Squid and Cuttlefish/Ika
Although it is usally translated into English as squid, the ika used in sushi is more often cuttlefish as it has a softer taste. Strips of cuttlefish flesh are cleand so that only the pristine white meat remains. Some chefs like to score the flesh to create pleasing patterns. Some people may find the taste of raw cuttlefish tough and rubbery, but its firm texture can provide an interesting contrast to the typically soft textured fish that are typically eaten in sushi.
Squid and cuttlefish are often eaten grilled or dried as a snack to have with drinks. Thin strips of raw squid called "squid noodles" are also popular.
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