Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

By Klavs Styrbæk and Ole G. Mouritsen

Book Overview

IntroductionPart I. Strange beings from the depths of the sea Mythological sea monsters Cephalopods in art, literature, and iconography And they continue to fascinate usPart II. Such abundance, so much diversity A few words about their classification 'Head-feet' that have no feet When did the cephalopods appear on the scene? Where and how do they live?Part III. An overview of cephalopod anatomy The mantle Heart, nerves, and intelligence Consciousness of another kind Eyes Mouth and beak Arms and tentacles Suckers, which have a sense of taste Blue blood and three hearts Muscles Siphon Ink Innards A master of disguises Luminescence Skin as a sense receptor Octopuses in NaplesPart IV. Cephalopod fisheries The global catch Harvesting cephalopods in the MediterraneanPart V. Taste and nutritional value Nutrients in cephalopods How do they taste? Are marine-borne toxins a problem?
Part VI. Sourcing, storing, and preparing cephalopods Where to purchase cephalopods How to clean and store them Making them tender Fermenting cephalopods and using them as fermentation agents Cooking with their inkPart VII. Cephalopods in the kitchen In culinary traditions around the world Raw or almost raw Eating the perfect cuttlefish sashimi in London Shopping for octopus and cuttlefish at an Italian street market Marinating cephalopods Dehydrated cephalopods Octopus stock and the 'foie gras of the sea' Grilled cephalopods Deep-fried cephalopods Pescaito frito made with squids The evolution of pescado frito Steamed and cooked cephalopods Cooking them in a wok Stuffed cephalopods Using the ink in dishes and snacks A take on The Compleat Angler using giant squid Cephalopods in Vietnam and CambodiaPart VIII. The Nordic Food Lab's "Squid Squad" The Nordic Food Lab, gastronomy, and gastrophysics Squids of the North A surprising discovery Featuring cephalopods at Taste for Life A marine 'field trip' to Sardinia with an expert chefPart IX. The seafood of the future? Food from the oceans for a hungry planet Is cephalopod aquaculture an option? Discovering the life cycle of the cuttlefish in Brittany Like 'weeds of the sea, ' the cephalopods are multiplying Eat the cephalopods!Part X. Technical and scientific details The genealogy of cephalopods List of cephalopods mentioned in this book Glossary Culinary terms Bibliography Illustrations
Acknowledgements The people behind the book_______
RecipesCleaning and storing cephalopodsIko no shiokaraCuttlefish in their own ink (calamari en su tinto)Ika sashimi with avocado and lumpfish roeSquid ink fettucine with lobster, roe, and dried limeSepia tartare with pistachios, lime, and avocadoSquid royale with Jerusalem artichokes in sepia inkOctopus saladPeruvian squid cevicheGrilled, partially dehydrated squids (ika no ichiya-boshi)Glazed octopus arms with lentils and mushrooms'Foie gras of the sea'Grilled or seared cuttlefishMarinated grilled cuttlefish siphons on lemongrassCephalopod mouths and beaks in white beans with tomatoes

• Format: Paperback
• Language: English
• ISBN: 3030580296
• ISBN13: 9783030580292
• Release Date: May 2022
• Publisher: Springer
• Length: 278 Pages
• Weight: 0.91 lbs.
• Dimensions: 0.6" x 6.1" x 9.2"