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Home » All products » Deli » Ingredients » Cuttlefish Ink

Cuttlefish Ink

£4.50

90g jar or 2 pouches x 4g each

SKU: D_Cuttlefish_ink Categories:Deli, Ingredients
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  • Description
  • Additional information
  • Ingredients

Description

Cuttlefish ink is just the same as squid ink and can be used in the same cooking applications such as colouring pasta and rice.

Additional information

Weight 0.090 kg

Ingredients

Cuttlefish Ink (Molluscs) (40%), Water, Salt, Thickener: Sodium Carboxymethylcellulose.

For allergens see ingredients in bold. May contain traces of Crustaceans, Fish, Milk, Celery.

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How we prepare your fish.

Our fishmongers can prepare your fish in various ways, please see below for the services we offer.


Gutted

An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.


Scaled

Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.


Filleted

Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.


Trimmed

The fins are removed.


Pin Boned

The small, thin, flexible bones distributed along the side of the fillet are removed.


Steaked

Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.


Skinned

Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.


Supreme

Supremes are portions of fish that have been cut across the boneless fillet.