Humans everywhere have always been fascinated by octopuses, squid,
and cuttlefish, known biologically as cephalopods. They evolved
hundreds of millions of years ago and are related to molluscs such
as mussels and snails. They can grow to an enormous size with eyes
as big as footballs, but they still live for only a couple of
years. They mate once in their lifetime and die shortly after. They
have blue blood and three hearts and they can shoot out jet-black
ink. They have a brain and have behaviours that could be
interpreted as signs of intelligence, even though more than half of
their brain is distributed in their arms. They are colour blind,
but they can change the colour of their skin in a flash. They are
masters of disguise and are able to alter the texture of their skin
and the patterns displayed on it at lighting speed. They can also
'taste' using the suckers on their arms. They can move extremely
fast thanks to a jet-propulsion system built into their body
cavity. Although they are soft-bodied and look vulnerable,
cephalopods are formidable predators. Octopuses have arms that are
so strong that they can exert a force equal to hundreds of times
their own body weight. Squid and cuttlefish can shoot out a
tentacle to capture prey at the speed of a javelin thrown by an
expert athlete. Cephalopods are, however, so much more than just
fascinating creatures with strange physical characteristics. They
are a nutritious, delicious protein source that has found a place
for thousands of years in many food cultures around the world. As
squid, cuttlefish, and octopuses are native to virtually all parts
of the ocean, they are an excellent and available alternative to
meat from terrestrial animals. This book is written to promote the
overall place of cephalopods in home kitchens and to inspire the
uninitiated to add them to their diet. It describes the many facets
of their anatomy that play a central role in their potential use as
healthy, diverse, and interesting food sources, with a particular
emphasis on their taste and texture. By way of an assortment of
recipes, the authors hope to dispel the myth that it is difficult
to prepare delicious dishes using squid, cuttlefish, and octopuses.
In addition, there are contributions to the on-going discussions
about how marine resources can be exploited more responsibly in a
sustainable manner. Ole G. Mouritsen is a professor of
gastrophysics and culinary food innovation at the University of
Copenhagen,president of the Danish Gastronomical Academy, and
director of the Danish national research and communication centre
Taste for Life. Klavs Styrbaek is a chef and leader of the
gastronomic enterprise STYRBAEKS, which includes a gourmet
restaurant, a cooking school, a catering service, and a product
development branch.
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