How to cook cuttlefish
1. Defrost frozen cuttlefish by holding for a couple of hours at room temperature.
2. Wash the cuttlefish.
3. Remove the ridge and offal.
4. Skin, if cuttlefish is needed for salad, peel off.
5. Dip the cuttlefish in salted boiling water, cook for 15 minutes.
6. When cooking, add pepper, herbs, lavrushka, head of onion.
7. Serve cuttlefish with lemon juice, soy sauce, olive oil and herbs.
Boiled cuttlefish salad
ProductsRucola - 100 grams
Fresh or frozen cuttlefish - 400 grams
Avocado - 1 piece
Tomatoes - 2 pieces
Quail eggs - 20 pieces
Lemon - half
Olive oil - 3 tablespoons
Black pepper, herbs and salt to taste
Cooking salted cuttlefish salad
Put arugula on the bottom of a plate, then cut into 2-4 pieces of cherry, boiled quail eggs, finely chopped avocado, boiled cuttlefish. Season with a mixture of olive oil, lemon juice, salt, pepper and spices.
Fusofacts
Peeling cuttlefishWear gloves when cleaning cuttlefish to avoid getting your hands dirty. To clean a whole cuttlefish, cut open the torso, remove the black pouch and remove all entrails. If the ink of the cuttlefish gets into the dish, it's not scary, since it is used as a natural dye.
Squid or cuttlefish
Cuttlefish is a close relative of squid, but it still has significant differences in appearance, taste and method of preparation. Cuttlefish are larger than squid, the meat is denser and thicker, and therefore requires a longer cooking time.
Boiled cuttlefish for a snack
Boiled cuttlefish is an excellent dish in itself, if you add pepper and lavrushka during cooking, and then pour with olive oil, soy sauce and sprinkle with herbs.