Cuttlefish millet

Humans use cuttlefish as food and utilize it to make ink and cuttlebone, a calcium-rich dietary supplement for caged birds. They are gorgeous when raw, but they can also hold their own in a deep-fried salt-and-pepper play. They have a light egg white and green-melon aroma, a soft texture, and a flavor that boasts gentle milky overtones and a fresh cream finish. Squid cannot compare to the texture or flavor of fresh, raw cuttlefish. The protein, fatty acids, and amino acids are of very high quality. Serve immediately with a squeeze of fresh citrus and a crunch of sea salt after flash-frying for 30 seconds on each side in a sizzling hot skillet or barbeque.