Cuttlefish

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Description

Cuttlefish meat has a sweet taste. The texture is quite tender if cooked properly. The flesh should be firm and elastic, and not slimy or gritty.

Cooking Tips:

Treat cuttlefish by steam, stew in wine, stir-fry, sauté or batter and fry it. You can also serve it as sushi. For a European treat, marinate cuttlefish strips in olive oil, garlic and vinegar, then grill briefly. Do not overcook, or the meat will be rubbery and chewy.

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