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.
If you know the provenance of the cuttlefish, I tend to rinse it as little as possible. I cut off the bony part and remove the skin, since it is a bit rubbery to eat raw, and simply slice the body in thin julienne-like slices. Easiest to slice with is using a big Japanese vegetable knife.
There are numerous condiments that will match cuttlefish sashimi. This time I used the ink, some tchin-tchin Banuyls vinegar and a few drops of sesame oil.
Cuttlefish – one more time
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.
If you know the provenance of the cuttlefish, I tend to rinse it as little as possible. I cut off the bony part and remove the skin, since it is a bit rubbery to eat raw, and simply slice the body in thin julienne-like slices. Easiest to slice with is using a big Japanese vegetable knife.
There are numerous condiments that will match cuttlefish sashimi. This time I used the ink, some tchin-tchin Banuyls vinegar and a few drops of sesame oil.
This is simple and nutritious fast food.