Just came from the Dahar market. It's late to work and it's too early to go to the beach. It's time for a cooking note.
But since we touched on this topic, a little information about the prices in the market, I think it might be interesting. I will indicate prices in lei (pounds), and everyone will translate for himself at his own rate (in Egypt they now give 7.3 pounds per dollar). So, we bought an Indian duck for 74 pounds (33 pounds per kilo), took a small rabbit (26 pounds per kilo), a couple of kilos of mangoes (10 and 12 per kilo respectively), tomatoes 2 each, cucumbers 5 (and 4 each). were), blue (eggplant), small large 4 each, three dozen eggs for 22 pounds, potatoes 3 each, grapes (per kilo, for 4 and 5 pounds), figs 7.5 pounds a kilo, bell peppers 4 each …Something else, I can’t even remember…
In the foreground is a fishing tool - squid
Let's get back to cuttlefish. In order to cook them, they must be caught (they say you can still buy ..). Catching them is not so easy these days. And it's not that "someone" has already caught them, but also in the weather. Somewhere I even posted a video ... But this is when there are a lot of cuttlefish, and when there are none and in the heat, the process is a little different. First, cuttlefish must be found (we put on a mask, flippers, we are looking for). Second, you need to wake her up. because sleeping from hot water the cuttlefish doesn’t want to respond to our baits… In practice, we lower the squid directly onto the cuttlefish, only after that it opens its eyes… Note This is three.
Lilya pre-cleans the caught cuttlefish not far from the place of fishing, right on the shore. The question is not so much about saving water, but about preserving the kitchen with possible careless handling of the ink bag (there is some experience). Further processing takes place already at home. It is not very difficult (when viewed from the side).
Actually, Lily tried a lot of cooking methods. You can’t remember everything, although everything is very tasty (Lilya also reads my notes). Therefore, I will focus on the three most simple and most delicious.
Cuttlefish fried with onions
We need cuttlefish (required), onions, vegetable oil. salt, pepper and something to fry on. Wife fries right in the slow cooker. Peel cuttlefish, cut and right along with onions and everything else in a slow cooker. Stir-fry for 5 to 10 minutes (depending on the original size of the cuttlefish). We put it on a plate, eat (it’s good even with non-alcoholic beer). Can be eaten hot or cold.
Cuttlefish stewed in sour cream
Cuttlefish are also needed ... We put cuttlefish in a slow cooker, salt - pepper, fall asleep with chopped onions, fry a little (just a little), pour sour cream and let it gurgle (3-5 minutes). Ready! Best served hot (I like it that way). The sour cream sauce is excellent, and the cuttlefish themselves do not lose the nutty aftertaste inherent only to them! Highly recommend!
The process of cooking cuttlefish stewed in sour cream
Dinner is served!
And, cuttlefish salad
Again we need cuttlefish, eggs (chicken), fresh cucumbers, salt, pepper, herbs, you can lemon (apparently for beauty), I would add a sprig of dill (did not try), natural yogurt(we take it in Senzo), I think, with a stretch, you can replace it with sour cream or even mayonnaise ... Boil cuttlefish, cut into strips. Eggs are boiled, then, as in Olivier, cucumbers are cut into small strips (or cubes, it’s not about consistency, but about beauty), salt, pepper, mix, pour yogurt (after all, you don’t need mayonnaise, you can ruin everything ...). Decorated with greenery and lemon slices ... Everything, or something ... Well, yes! Lettuce is served cold only.
Cuttlefish salad with cucumbers
To you Bon appetit! And we're on the beach!
Meet a representative of the class of cephalopods - cuttlefish. In addition to her unusual name, she is also called the "sea chameleon" due to the fact that the cuttlefish is able to quickly change its color to match the environment. coloring it sea miracle can be the most diverse: its tentacles are green, the fins have a purple hue, and the dorsal part is brownish. Only the belly of the cuttlefish is light in color. But depending on the place of residence, the diet of the cuttlefish, the difference between one individual and another may occur. In most cases, cuttlefish choose warm habitats: shallow water bodies, backwaters and tropical or subtropical seas.
Scientists know more than 100 species of cuttlefish. Among them, the most numerous is the type of "Pharaoh's sickle", they can be found in the northern part of the Indian Ocean. The weight of an adult cuttlefish can reach 12 kilograms, while it can be only about 50 centimeters long.
Choosing a cuttlefish on the counter
Outwardly, the cuttlefish is very similar to the squid, but it will seem to you only at the first meeting. Cuttlefish is much more fleshy and round than its close relative.
Fresh cuttlefish can be bought at any fish store or fish market. If you ask the sellers, they can clean the cuttlefish for you and immediately cut it. It will be more convenient, first of all, for you, because when you encounter cuttlefish for the first time, you will not know how to properly cut it for cooking.
If the cuttlefish has already been cleaned and sold as such, check to see if there are traces of ink left on it. If you decide to clean the cuttlefish yourself at home, then it is better to wear gloves in order to avoid contamination of your hands with caustic ink, they are capable of for a long time dirty you.
We store cuttlefish according to all the rules
Cooks advise cooking cuttlefish immediately, without delay. Do not store it for a long time either in the refrigerator or in the freezer. Taste qualities cuttlefish only get worse from it. If necessary, you can wrap the cuttlefish in a plastic bag and put it in the freezer, but this is a storage option only as a last resort.
What is cuttlefish good for?
Cuttlefish is prepared by many peoples who live by the sea. That is why the most delicious food obtained from chefs who have practiced in the kitchens of various coastal countries. The cuttlefish contains ink, among all marine inhabitants, cuttlefish have the largest amount of it.
For many centuries, people have used cuttlefish not only for food. The ink that the cuttlefish secretes was used by people as a paint, which over time was called "sepia". Sepia is the scientific name for cuttlefish. The pure brown color of the ink made the cuttlefish a favorite animal of artists and painters. Nowadays, ink is used less and less for the production of paints, because the artificial chemical base is much stronger and more reliable. But one of the components of such paints is still cuttlefish ink.
Composition and useful properties of cuttlefish meat
Cuttlefish meat is classified as a delicacy, because its calorie content is only 79 kcal per 100 grams of weight. In terms of nutritional value, such a product surpasses the usual meat for us: beef and pork. With regular consumption of cuttlefish meat, cholesterol and toxins are actively removed from the human body, and metabolism also improves. The fat contained in cuttlefish meat has an antibacterial effect.
100 grams of cuttlefish meat contains 16.5 grams of protein, 0.6 grams of fat, 0.8 grams of carbohydrates, 1.7 grams of ash, 80.6 grams of water. In addition, cuttlefish meat contains a huge amount of vitamins, as well as nutrients. For example, omega-6 and omega-3 fatty acids, phosphorus, selenium, copper, potassium, iron, iodine, zinc, vitamins A, E, D, B6, B12 and many other vitamins and minerals necessary for the human body.
The amino acids necessary for the body, contained in cuttlefish meat, help improve the metabolism in the body, have an anti-inflammatory effect, and also reduce the amount of cholesterol in human blood. Also, cuttlefish meat has a beneficial effect on tissues, as a natural antibiotic, calms inflammatory processes in the body and helps fight various diseases.
Trace elements that are part of cuttlefish meat have a very positive effect on the human body. Potassium contained in meat helps the body to cleanse itself of excess substances: toxins and all others, regulates the functioning of the gastrointestinal tract, affects the positive trend in blood pressure, and improves metabolism. Iron, which is abundant in cuttlefish meat, improves blood circulation in the body, and zinc normalizes the metabolism of fats in tissues, promotes the speedy healing of wounds and improves hair growth. Phosphorus is indispensable for the body, because it is necessary for the fast and high-quality work of the brain, as well as the human cardiovascular system. Being the basis of cells in the human body, phosphorus improves the functioning of the human immune system, making it more resistant to many diseases. Together with copper, phosphorus is involved in the structure of protein in the body.
Cuttlefish is a favorite animal not only for artists and painters, but also for homeopaths. It is in this area that cuttlefish ink is often used. Sepia is a component of the medicine, which is made from the ink of this mollusk. Sepia-based medicine is used in the treatment of female diseases, skin itching, constipation and hemorrhoids, rectal prolapse and dyspepsia, eczema, migraine, bronchitis and other diseases associated with the human respiratory tract. A well-known medicine based on cuttlefish ink is called Klimakt Hel. This is a homeopathic remedy that is prescribed for violations of activity. nervous system, poor ovarian health, migraines and sleep disorders.
How to cook cuttlefish
The taste of cuttlefish meat largely depends on the method of its preparation. If you did not find fresh cuttlefish meat, then you need to learn how to handle delicate frozen or chilled cuttlefish meat carefully.
Frozen cuttlefish should be thawed only in cold water. If the cuttlefish is not cleaned, then it will have to be cleaned after it has thawed. Remember that when cleaning a cuttlefish, the bone, eyes, entrails and mouth of the mollusk are removed. At the same time, the silvery ink bag should be removed most carefully so that it does not tear and flood the meat and everything around with a brown liquid. The ink can be used when making spaghetti or risotto.
After you have dealt with cleaning the cuttlefish, you need to rinse the pieces of meat well under cold running water. Wash the cuttlefish tentacles especially carefully.
In order to prepare snacks or salads from cuttlefish meat, you should buy the meat of small individuals, their meat is more tender. But for the preparation of soups or spaghetti, you can use the meat of cuttlefish of different sizes.
Remember one secret: the larger the cuttlefish, the tougher its meat. To make cuttlefish meat softer, you can first boil it, and then use it for cooking. Meat can also be cooked by frying.
But the ink that is used in cooking should be added only at the last moment. To do this, you should carefully cut the bag of ink and pour the contents into a pot or pan, depending on what you are cooking in. Only fresh cuttlefish ink will add spice to your dish.
Those who are allergic to seafood should be careful - the desire to taste cuttlefish meat can result in an unpleasant body reaction to seafood.
Seafood that once seemed exotic has become accessible to many. You can even buy cuttlefish in supermarkets. These cephalopods resemble squid in appearance and taste, but gourmets say that their meat is more tender and satisfying. Not all housewives yet know how to cook cuttlefish, although in the Mediterranean countries even an inexperienced cook successfully copes with this task. The process of cooking these exotic shellfish is no more complicated than cooking squid, although it has its own characteristics.
Cooking features
Cooking cuttlefish can not be named complex process, but without knowing its specifics, it is not worth taking up the matter.
- Knowledge of some points will be required already at the stage of choosing a product. The fresher it is, the better. Experts do not recommend freezing these mollusks, but in frozen form they are presented on the shelves more widely, so if there is no choice, you can also purchase a frozen product. The main thing is not to try to speed up the thawing process by immersing it in warm water or heating it in the microwave. It is best to allow the cuttlefish to thaw in the refrigerator or in cold water without exposing it to sudden temperature changes. It contains a lot of protein, which from such changes can change the structure, become rigid.
- You can cut cuttlefish yourself. To do this, it is necessary to remove the bone in the region of the back, eyes, mouth, entrails. Be especially careful to dispose of the silver-colored bag filled with ink. In order not to get your hands dirty, it is better to work with gloves, otherwise the skin will be difficult to wash. Some use cuttlefish ink to make pasta or risotto. Only fresh ink is suitable for this. If you do not plan to use them on the same day, the ink sac can be thrown away with peace of mind. For those who do not have much experience in cutting seafood, it is better to purchase already cut goods.
- The optimal size of cuttlefish depends on what you want to cook from them. For salads and main courses, it is better to take small specimens, the meat of which is more tender. Large individuals are suitable for soup. They need to cook longer, but the broth from them is delicious.
- Cooking time for cuttlefish depends on the size of the clams and how they are cooked. Usually medium-sized specimens are cooked for 15–20 minutes, large ones for about half an hour.
The taste of cuttlefish is highly dependent on the chosen recipe and cooking method. They can be served on their own or used as ingredients in other dishes, such as seafood risotto.
How to cook cuttlefish
- cuttlefish - 0.5 kg;
- onions - 100 g;
- bay leaf - 2 pcs.;
- allspice peas - 5 pcs.;
- Italian herbs, salt - to taste.
Cooking method:
- Fill a saucepan with one and a half liters of water, put on fire.
- Prepare the cuttlefish by cleaning them, rinsing them in running water, and drying them with a paper towel.
- If you want the clams to cook faster, cut them into small pieces.
- Peel the onion, cut it into 4 parts.
- When the water boils, salt it, add onions, spices.
- Dip the cuttlefish in the water.
- Cook over low heat for 15 minutes if cuttlefish are cut into pieces, or 25-35 minutes if you boil them whole.
- Throw in a colander, let the water drain.
Boiled cuttlefish can be used to make salads. If you want to serve them separately as an independent snack, they need to be seasoned. To do this, mix equal proportions of lemon juice and olive oil, add garlic passed through a press at the rate of 1 clove per 2 tablespoons of lemon-oil mixture to this mixture.
How to cook cuttlefish in a pan
- cuttlefish - 0.5 kg;
- garlic - 4 cloves;
- olive oil - 80 ml;
- white dry wine- 0.2 l;
- salt, fresh parsley - to taste.
Cooking method:
- Clean cuttlefish, rinse, dry with napkins. Cut into small pieces.
- Cut the garlic cloves into thin slices.
- Heat the oil in a frying pan, put the garlic in it and fry it for 2-3 minutes.
- Remove the garlic from the pan, but don't throw it away.
- V garlic oil put cuttlefish. Fry them over high heat without a lid until the liquid released from them has almost completely evaporated from the pan.
- Pour pieces of cuttlefish with white wine, salt. Stew them in wine over medium heat until only a third of the alcohol remains in the pan.
- Lay the cuttlefish on a platter. Pour the sauce in which the clams were stewed. Sprinkle with fried garlic, finely chopped parsley with a knife.
Cuttlefish cooked according to this recipe is a self-sufficient dish. It can be served hot or cold appetizer- it will be delicious in any case.
How to fry cuttlefish
- cuttlefish - 0.5 kg;
- lemon juice - 10 ml;
- soy sauce- 50 ml;
- olive oil - as needed;
- salt, seasonings - to taste.
Cooking method:
- Cut the prepared cuttlefish into small pieces.
- Mix soy sauce with lemon juice and a tablespoon of olive oil.
- Add spices to taste and a little salt to the sauce. Suitable seasonings such as black ground pepper, dried dill, basil, parsley, a mixture of Italian or Provence herbs.
- Place the cuttlefish pieces in the sauce. Leave for half an hour.
- Heat up a frying pan and pour oil into it.
- Cuttlefish, removing from the sauce, put in boiling oil. Stir-fry them over medium heat for 15 minutes.
Fried cuttlefish are well suited as an appetizer for beer and wine. With pleasure, many people eat them as an independent dish. It is not forbidden to serve a side dish. Suitable rice, pasta.
How to stew cuttlefish with onions
- cuttlefish - 0.5 kg;
- onions - 0.5 kg;
- dry red wine - 0.25 l;
- pine nuts - 20 g;
- olive oil - 50 ml;
- butter - 50 g;
- salt, spices - to taste.
Cooking method:
- Mix wine with cuttlefish ink.
- Dip the cuttlefish cut into pieces in the resulting mixture, leave for two hours.
- Finely chop the onion, fry in a mixture of vegetable and olive oils until soft.
- Add the cuttlefish after removing them from the marinade. Fry them with onions for 10 minutes.
- Crush the nuts and add to the marinade, mix.
- Pour marinade, simmer the clams in it for another 10 minutes.
Serve cuttlefish prepared according to this recipe with the sauce in which they were stewed. The dish has a specific look, but its taste will not seem too exotic to you.
How to cook stuffed cuttlefish in the oven
- cuttlefish - 1 kg;
- fresh champignons - 0.25 kg;
- onions - 0.3 kg;
- hard cheese - 0.25 kg;
- cream - 0.5 l;
- salt, seasonings - to taste;
- vegetable oil - as needed.
Cooking method:
- Wash the mushrooms, blot with a napkin, cut into medium-sized cubes.
- Peel and finely chop the onion.
- Grind the cheese on a coarse grater.
- Heat the oil in a frying pan, put the onion in it and fry it over low heat until it becomes soft and almost transparent.
- Add mushrooms. Fry them together with onions until excess moisture evaporates from the pan.
- Combine mushrooms with cheese, mix well.
- Add salt, spices, mix again.
- Stuff the cuttlefish carcasses with the resulting mass. Fasten the edges with toothpicks so that the stuffing does not fall out.
- Place the cuttlefish in a baking dish.
- Cream mix with a small amount of salt, seasonings. Fill them with cuttlefish.
- Preheat the oven to 180 degrees, put the cuttlefish mold in it.
- Bake the cuttlefish in the oven for 30 minutes.
How to cook cuttlefish on the grill
- cuttlefish - 0.5 kg;
- salad - 100 g;
- tomato - 150 g;
- garlic - 1 clove;
- fresh basil - 5 g;
- lemon - 0.5 pcs.;
- olive oil - 60 ml;
- a mixture of peppers, salt - to taste.
Cooking method:
- Cut the tomato into large cubes.
- Coarsely chop the lettuce with a knife.
- Squeeze the juice from the lemon, mix with two tablespoons of oil.
- Squeeze the garlic, mix with the sauce.
- Add salt, seasonings to the sauce, mix.
- Finely chop the basil and mix it into half of the sauce.
- Season the tomato and lettuce salad with this part of the sauce.
- Stuff the prepared cuttlefish with salad. Fasten the edges with skewers so that the filling remains inside.
- Brush the cuttlefish with the remaining sauce.
- Place it on a grill grate greased with olive oil.
- Cook 7-10 minutes.
When serving, the dish can be decorated with slices of lemon, tomatoes. It is better to put it on a dish covered with lettuce leaves. good addition this appetizer will be soy sauce.
Knowing the basic principles of cooking cuttlefish, you can make all kinds of dishes from them according to original recipes. This good way surprise guests and delight households with new snacks.
Today I want to present to you, in my opinion, a very interesting site about Greece, which is called "My Greece". The author of this site is Elena Meteleva. She has been living in Greece for many years. Knows the life of the country, its culture, customs, cuisine firsthand.
Here is what she writes about herself:
Hello dear readers!
My name is Elena Meteleva, I live in sunny Greece, on the beautiful peninsula of Halkidiki.
Since both Spain and Greece are Mediterranean, I decided to focus on a recipe from seafood, in this case - cuttlefish.
with spinach, very popular in Greece, I posted on my website. And on Irina's website I will share how you can cook cuttlefish in onion sauce.
Cuttlefish in onion sauce (Supies stifado)
Russian tourists often asked me what a cuttlefish is. Once upon a time I did not know this. Cuttlefish looks like a squid, but it is more round and fleshy. By the way, this recipe can also be prepared with squids if you don’t find cuttlefish.
So, we need:
- 1 kg of peeled cuttlefish. If buying fresh, ask the fish store to clean them. I don't use ink, although some use it for risotto or pasta. If you clean cuttlefish at home, be sure to wear gloves so as not to paint your hands.
- 1 kg small onions(in Russia it is called onion sets). If there is no such onion, then you can take onion, coarsely chopped.
- 100 ml olive oil
- 100 ml dry wine
- 500 g grated tomatoes or tomato juice
- 2-3 bay leaves
- salt,
- pepper,
- sugar on the tip of a spoon
- cinnamon stick,
- 2-3 cloves
Cooking:
Cuttlefish cut into medium pieces. We use whole onion sets, if you have onion sets, we cut them into large sectors.
Heat the olive oil in a saucepan, fry the onion for a few minutes. Then add chopped cuttlefish, and simmer over medium heat, stirring, until the liquid evaporates and only oil remains. Redeem with wine.
Then add tomatoes or juice, spices, a glass of hot water to the pan and simmer over low heat under a lid for 40 minutes. Watch for readiness, cuttlefish should become soft, and the sauce should thicken.
Cuttlefish is a representative of the class of cephalopods. It is often referred to as the "sea chameleon" because it can change its color to match its surroundings. The color of the cuttlefish is heterogeneous: greenish tentacles, fins with a purple tint, the dorsal part is brownish with stripes and spots, and the belly is lighter. Cuttlefish is found in subtropical and tropical seas, mainly in shallow waters.
There are over 100 various kinds cuttlefish. The most numerous species is pharaoh's sickle”, which lives in the northern part of the Indian Ocean. A large mollusk can weigh up to 12 kilograms and be up to 50 centimeters long.
How to choose
In appearance, cuttlefish is similar to squid, only more fleshy and rounder. Fresh cuttlefish can be bought at a fish store or market. If possible and desired, you can clean and cut it. When choosing an already cleaned cuttlefish, carefully look to see if there are any ink residues left. When cleaning yourself, it is advisable to wear gloves, as the ink contained in the mollusk stains the hands.
How to store
It is advisable to cook cuttlefish immediately after purchase. But if necessary, wrap in a tight plastic bag and store in the freezer.
Reflection in culture
The cuttlefish contains the largest amount of ink. For centuries, people have used them for writing and as paint, which is called " sepia”, which comes from the scientific name of the cuttlefish. Painters and artists greatly appreciated this paint for its unusual, pure brown tone.
Nowadays, modern industry produces chemical-based paints, but natural " sepia is still used in production today.
calories
Cuttlefish meat belongs to delicacies, since its calorie content is only 79 kcal per 100 grams of product, and it surpasses beef and pork in nutritional value. Regular consumption of cuttlefish meat contributes to the active removal of cholesterol and improves metabolism, and the fat of this mollusk has an antibacterial effect.
Nutritional value per 100 grams:
Useful properties of cuttlefish
Composition and presence of nutrients
Cuttlefish meat contains a large amount of vitamins and nutrients: omega-6 and omega-3 fatty acids, selenium, potassium, phosphorus, copper, iron, zinc, iodine, vitamins A, E, B6, B12, D and almost everything necessary for the body amino acids.
Cuttlefish meat improves metabolism, has an anti-inflammatory effect, reduces the amount of cholesterol in the blood and acts as a natural antibiotic.
Useful and medicinal properties
Microelements included in cuttlefish meat have a positive effect on the human body. Potassium is involved in cleansing the gastrointestinal tract, regulates pressure, removes toxins and improves metabolism in tissues.
Significantly improves blood circulation iron, also included in the composition. Zinc normalizes fat metabolism, and it is also necessary for wound healing and better hair growth.
Indispensable for the quality of the brain and the cardiovascular system and phosphorus. It is one of the main constituents of cells. Increases immunity and takes an active part in the structure of proteins copper, which is also part of cuttlefish meat.
Cuttlefish ink is used in homeopathic medicine. Sepia is a medicine based on shellfish liquid. Sepia is prescribed for such diseases: displacement of the uterus, venous congestion in it, leucorrhoea, accompanied by itching, constipation, hemorrhoids, gonorrhea, dyspepsia, rectal prolapse, migraine, eczema, bronchitis.
Also, cuttlefish ink is included in the composition of Klimakt Hel - a homeopathic preparation that is prescribed for disorders of the nervous system, deterioration of the ovaries, migraine, vegetative-vascular dystonia, sleep disorders, hot flashes.
In cooking
means a lot proper preparation cuttlefish. Since there is practically no opportunity to buy this mollusk fresh, you need to learn how to handle its chilled or frozen tender meat carefully. It is recommended to defrost cuttlefish in cold water. If you purchased an unpeeled mollusk, then after defrosting it, you will need to clean it in the same way as a fresh one: discard the bone, eyes, mouth and entrails. If the silver ink bag is preserved, then it must be carefully removed, as the contents can still be used to make spaghetti with cuttlefish or risotto. After cutting the cuttlefish, you need to rinse the body and tentacles under running water.
For cuttlefish appetizers or salads, it is best to buy small shellfish meat, as it is more tender. And for spaghetti or soup, cuttlefish 500 grams are suitable. It is better not to buy a clam weighing more than 600 grams, because the meat will be very tough.
