home All News open_in_new Full Article

‘They called it black gold’: but should cuttlefish be on our menus?

It’s a delicacy in France and Spain, and springing up at the UK’s restaurants, but is the trend for dining on cuttlefish sustainable?It can be braised low and slow or grilled in a hot flash, covered in sauce and canned or stirred through a paella. Cuttlefish, a cephalopod closely related to squid, is the seafood menu offering du jour.In March a cuttlefish risotto was added to the menu at Rick Stein’s The Seafood Restaurant in Padstow, Cornwall. In Cardiff, at Heaneys, you can find a dish of pork belly, cuttlefish and borlotti beans. At Cycene in London’s Shoreditch, a goat ragu with cuttlefish noodles, while at Silo in Stratford, cuttlefish is fermented to dress leeks, alliums and padron peppers. In Glasgow, Celentano’s offers a linguine and cuttlefish ragu with black olives and tarragon. Continue reading...


today 46 h. ago attach_file Politics

attach_file Politics
attach_file Politics
attach_file Politics
attach_file Economics
attach_file Politics
attach_file Events
attach_file Politics
attach_file Politics
attach_file Events
attach_file Politics
attach_file Politics
attach_file Events
attach_file Society
attach_file Politics
attach_file Politics
attach_file Politics
attach_file Events
attach_file Politics
attach_file Politics
attach_file Events


ID: 98508516
Add Watch Country

arrow_drop_down