Cuttlefish is gaining attention across UK restaurants for its versatility and flavor, yet much of it remains exported. Dish highlights include cuttlefish risotto at Rick Stein's and pork belly with cuttlefish at Heaney's. Chefs like Tommy Heaney and Dean Parker emphasize its sweet, tender characteristics, showcasing its potential in various dishes, from pastas to paella. Despite being underappreciated, those willing to try find it enjoyable, sparking growing interest and curiosity about this cephalopod delicacy.
Cuttlefish, often overlooked, is increasingly featured on menus across the UK, showcasing its versatility and rich flavor, yet a large portion is still exported.
Chef Tommy Heaney calls cuttlefish sweet, tender, and meaty, emphasizing its ability to shine in various preparations, adding depth to dishes served at his restaurant.
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