If you love squid chances are you'll love cuttlefish too. Infact, not only are cuttlefish equally delicious and nutritious, but they're also a cheaper alternative. What's more the "chameleon of the sea" can also easily be susbtituted into most squid recipes without anyone spotting the difference!
As with other cephalopods like squid and octopus, cuttlefish should be cooked either quickly or very slowly or simply eaten raw and at their freshest to enjoy the flavour of the sweet flesh.
How to prepare cuttlefish:
First things first, if you're buying fresh cuttlefish you'll need to know how to clean them before cooking.
Here's a nice informative video explaining how to prepare cuttlefish. And remember to retain the flavoursome black liquid to use in squid ink dishes later!
Whether you choose to enjoy the freshness of locally caught cuttlefish in sashimi or try flash frying them in the pan there are many ways to experiment with this versatile ingredient.
If you're lucky enough to get a really fresh cuttlefish try using it raw in a fresh sashimi recipe like this one where you can simply replace the squid with cuttlefish. Remember to make it the day before as it takes 12 hours to marinate.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.