Cuttlefish Ink Sachets

Cuttlefish ink is a powerful natural gluten-free dye that has many applications in the world of cooking. It is possible to extract the link contained in the pocket of a cuttlefish yourself, however, it is very delicate and the stains are very persistent. This is why the Nortindal teams offer you a much more practical solution with these different packaging.

Cuttlefish ink is composed of melanin and mucus and other substances are dissolved in it, such as enzymes and amino acids, including taurine, tyrosiasis, dopamine, glutamic acid, and lysine. Composed of 100% natural cuttlefish, it does not contain thickeners, sugar or stabilizers and has a much longer shelf life than liquid cuttlefish ink. It gives the food a black color and a slightly salty taste even in small doses, although it is low in calories. Even a small amount of powder is sufficient to obtain an intense black color and a slightly salty taste.

Ingredients

Cuttlefish ink, water, salt, and sodium carboxymethylcellulose thickener. Gluten-free product.

Nutritional value

Cuttlefish ink is rich in vitamins (B12, C and E) and mineral salts.

It is particularly low in fat, contains a high level of protein. It is an excellent source of copper and selenium which activate the action of antioxidant enzymes. It also contains omega-3 fatty acids and iron. In addition to its iron supply, the cuttlefish contains a good quantity of threonine and essential amino acid.

Use in the kitchen

Nortindal cuttlefish ink is the ideal product for seasoning and cooking rice, fish, pasta, croquettes, and bread. Its characteristic color, texture, and flavor of the sea make the cuttlefish ink a unique ingredient in the world of gastronomy.

Often used to color risottos, pasta or calamari, cuttlefish ink can also be used as a seasoning in a vinaigrette, color a whipped cream to accompany soups of fish, and give color to burger buns and even shells macaroons garnished with leek or parmesan cream.

Cuttlefish Ink can be kept in the refrigerator for 2 days otherwise it can be frozen sealed in food contact film. Its flavor is not strongly marked: it has a slight taste of the sea, and iodine scent despite being particularly savory. Unequivocally stains the hands and teeth, but just wash with neutral soap and the color disappears easily. In the kitchen it is used to enhance the black color and add the sensation of marine and iodized flavor to the dishes; its particular chromaticity makes it a unique condiment.

Cuttlefish ink is an essential product for culinary creativity! Creativity is a must with cuttlefish ink! It allows you to color your preparations and creates very beautiful color combinations with green, red, purple, orange or white. Thus it is used in bakeries and allows you to give burgers buns a very trendy look, all the more if you garnish your burgers with salmon! You can make a savory carrot pie for a breathtaking contrast.

Think about it to make black macarons in cuttlefish ink garnished with a green cream with leeks (which you can enhance the color with spirulina), with olives or a matcha tea cream, with a violet cream with beetroot or a white Parmesan cream. For a very delicate plate decoration, try the parmesan tiles, Batak berries, and cuttlefish ink.

For your aperitifs, it will create superb surprise pop cakes with tuna, cheese and, why not, oyster mousse! It will also allow you to offer black churros or breadsticks to taste your guacamole.

Why use cuttlefish ink powder?

Although it is possible to extract the ink from the fresh cuttlefish yourself, this operation remains delicate since it is not necessary to pierce the pocket by removing it from the cuttlefish. Also, you don't always have a cuttlefish in your fridge. This is why the use and storage of cuttlefish ink powder are very practical.

How to dose and use Cuttlefish Ink?

The dosage depends on the intensity of coloring that you wish to obtain. In general, use about 4 g (the equivalent of a tablespoon) for 1.5 liters of liquid if it is to color rice, pasta or polenta, or in 20 cl of cream for a sauce. For a first experience to test little by little depending on if you want to feel more or less its iodized flavor.

In the dishes, for better integration, you can also dilute it in dry white wine, broth or liquid crème fraîche. Also for all types of dough, just incorporate it when kneading.

Major world delicacies that use Cuttlefish Ink

In Basque, Spanish and Italian cuisine there are many specialties based on cuttlefish ink. For Spanish cuisine we have; calamares en su tinta (squid in squid ink) or arroz negro (black rice with squid) and, for Italian cuisine, pasta al nero di seppia or cuttlefish ink risotto.

In Japan, cuttlefish black is incorporated into udon and soba pasta. The Japanese sometimes use it in manju or mochi paste, which are small round cakes filled with Azuki red bean paste or even sesame paste and matcha tea. They thus deliver a very original black version of their traditional pastry.

Cuttlefish ink powder goes very well with garlic. You can, for example, make a garlic puree with cuttlefish ink to accompany a escabèche (marinade based on oil and vinegar or even soy sauce for mixtures of culinary cultures) of mackerel, sardines or other fish. Your aioli will take on a very special appearance by mixing 3 cloves of garlic, 2 egg yolks, 250 ml of grapeseed oil and 5 ml of cuttlefish ink.

You can also color your salted whipped cream which will accompany a risotto, a fish soup or decorate your verrines. In your sauces, Cuttlefish Ink is used as a binder. Pair it with Espelette pepper or herbs such as parsley and dill. Coconut milk, ginger, lemongrass and turmeric also form beautiful associations.

Preservation

The cuttlefish ink in a sachet can be kept in the refrigerator until the date indicated on the sachet. The product should be stored at room temperature and then cool after opening. It can be kept for around 20 days in the refrigerator.

"Nero di Seppia" or Cuttlefish Ink can come from almost any cephalopod such as squids, cuttlefish and octopus. The ink from the Cuttlefish is used as a food coloring and flavoring, providing a dark color and a slightly salty taste flavor to foods such as pasta or risotto.

Squid ink is most popular in Italy and Spain, and it's unique appearance and origin make it a gourmet delicacy in many other countries.

Suggestion: Some popular dishes include squid in squid ink, spaghetti in squid ink, squid ink risotto and paella. Squid ink is very low in calories and is used mostly as a condiment.

0.14 ounce (4 gram) - Pack of 8

Ingredients: Cuttlefish ink, water, salt, stabilizer: sodium carboxymethyl cellulose

Packaging: Glass Jar

Product of Spain

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