Cuttlefish (Loligo vulgaris)

Introduction:

Cuttlefish are characterised by their shells enclosed by soft tissues and their ink sac. They have an oval to round body and ten tentacles. The meat tastes relatively tasteless.

Use/Preparation:

The meat can be boiled, fried, deep-fried or grilled and is tasty in salads, rice dishes (paella), pasta dishes and soups.

Health:

Like all seafood, squid is low in calories and rich in protein. It also provides minerals and trace elements such as phosphorus and iodine, as well as vitamins E, D and B vitamins.

Alternatives:

Octopods, prawns and scallops have a similar taste and texture to squid. The nutritional values are also comparable.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	82/342
Fat	0,9 g
Healthy fatty acids	0,3 g
Carbohydrates	2 g
Sugar	0 g
Protein	16,1 g
Salt	0 g