | Published: July 31, 2009

An often overlooked way to eat cuttlefish is simply serving it raw. When I get my hands on a live large cuttlefish, that is one that is still moving when I get home with it, I see no point in doing much cooking with it. Like this one from the other day.

Posted in Cooking, Ingredients | Leave a comment

Cuttlefish – the natural way

By Mikael | Published: July 27, 2009

Some years ago I ate small squids that were still alive. They were only maybe 5 centimeters long and crawled in my hand. I put them in my mouth and chewed them as they were crawling around in my mouth. It was quite a taste sensation. The flavors were simply incredible. It was like eating the [...]

Posted in Cooking | 3 Comments

Red mullet season is here

By Mikael | Published: July 26, 2009

The summer is the optimum period for savoring the Mediterranean red mullet. There are primarily two species of red mullet in the Mediterranean, Mullus surmuletus rouget de roche in French or striped red mullet, and Mullus barbatus or rochet de vase or rouget de sable in French or sand red mullet. The latter has two [...]